Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition

Table 1

Biochemical properties of tella samples as influenced by combined effects of formulation and fermentation phases.

Variables	LAB (log10 CFU/mL)	TAMC (log10 CFU/mL)	Yeast (log10 CFU/mL)	pH	TA
Preparations by formulations
Kitta, 100% G	6.47^c	5.56^a	6.93^b	5.86^a	0.50^d
Kitta, 50 : 50, G : M	6.62^b	4.49^d	7.60^a	5.31^c	0.54^c
Kitta, 100% M	7.12^a	5.17^b	6.87^b	4.98^d	0.64^a
Enkuro, 100% G	6.50^c	5.48^a	6.88^a	5.80^b	0.47^e
Enkuro, 50 : 50, G : M	6.60^b	4.50^d	7.58^a	5.31^c	0.50^c
Enkuro, 100% M	7.13^a	5.06^c	6.87^b	4.98^d	0.60^b
SE	0.0079	0.025	0.038	0.0086	0.0058
Formulation by phase
100% G, Tijit, 96 h	5.30^g	6.66^a	6.55^c	6.20^a	0.47^g
100% G, Tinsis, 96 h	7.30^b	5.01^d	7.40^b	5.80^b	0.49f^g
100% G, Difdif, 96 h	6.85^e	4.89^d	6.78^c	5.60^c	0.50^ef
50 : 50, G : M, Tijit, 96 h	5.50^f	5.28^c	6.63^c	5.73^b	0.51d^ef
50 : 50, G : M, Tinsis, 96 h	7.41^a	4.86^d	8.80^a	5.50^d	0.53^cde
50 : 50, G : M, Difdif, 96 h	6.92^d	3.35^f	7.35^b	4.74^e	0.56^c
100% M, Tijit, 96 h	6.91^d	5.43^b	6.73^c	5.60^c	0.50^cde
100% M, Tinsis, 96 h	7.32^b	5.35^bc	7.18^b	4.70^e	0.60^b
100% M, Difdif, 96 h	7.15^c	4.56	6.7^c	4.59^f	0.69^a
SE	0.0097	0.031	0.047	011	0071

Values are least square means with standard error; SE: standard error; G: gesho; M: moringa.