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Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia

Received: 23 June 2021     Accepted: 4 August 2021     Published: 18 August 2021
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Abstract

The aim of this review paper was to reviewed the traditional fermented datta (qotqotcha) in Ethiopia. Datta is one of the among traditional food found in Ethiopia. It consumed with other items due to enhance the desirable aromas and flavors. The Spiced chili paste (Datta) is a traditional food in the southern part of Ethiopia, consumed mainly with raw meat and known to improve appetite. The ingredient of datta is green pepper, fresh sweet basil, garlic, ginger, seeds of rue. The main ingredient of datta is small chili pepper at it is green stage. Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The mixing of vegetable-spice can be result of microbial fermentation. Fermentation is biological process, which has the potential to improve the nutrient availability in foods, and the breakdown of some sugars and starches makes for easy digestibility of fermented foods and increase in the availability of vitamins and minerals.

Published in American Journal of Engineering and Technology Management (Volume 6, Issue 4)
DOI 10.11648/j.ajetm.20210604.12
Page(s) 72-75
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Fermented Datta, Traditional, Pepper, Ingredients

References
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Cite This Article
  • APA Style

    Bikila Fikadu Gemechu. (2021). Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia. American Journal of Engineering and Technology Management, 6(4), 72-75. https://doi.org/10.11648/j.ajetm.20210604.12

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    ACS Style

    Bikila Fikadu Gemechu. Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia. Am. J. Eng. Technol. Manag. 2021, 6(4), 72-75. doi: 10.11648/j.ajetm.20210604.12

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    AMA Style

    Bikila Fikadu Gemechu. Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia. Am J Eng Technol Manag. 2021;6(4):72-75. doi: 10.11648/j.ajetm.20210604.12

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  • @article{10.11648/j.ajetm.20210604.12,
      author = {Bikila Fikadu Gemechu},
      title = {Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia},
      journal = {American Journal of Engineering and Technology Management},
      volume = {6},
      number = {4},
      pages = {72-75},
      doi = {10.11648/j.ajetm.20210604.12},
      url = {https://doi.org/10.11648/j.ajetm.20210604.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajetm.20210604.12},
      abstract = {The aim of this review paper was to reviewed the traditional fermented datta (qotqotcha) in Ethiopia. Datta is one of the among traditional food found in Ethiopia. It consumed with other items due to enhance the desirable aromas and flavors. The Spiced chili paste (Datta) is a traditional food in the southern part of Ethiopia, consumed mainly with raw meat and known to improve appetite. The ingredient of datta is green pepper, fresh sweet basil, garlic, ginger, seeds of rue. The main ingredient of datta is small chili pepper at it is green stage. Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The mixing of vegetable-spice can be result of microbial fermentation. Fermentation is biological process, which has the potential to improve the nutrient availability in foods, and the breakdown of some sugars and starches makes for easy digestibility of fermented foods and increase in the availability of vitamins and minerals.},
     year = {2021}
    }
    

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    AB  - The aim of this review paper was to reviewed the traditional fermented datta (qotqotcha) in Ethiopia. Datta is one of the among traditional food found in Ethiopia. It consumed with other items due to enhance the desirable aromas and flavors. The Spiced chili paste (Datta) is a traditional food in the southern part of Ethiopia, consumed mainly with raw meat and known to improve appetite. The ingredient of datta is green pepper, fresh sweet basil, garlic, ginger, seeds of rue. The main ingredient of datta is small chili pepper at it is green stage. Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The mixing of vegetable-spice can be result of microbial fermentation. Fermentation is biological process, which has the potential to improve the nutrient availability in foods, and the breakdown of some sugars and starches makes for easy digestibility of fermented foods and increase in the availability of vitamins and minerals.
    VL  - 6
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Author Information
  • Department of Food Process Engineering, Gambella University, Gambella, Ethiopia

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