Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consistent quality in the final product is the major challenge. Yeasts and lactic acid bacteria are the predominate microorganisms encountered during the fermentation of these traditional alcoholic beverages. In this paper, we undertake a review in order to elucidate the physicochemical properties, indigenous processing methods, nutritional values, functional properties, fermenting microorganisms and fermentation microbial dynamics of Ethiopian traditional alcoholic beverages. Further research will be needed in order to move these traditional beverages into large-scale production.

This paper presents the reinforcement of nanocellulose (NC) in polyvinyl alcohol (PVA) to examine the effect of the amount of reinforcement on the properties of PVA. The nanocellulose was successfully extracted by sulfuric acid hydrolysis method and ultrasonication, and successively reinforced with polyvinyl alcohol by the solvent-casting method. After incorporating nanocellulose into the PVA matrix, the effect of nanocellulose on the tensile strength, elongation at break, water absorption capacity, transmittance, thermal stability, and biodegradability of PVA was investigated. The tensile strength increased from to and with the addition of 2%NC and 5%NC, respectively. The elongation at break increased from to with 2%NC, and after the reinforcement of 7%NC, it decreased to . The water absorption capacity result reveals that neat PVA absorbs the highest amount of water which is and is reduced to by adding 2%NC. By increasing the nanocellulose loading to 7%, the water intake capacity was reduced to which illustrates the water intake was reduced linearly with the increment of NC. The ultraviolet-visible (UV-Vis) result implies that the transmittance of neat PVA and PVA-2%NC composite film was 85.4% and 78.2% at 600 nm, respectively, which indicates the decrement in transmittance. The thermogravimetry analysis (TGA) reveals that the thermal stability of polyvinyl alcohol after incorporating nanocellulose particles was reduced. The weight loss of neat PVA is after 90 days while the weight loss of the PVA composite films reinforced with 1%, 3%, 5%, 7%, and 9% was ,