{'fraction_non_alphanumeric': 0.02872340425531915, 'fraction_numerical': 0.0, 'mean_word_length': 5.358108108108108, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
A review on Traditional Fermented Beverages of Ethiopian

Ethiopia is one of the countries where a wide variety of traditional fermented beverages are prepared and consumed. The various traditional fermented beverages consumed in Ethiopia consist of both high alcoholic and low alcoholic beers. This paper reviews the available literature on the Microbiology of Traditional beverages and the diversity of fermented beverages from Ethiopia. The traditional beverages deals with popular products such as  ‘ Kribo’, ‘Borde’, ‘Areki’ and ‘ Tella’. Here, the nutrional,  difference in p H values and other chemical properties of the products are also presented. In conclusion, the review discusses the nature of beverage preparation in Ethiopia, traditional household processing, the extent and limitation of scientific work done so far and suggests some recommendation to curb the problem. Keywords : Borde , Kribo, Areki, Tella , fermentation,