Revisit to Ethiopian Traditional Barley-Based Food

JEF66_proof ■ 17 June 2016 ■ 1/7 J Ethn Foods - (2016) 1e7 55 Contents lists available at ScienceDirect 56 57 Journal of Ethnic Foods 58 59 60 journal homepage: http://journalofethnicfoods.net 61 62 63 Original article 64 65 1 Q1 Revisit to Ethiopian traditional barley-based food 66 2 67 3 1 * 68 Q9 Jemal Mohammed, Semeneh Seleshi , Fetene Nega, Mooha Lee 4 69 5 College of Agriculture and Environmental Science, Arsi University, Asella, Ethiopia 70 6 71 7 72 8 article info abstract 73 9 74 10 Q3 Article history: Barley is the number one food crop in the highland parts of North Eastern Ethiopia produced by sub- 75 Available online xxx 11 sistence farmers grown as landraces. Barley producers in Ethiopia have given it the name gebs ye ehil 76 12 nigus, which means barley is the king of crops, due to its suitability for preparing many of the known Keywords: 77 13 Ethiopians traditional dishes. Various barley foods and drinks play an important role in the socioeco- barley-based food 78 14 nomic and cultural life of Ethiopians, but detailed descriptions related to their preparation and their chuko socioeconomic and cultural roles are not well-recorded and documented like most of the Ethiopian 79 15 Ethiopian traditional food cultural foods. Foods such as ingera, kita, dabo, kolo, genfo, beso, chuko, shamet, tihlo, kinch, and shorba are 80 16 functional food 81 Q4 genfo the most commonly known traditional Ethiopian barley-based foods. These products are prepared from 17 either roasted whole grain, raw and roasted-milled grain, or cracked grain as main, side, ceremonial, and 82 18 recuperating dishes. The various barley-based traditional foods have perceived qualities and health 83 19 benefits by the consumers. For example, genfo is served to breast-feeding mothers with the belief that it 84 20 enhances breast milk production and serves as a good substitute for breast milk. Beso is claimed to be a 85 21 remedy for gastritis, while genfo and kinche are used to heal broken bones and fractures. Considering the 86 Western consumers' trend on functional foods and health benefits of barley, Ethiopian traditional barley- 22 87 23 based foods are worth studying as functional foods, which can be appealing to Western consumers. © 88 24 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). 89 25 90 26 91 27 92 28 93 29 1. Introduction According to Kaso and Guben [2], barley is a staple food crop for 94 30 many Ethiopians, especially for highlanders and it is also able to 95 31 Barley (Hordeum vulgare L. subsp. vulgare) is one of the earliest grow at all elevations, and cultivated by small holders in every 96 32 domesticated crops [1], with reports suggesting that it was region of Ethiopia. However, it performs best at the higher eleva- 97 33 domesticated more than 10,000 years ago in the Fertile Crescent of tions in the northern and central regions of the country [2]. Ethi- 98 34 the Near East. It is the most widely grown crop over broad envi- opian farmers store barley grains and seeds in a well-prepared 99 35 ronmental conditions [2] than any other cereal from 70N in Nor- underground pit to protect them from weevils and molds damage 100 36 way to 46S in Chile. In addition, it is also cultivated higher on the as well as from other physiological changes that cause loss of 101 37 mountain slopes than other cereals. In terms of area and production viability [7]. Barley grains can be stored for 5e25 years depending 102 38 worldwide, barley is the fourth most important cereal after wheat, on the storage conditions, with dry and cold places being ideal for 103 39 rice, and maize [3]. More than half of this barley growing area is in long-term storage [8]. 104 40 developing countries [4]. However, better quality products pre- Unlike the developed countries where barley is primarily used 105 41 pared from wheat and rice, compared with barley, decreased the for animal feed, malting, and brewing, in developing countries like 106 42 use of barley as food, especially in the 19th and 20th centuries [5]. Ethiopia, it is produced mainly as a food crop. It is estimated that 107 43 In Ethiopia, barley is among the oldest cultivated crops, and has 90% of the produce is used for home consumption, of which about 108 44 been grown for at least 5,000 years [6]. It is grown in a wide agro- 10% is for local beverages [2]. Furthermore, barley is a popular 109 45 ecology of the country due to its economic and social importance. hunger breaker or relief crop during periods of food shortage in 110 46 some parts of Ethiopia as it is an early harvested crop and is also 111 47 used as a substitute crop for wheat when wheat prices are high. 112 48 Q2 * Corresponding author. College of Agriculture and Environmental Science, Arsi Therefore, barley holds an important position in the food security of 113 49 University, P.O. Box 193, Asella, Ethiopia. Ethiopia. 114 50 E-mail address: [email protected] (M. Lee). Foods are considered as the important identity for Ethiopians 115 1 This author is currently on study leave at the College of Life and Environmental 51 [9]. However, there hardly exists any recorded past recipes; instead, 116 Science, Daegu University, Daegu, South Korea. 52 117 53 http://dx.doi.org/10.1016/j.jef.2016.06.001 118 54 2352-6181/© 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/ 119 licenses/by-nc-nd/4.0/). Please cite this article in press as: Mohammed J, et al., Revisit to Ethiopian traditional barley-based food, Journal of Ethnic Foods (2016), http:// dx.doi.org/10.1016/j.jef.2016.06.001 JEF66_proof ■ 17 June 2016 ■ 2/7 2 J Ethn Foods 2016; -:1e7 1 the complex culinary art was handed down like a family heirloom emphasize its suitability for preparing many of the known tradi- 66 2 from mothers to daughters. Their culinary art has for centuries been tional dishes and beverages of Ethiopians [7]. Barley is the fifth 67 3 regarded as the quintessence of their cultural heritage. Although most important cereal crop in Ethiopia after teff, maize, sorghum, 68 4 various barley foods and drinks play an important role in the so- and wheat [10]. 69 5 cioeconomic and cultural life of Ethiopian farmers and urban The Ethiopian barley germ plasm has been important world- 70 6 dwellers [8], detailed descriptions on preparation of barley-based wide as a source of useful genes for traits such as disease resistance 71 7 foods and their socioeconomic and cultural roles are not well [11,12]. Under extreme marginal conditions of drought, frost, and 72 8 recorded and documented like most of the Ethiopian cultural foods. poor soil fertility, barely is the most dependable cereal and is 73 9 At present, more than 20 types of traditional barley foods and cultivated on highly degraded mountain slopes better than other 74 10 beverages are described by farmers [7]. cereal crops in the highland of Ethiopia [2]. The main barley pro- 75 11 Therefore, this article has given a special attention to the pro- ducing regions in Ethiopia are Shewa, Arsi, Gojam, Gonder, Welo, 76 12 cessing of barley for the preparation of different Ethiopian tradi- Bale, and Tigray, where more than 85% of the country's total pro- 77 13 tional foods and reviewed them as the possible candidates of duction comes from [10]. 78 14 functional foods for Western consumers. In Ethiopia, barley is used in many different recipes and deep 79 15 rooted in the culture of people's diets [2]. In the highlands, it has 80 16 2. Production and contribution of barley to the livelihood of been used for the preparation of various types of traditional foods 81 17 Ethiopians such as kolo, kita, dabo, beso, genfo, chuko, tihlo, shorba, kinche, and 82 18 injera, with injera being the most widely consumed traditional dish 83 19 Barley has another name, which is given by its producers and in Ethiopia [9]. Concerning the drinks, many alcoholic and nonal- 84 20 users in Ethiopiadgebs ye ehil nigus. The Ethiopian phrase means coholic local beverages are brewed in households from barley 85 21 that barley is the king of crops due to its wide range of uses and to grains for daily consumption or for holidays and celebrations [10]: 86 22 87 23 88 24 89 25 90 26 91 27 92 28 93 29 94 30 95 31 96 32 97 33 98 34 99 35 100 36 101 37 102 38 103 39 104 40 105 41 106 42 107 43 108 44 109 45 110 46 111 47 112 48 113 49 114 50 115 51 116 52 117 53 118 54 119 55 120 56 121 57 122 58 123 59 124 60 125 61 126 62 127 63 128 64 129 65 Fig. 1. (A). Soaked barley before dehulling. (B). Dehulling is performed using a wooden mortar and pestle. (C). Barley with bran during sun drying. (D). Roasting using an iron pan. 130 Please cite this article in press as: Mohammed J, et al., Revisit to Ethiopian traditional barley-based food, Journal of Ethnic Foods (2016), http:// dx.doi.org/10.1016/j.jef.2016.06.001 JEF66_proof ■ 17 June 2016 ■ 3/7 J.

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