Determination Of Methanol Ethanol Solid Acid Content And Other Quality Parameters Of Ethiopian Traditional Fermented Distilled And Factory Produced Alcoholic Beverages

The Ethiopian traditional fermented alcoholic beverages including (‘Tella’, ‘Tej’,rn‘Shameta’,‘Bordie’ and ‘Korefie’), traditional distilled alcohols (‘Wheat Berkrakie Areki,rn‘Wheat Sharata Areki’, ‘Dagusa Arefa Areki’, ‘Dagussa Sharata Areki’, ‘Dagim Areki’, ‘GibtornAreki’, ‘Wheat Arefa Areki’, ‘Mixed Areki’, ‘Koso Areki’ and ‘Yemar Areki’) and factoryrnproduced alcoholic beverages (‘Vodka Areki’, ‘Lomie Areki’, ‘Ananas Areki’, ‘Ouzo Areki’ andrn‘Dry Gin Areki’) were collected from Addis Ababa, Ethiopia for the measurement of theirrnethanol, methanol, solid, salinity contents, acid value, pH value and electrical conductivity. Thernoverall average values of pH value, ethanol% (v/v), acidic content (g/L), solid content (mg/L),rnconductivity (μS/cm) and salinity (%) found in all of the beverages studied were in the range ofrn4.6 - 7.5, 2.80 - 51.2, 0.02 - 105, 0.00 - 20328, 5.87- 8391 and 0.1 - 4.6, respectively. Thernmethanol contents of the beverages were determined using GC-MS. The results showed that thernlevel of methanol in some of the studied traditional and factory alcoholic beverages were foundrnin the range between 0.867 - 0.979% (v/v). No methanol was observed in all of the analyzedrntraditional fermented beverages. Hence, contrary to the general assumptions, the levels ofrnmethanol observed in the analyzed drinks do not pose any health threat to the human. However,rnthe normal alcohol health risk associated with high consumption remains a problem.

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