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), 2024. Published by Science Publishing Group |
Fermented Datta, Traditional, Pepper, Ingredients
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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
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
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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Download@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}
}
TY - JOUR T1 - Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia AU - Bikila Fikadu Gemechu Y1 - 2021/08/18 PY - 2021 N1 - https://doi.org/10.11648/j.ajetm.20210604.12 DO - 10.11648/j.ajetm.20210604.12 T2 - American Journal of Engineering and Technology Management JF - American Journal of Engineering and Technology Management JO - American Journal of Engineering and Technology Management SP - 72 EP - 75 PB - Science Publishing Group SN - 2575-1441 UR - https://doi.org/10.11648/j.ajetm.20210604.12 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 IS - 4 ER -
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