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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 7, No. 2, 2002, pp. 59-64
Bioline Code: ft02015
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 7, No. 2, 2002, pp. 59-64

 en Indigenous processing methods and raw materials of borde, an Ethiopian traditional fermented beverage
Kebede Abegaz, Fekadu Beyene, Thor Langsrud and Judith A. Narvhus


A study of village-level processing techniques and raw materials used for the production of borde was carried out using open-ended questionnaires and on the spot interviews with producers at six localities in southern Ethiopia. The major focus of the study was on indigenous processing methods, types and proportions of ingredients, sources of energy, shelf life, sensory properties and the importance of borde for household food security. From results of the study, borde was characterized as an opaque, effervescent, whitish-grey to brown coloured beverage with a thick consistency and sweet-sour taste. It may be prepared from grits/flour of unmalted maize, barley, wheat, sorghum and/or finger millet and their malts using locally available earthenware and metal equipment. The type of unmalted cereal ingredients and amount of malt used for borde preparation varied within and between localities and were selected according to availability, price and preferences. A flow chart of borde production was constructed showing four major processing stages. The short shelf life of borde and the seasonal variations in production volume were identified as major problems for the vendors in the study areas.

indigenous methods; cereal fermentation; borde; beverage; Ethiopia

© Copyright 2002 The Journal of Food Technology in Africa, Nairobi

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