Description

Shamita is a traditional Ethiopian fermented barley beverage consumed during social gatherings and festivals.

Fermentation process

  • Barley roasted and milled
  • Flour mixed with water
  • Spontaneous fermentation for 1–2 days

Reported microbiology (examples)

  • LAB: Lactobacillus spp.
  • Yeasts: Saccharomyces spp.

Functional relevance

  • Provides fermentative metabolites
  • Mild alcohol and acidity contribute to preservation

References

(To be added)