F1000Research · 2026
Evaluating the Efficiency of Areke Distillation Process Using the Traditional Method of Distillation and Double Pipe Distillation: A Traditional Ethiopian Beverage.
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Fentahun Mulugeta, Worku Ayinalem
Аннотация
BACKGROUND: Areke is a popular traditional distilled beverage in semi-urban and rural areas in Ethiopia. Traditional areke distillation uses an open-fire system that consumes a lot of firewood and produces a large amount of indoor air pollution.
METHODS: The areke distiller apparatus (heat exchanger, condenser, energy-efficient stoves, storage tanks, and local areke extraction apparatus) was manufactured by technicians (welders). Different types of grains (wheat, millet, lupine, barley, and maize) were purchased from a neighborhood market. The traditional method of areke fermentation was prepared by an experienced woman brewer using a combination of ingredients and appropriate steps and procedures. The efficacy of a traditional stove, modified stove, and a combination of modified stove and double-pipe were evaluated . The amount of ethanol was estimated by measuring its refractive index and specific gravity. The sensory evaluation of areke samples was conducted by 10 consumer sensory panelists.
RESULT: The highest ethanol concentration in areke (53.75 ± 0.01 (% v/v)) was obtained from millet E ( dagusa E) in double-pipe distillation (E). The maize E ( bekolo E) of overall acceptance had the greatest score (4.5 ± 0.01) compared to other areke sensory parameters. The alcoholic strength of lupine E ( gibeto E) was scored as excellent (5.0 ± 0.01) compared to other areke sensory parameters. All judges agreed that traditional and double-pipe areke consumption was acceptable. The combination of double-pipe distillation and modified stove resulted in a 50% ± 0.15 reduction in the average amount of firewood used. The traditional open fire stove consumed more firewood (5.1 kg ± 0.1) than the combination of double-pipe distillation and modified stove (2.5 kg ± 0.01).
CONCLUSION: These results indicate that the combination of double-pipe distillation with a modified stove had better performance than traditional areke distillation.
METHODS: The areke distiller apparatus (heat exchanger, condenser, energy-efficient stoves, storage tanks, and local areke extraction apparatus) was manufactured by technicians (welders). Different types of grains (wheat, millet, lupine, barley, and maize) were purchased from a neighborhood market. The traditional method of areke fermentation was prepared by an experienced woman brewer using a combination of ingredients and appropriate steps and procedures. The efficacy of a traditional stove, modified stove, and a combination of modified stove and double-pipe were evaluated . The amount of ethanol was estimated by measuring its refractive index and specific gravity. The sensory evaluation of areke samples was conducted by 10 consumer sensory panelists.
RESULT: The highest ethanol concentration in areke (53.75 ± 0.01 (% v/v)) was obtained from millet E ( dagusa E) in double-pipe distillation (E). The maize E ( bekolo E) of overall acceptance had the greatest score (4.5 ± 0.01) compared to other areke sensory parameters. The alcoholic strength of lupine E ( gibeto E) was scored as excellent (5.0 ± 0.01) compared to other areke sensory parameters. All judges agreed that traditional and double-pipe areke consumption was acceptable. The combination of double-pipe distillation and modified stove resulted in a 50% ± 0.15 reduction in the average amount of firewood used. The traditional open fire stove consumed more firewood (5.1 kg ± 0.1) than the combination of double-pipe distillation and modified stove (2.5 kg ± 0.01).
CONCLUSION: These results indicate that the combination of double-pipe distillation with a modified stove had better performance than traditional areke distillation.