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Garcinia buchananii is a tropical wild edible plant that is locally consumed in the Southern Nations, Nationalities, and Peoples Regional state of Ethiopia. However, there is limited information comparing nutritional, phytochemical, and anti-nutritional factors present in fruit pulps and seeds of the fruit. Therefore, this study aimed to investigate and compare the proximate compositions, phytochemical constituents, and anti-nutritional contents of the fruit pulp and seeds. Data analysis was conducted using SPSS software version 20. The proximate analysis revealed that the pulp had higher moisture content (80.52 %) compared to the seed (42.4 %), whereas the seed contained more crude protein, crude fat, crude fiber and carbohydrate. However, the phytochemical constituents were relatively more abundant in the pulp compared to the seed. The pulp exhibited higher levels of total phenolic content (31.62 %), total flavonoid content (22.27 %), ascorbic acid (0.67 %), and inhibition percentage (15.31 %), but was lower in beta-carotene (4.60 %). The fruit seed has higher anti-nutritional values than the pulp. Overall, the pulp and seeds of the Garcinia buchananii fruit are nutrient-rich and can be used in food product development and formulation. Being high in moisture content and low in anti-nutritients the pup of the plant can be utilized in the form of juice., Competing Interests: The authors declare that they have no known competing interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

In Ethiopia, a diverse array of cereal-based alcoholic beverages is being prepared and consumed. These traditional fermented drinks are distinct to specific regions and are prepared by locals using locally available raw materials according to cultural traditions. Notable among these are Tella , Areki , Keribo , Borde , and Shamita , renowned for their nutritional benefits and their role in ensuring food security. This paper explores existing literature regarding the production, quality, and safety of traditional cereal-based alcoholic beverages in Ethiopia. Despite the widespread consumption of these beverages, they have yet to be commercialized, mainly due to their perceived low quality. The uncommercialized processes and products demand more attention, particularly in light of the country's inflationary pressures. Additionally, these traditional fermented beverages significantly enhance health due to the presence of bioactive compounds and their nutritional value. Standardizing and modernizing production methods by integrating scientific knowledge, such as optimizing fermentation practices, is essential to fully capitalize on these traditional beverages. Equipping local producers with this knowledge can facilitate the transition to larger scale production. Furthermore, continued research is essential to maintaining overall quality and safety standards. Therefore, it is crucial to concentrate on enhancing the nutritional value and quality of traditional cereal-based beverages in the future. By illuminating these aspects, this review aims to enhance understanding of the traditional Ethiopian alcoholic beverage industry and its potential for elevating quality and safety standards. Moreover, the review explores these beverages' cultural significance, consumption patterns, and associated health risks., (© 2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)