Delving into the nutritional and bioactive profiles of and : Traditional Ethiopian fermented beverages.

The nutritional and bioactive profiles of and and the bioaccessibility of their components after digestion were explored. contained higher levels of protein (2.8 g/100 mL), fiber (5.2 g/100 mL), riboflavin (33.6 μg/100 mL), maltose (2.6 mg/100 mL), phenolics (129.4 mg GAE/100 mL), and antioxidant activity (191-228 mg TE/100 mL), and lower levels of phytic acid (48.1 mg/100 mL) and glucose (158.3 μg/100 mL) than . showed lower protein (1.5 g/100 mL), fiber (1.9 g/100 mL), riboflavin (13.3 μg/100 mL), phenolics (35.4 mg GAE/100 mL) and antioxidant activity (79-137 mg TE/100 mL) levels and higher contents of phytic acid (72.7 g/100 mL), and glucose (498.7 μg/100 mL). Similar angiotensin I-converting enzyme inhibitory (ACEI) activity was observed in both beverages. digestion increased amino acid bioaccessibility and antioxidant activity while reducing the bioaccessibility of phenolics and ACEI activity. These findings provide new insights into the nutritional and bioactive composition of and .