Indigenous Processing Methods of Cheka: A Traditional Fermented Beverage in Southwestern Ethiopia

Belay Binitu Worku¹, Ashagrie Zewdu Woldegiorgis² and Habtamu Fekadu Gemeda^2,3*

¹Department of Food Process Engineering and Postharvest Technology, Ambo University, Ambo, Ethiopia

²Centre for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia

³Department of Food Technology and Process Engineering, Wollega University, P.O.Box: 395, Nekemte, Ethiopia

^*Corresponding Author: