Nutritious Cheka Drink

Cheka Unveiled: Exploring the Nutritional and Health Aspects of Ethiopia's Traditional Brew

Theo Raines in Health & Wellness June 2025 • 4 min read.

"A deep dive into the age-old beverage 'cheka,' examining its nutritional profile, potential health impacts, and cultural significance in Southwestern Ethiopia"

Fermented beverages boast a rich history, tracing back to prehistoric times where they've been integral to diets worldwide. More than just drinks, these traditionally crafted beverages play a significant role in ensuring nutrition security within households and upholding cherished socio-cultural practices. But while their cultural importance is undeniable, it's crucial to understand their nutritional content and safety.

Fermented foods and beverages have earned a reputation for enhancing texture, improving digestibility, and extending shelf life—thanks to the production of beneficial substances like alcohol. However, the presence of toxic substances such as methanol raises concerns about potential adverse health effects.

In this article, we will explore the traditional beverage known as 'cheka' in Ethiopia, to uncover both the nutritional aspects and potential health risks associated with its consumption.

What is Cheka Made Of? A Look at the Ingredients and Nutritional Content

Cheka, is a cereal and vegetable-based fermented beverage. This traditional beverage is a staple in the Southwestern regions of Ethiopia, particularly among the Konso and Dirashe communities. According to a recent study, cheka samples from Konso and Dirashe districts were analyzed to determine their nutritional profile and chemical properties. The analysis revealed fascinating insights into this local brew.

Let's explore the key findings from the cheka analysis:

pH and Acidity: Cheka samples exhibited a pH range of 3.53-3.99 and titratable acidity levels of 0.80%-1.11%. These factors play a crucial role in determining the flavor and shelf-life of the beverage.
Nutritional Composition: Cheka contains essential nutrients. The total solids ranged from 21.05%-26.87%, crude protein from 3.12-4.44 g/100 g, crude fat from 1.17-1.81 g/100 g, crude fiber from 0.94-1.27%, total ash from 0.65-0.93 g/100 g, and carbohydrate content from 14.16-19.03 g/100 g. Gross energy content was found to be 82.04-107.17 Kcal.
Mineral Content: Cheka offers valuable dietary minerals. The dietary content of Calcium ranged from 8.31-19.60 mg/100g, Iron from 13.94-27.59 mg/100 g and Zinc from 0.82-1.07 mg/100 g, respectively.
Alcoholic Content: Cheka contains both methanol and ethanol. The methanol content in cheka ranged from 163.1-2,380 ppm, while ethanol levels varied between 3.04%-8.96% v/v.

These findings highlight the nutritional composition of cheka, offering valuable insights into its potential health impacts.

What Are The Potential Health Implications of Cheka Consumption?

While cheka has low nutrient content, people in Konso and Dirashe should not rely on it without eating solid foods as it is almost always diluted with a significant amount of water. In conclusion, the longer fermentation time of cheka resulted in high methanol levels that can present adverse health effects to consumers. More research is needed to refine the production and preservation of cheka in an optimal and safe manner.

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Everything You Need To Know

What exactly is Cheka?

Cheka is a traditional cereal and vegetable-based fermented beverage primarily consumed in the Southwestern regions of Ethiopia, especially among the Konso and Dirashe communities. Fermented beverages have been essential for nutrition security and socio-cultural practices. Cheka production involves fermentation, which not only enhances digestibility and extends shelf life but also results in the production of alcohol.

What nutrients are found in Cheka, and what are their amounts?

The nutritional composition of Cheka includes essential nutrients and minerals. It contains total solids (21.05%-26.87%), crude protein (3.12-4.44 g/100 g), crude fat (1.17-1.81 g/100 g), crude fiber (0.94-1.27%), total ash (0.65-0.93 g/100 g), and carbohydrates (14.16-19.03 g/100 g). It also provides minerals like Calcium (8.31-19.60 mg/100g), Iron (13.94-27.59 mg/100 g), and Zinc (0.82-1.07 mg/100 g). The gross energy content ranges from 82.04-107.17 Kcal. These nutrients contribute to the potential health impacts of cheka.

What is the pH and acidity level of Cheka, and why does it matter?

The pH of Cheka ranges from 3.53 to 3.99, and the titratable acidity is between 0.80% and 1.11%. These factors are crucial as they influence the flavor and shelf life of the beverage. The acidity helps in preventing the growth of spoilage microorganisms, thereby extending the period during which Cheka can be safely consumed. The pH level affects the activity of enzymes during fermentation, impacting the final taste and quality of the beverage.

What kind of alcohol is in Cheka, and what are the levels?

Cheka contains both methanol and ethanol. The methanol content ranges from 163.1 to 2,380 ppm, while ethanol levels vary between 3.04% and 8.96% v/v. While ethanol is the desired alcohol that gives the beverage its intoxicating effect, methanol is a toxic byproduct of fermentation. The high methanol levels in cheka are a significant concern because methanol is associated with adverse health effects. It's essential to monitor and control methanol levels during the production process to ensure the safety of cheka for consumption.

What are the potential health concerns related to Cheka consumption?

Prolonged fermentation times in Cheka production can lead to elevated levels of methanol, which poses potential health risks. Although Cheka has some nutritional value, it should not be relied upon as a primary source of nutrients, especially since it is often diluted with water. More research is needed to refine Cheka's production and preservation methods to ensure it is safe for consumption. Addressing these issues is crucial to mitigate potential health risks and optimize its nutritional benefits.