Delving into the nutritional and bioactive profiles of Cheka and Borde: Traditional Ethiopian fermented beverages
Tesfaye Legesse Bedada | Cristina Martínez-Villaluenga | Endale Amare | Dagim Jirata Birri | Asnake Desalegn | Fitsum Tigu | Juana Frias | José Antonio Curiel | Hirut Assaye | Masresha Tessema | Elena Peñas
The nutritional and bioactive profiles of Cheka and Borde, and the bioaccessibility of their components after in vitro digestion were explored. Borde 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 Cheka. Cheka 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. In vitro 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 Cheka and Borde.
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