Fermentation Dynamics of Ethiopian Traditional Beer () as Influenced by Substitution of () with .

This study was designed to improve Ethiopian traditional beer () with the substitution of by moringa leaves to enhance micronutrients. Substitution of by moringa from 50 to 100% against the biochemical dynamics and nutritional and sensorial profiles of was assessed. Incorporation of moringa suppressed the activity of yeast and favored those of lactic acid bacteria, which shifted the properties of the product from a mild alcoholic nature to a low alcoholic and mild acidic nature, revealing the probiotic potential of . Moringa leaves at 100% substitution for resulted in the least yeast count compared to the other formulations. The storage of samples over periods of 10 days also strengthened the probiotic nature of by drastically reducing the yeast cell counts (from 5 logs to <1). This corresponded to the slow increase in the acidity (0.63 to 0.99%), indicating comparatively higher activity of lactic acid bacteria. The best nutritional contents (dietary minerals) and sensorial acceptance of the product were attained at the 50% substitution of by moringa. The implication of the present study is that ethnic foods and beverages can be innovated to meet the nutritional needs of the community.