Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage

Table 2

Experimental results of pH and ethanol level of Ethiopian traditional alcoholic drinks, Areki.

S/N	Collection area	pH	Alcoholic content (% v/v)
1	Qochi	4.30	36.99
2	Ajjip	4.40	33.95
3	Matrik	4.51	39.90
4	Markato	4.49	38.96
5	Menihara	4.48	36.30
6	Average	4.436	37.22

Source: Chandravanshi et al. [6].