A study of indigenous processing technique and the raw materials used for the processing of hilbet was carried out using open-ended questionnaire and on-the-spot observation as well as interview in four locations in Central Tigray, Northern Ethiopia. The aim of study was to conduct to document indigenous processing techniques, types of raw materials and proportion of ingredients, sources of energy and shelf-life, socio-cultural importance as well as the economic importance of hilbet processing for women. The results of the study revealed that hilbet is a semi-solid food processed mainly from faba bean with small proportion of fenugreek and lentil. The purpose of hilbet processing is mostly (n=77) for household consumption with increasing tendency of marketing the product. The processing of hilbet involved three main processing stages namely: dry milling, cooking and whipping. The quality of hilbet was affected mainly by the proportion of the ingredient crops, drying period as well as varieties of faba bean and fenugreek used. The proportion of the ingredients varied depending on the purpose of hilbet processing. Most of the respondents (n=77) preferred the conventional level of the ingredient proportions (5:1:1). Majority of the respondents (n=48) dried the ingredients in 21 days followed by 30 days (n=31). Local varieties of the ingredients were reported to be the most preferred (n=78) for making hilbet. The processing of hilbet was primarily carried out during the coldest months of the year. Hilbet (Habesha vegan food) is largely consumed during the fasting time of the Ethiopian Orthodox Christians. There are several cooperatives and few individual women involved in the processing and marketing of hilbet. Although, the processing and consumption of hilbet is expanding steadily, there are some challenges in its processing that need to be addressed.

Keywords: Indigenous processing, hilbet, faba bean, Ethiopian food