Microbiological, Physicochemical and Nutritional Analysis of Sidhidho Fermentation: An Ethiopian Traditional Fermented Beverage in Tercha Zuriya District, Dawuro Zone, Southwest Ethiopia

Abstract

Sidhidho is a traditional cereal-based fermented beverage consumed in the Dawuro zone of southwestern Ethiopia. However, scientific findings on the beverage regarding its fermentation process, microbial quality, and physicochemical and nutritional composition are scanty. This study aimed to investigate the microbiological, physicochemical, and nutritional status of Sidhidho. In this study, cross-sectional and laboratory-based experimental study design was used. A survey was conducted to gather information on Sidhidho. Standard microbiological and analytical techniques were employed for the isolation, characterization of the microorganisms, and analysis of physicochemical and nutritional properties. A total of 30 Sidhidho samples were collected from Tercha Zuriya district. Data analyses were performed using the Statistical Package for the Social Sciences version 27. The results indicated that approximately 98% of the producers of Sidhidho are middle-aged women, with 38.2% engaged in merchant activities. Microbial analysis showed that lactic acid bacteria dominated Sidhidho, with a mean count (Log CFU/mL) of 6.34±0.1, followed by yeasts (6.31±0.1). A total of 254 bacteria and 152 yeast isolates were characterized and grouped into genera. Fortunately, Salmonella was not detected. The early fermentation time of Sidhidho was dominated by aerobic mesophilic bacteria, Enterobacteriaceae, and Staphylococci, with the highest mean counts (Log CFU/ml) of 6.75 ±0.01, 4.91±0.01, and 5.49±0.01, respectively. At the end of fermentation, the lactic acid bacteria and yeasts had the highest mean counts (Log CFU/mL) of 7.81±0.04 and 7.39±0.09, respectively, with significant differences (p>0.05) in counts. During Sidhidho fermentation, pH dropped (4.52 ±0.01 to 3.74±0.06). In pathogen challenge tests, all reference pathogens could not reach the infective dose in Sidhidho samples, except Candida albicans, which reached the infective dose within 24 h. The Sidhidho samples had mean values for pH (4±0.5), titratable acidity (0.6±0.11), alcohol content (3.67±0.21), moisture content (80.03±0.9), ash (2.11±0.3), fat (1.64±0.2), protein (13.99±1.5), carbohydrates (2.23±0.3), and gross energy (79.64±2.1). Generally, some undesirable microbes exceeded the permitted limits, highlighting the need for improved hygiene practices and the use of starter cultures to enhance both the safety and overall quality of Sidhidho fermentation.