Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods
American Journal of Applied Chemistry
Volume 7, Issue 6, December 2019, Pages: 168-174
Received: Apr. 10, 2019;
Accepted: Jul. 16, 2019;
Published: Dec. 6, 2019
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Birhane Hidug Desta, Department of Chemistry, College of Natural Sciences, Arba Minch University, Arba Minch, Ethiopia
Girma Mengesha Melese, Department of Chemistry, College of Natural Sciences, Arba Minch University, Arba Minch, Ethiopia
Cheka, Errorota, Shurkuta and Pulla are a cereal and vegetable based beverages and foods which are typically consumed in south western parts of Ethiopia particularly in Derashe and Konso. In this article the qualitative tests of alcohol, protein and carbohydrate have investigated for different types of Cheka. The result obtained for all tests is positive result confirming the presence of alcohol, protein and carbohydrate in different types of Cheka. In addition to this quantitative analysis of nitrogen content, acidity and alcoholic content of traditionally prepared fresh and matured Cheka have determined using different methods including distillation with specific gravity methods for alcoholic content determination and CHNS elemental analyzer for protein content determination. CHNS elemental analyzer (also known as a carbon hydrogen nitrogen and sulphur analyzer) is a scientific instrument which is used to measure carbon, hydrogen, nitrogen and sulphur elemental concentrations in a given samples with accuracy and precision. The level of alcoholic content as well as level of acidity increases with the prolonged time of storage while specific gravity have shown to decrease with time of storage. Moreover, it has found that the level of protein is higher in Shurkuta and Pulla than that of Cheka and Errorota. To have all sorts of benefit from all types of Cheka it is better to consume it in its fresh stage. Finally the experimental results of the research have presented in tabular form.
Birhane Hidug Desta,
Girma Mengesha Melese,
Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods, American Journal of Applied Chemistry.
Vol. 7, No. 6,
2019, pp. 168-174.
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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