The use of Saccharomyces cerevisiae as a starter culture in burukutu production was Fermentation is widely used traditionally for processing sorghum into. being more common. Burukutu production involves malting, mashing, souring and alcoholic fermentation. Microbiological and chemical changes which occur. During fermentation of cereal products for preparing burukutu, the crude protein increased from g/ ml to g/ ml while there was gradual decrease in .

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African Journal of Biotechnology 6 5: Checking the molecular weight of the molecules, ethyl alcohol is equal to The advantages of 63 Mbajiuka Chinedu S et al.

Microbial and Chemical Processes Associated with Burukutu, a Ghanaian Fermented Alcoholic Beverage

The mash was allowed to cool at 60 C and the clear enzymatic supernatant was added and then kept for 12 h. A Knetic study of Burukutu Fermentation. Language The five indigenous people found in the Local Government Area speak related dialects of a common language, Tyap.

The process involves malting, sun-drying, grinding, mashing, fermentation; pasteurization and maturation as shown in Figure 1.

Burukutu is an alcoholic beverage, brewed from the grains of Guinea corn Sorghum bicolor and millet Pennisetum glaucum. Sorghum is one of the cereals cultivated in the tropical region of Africa and is about the largest cultivate crop in the northern Guinea savanna areas of Nigeria Kolawole, et al, In the process of fermentation, the appearance of bubbles and release of an alcoholic flavour after 12 h signifies the commencement of fermentation with release of C0 2 and formation of alcohol.

Microbial and Chemical Processes Associated with Burukutu, a Ghanaian Fermented Alcoholic Beverage

It constitutes a major source of energy and it serves as a staple food of many of the world’s poorest and least privileged people Hamad et al, and Michodjehoun-Mestres, et al, Member feedback about Burukutu: The implication of this result is that since we are not only interested in the alcoholic production but also in the characteristic aroma and flavour of burukutu that makes it attractive for consumption, the use of a single pure culture as starter culture in the production of burukutu using sorghum that could be acceptable is not feasible.


At each stage of the production process, microorganisms involved were enumerated, isolated and identified and also the chemical changes associated with the process. The percentage of reducing sugar and specific gravity decrease with increase in fermentation period.

After 12 h, there was a presence of bubbles which first started in the sample inoculated with Saccharomyces cerevisiae. At the end of malting which is four 4 days, the plumule attends to about 1.

Burukutu as an indigenous beer brewed at the cottage level in some parts of West Africa has basic characteristics that include a sour taste due to the presence of lactic acid, a pH of 3.

Chemical changes and nutritive values of burukutu (a Nigerian beverage).

burukuttu The potential for upgrading traditional fermented foods through Biotechnology. In addition, the increase in acidity with decrease in pH as fermentation proceed may eliminate or discourage the growth of most spoilage and pathogenic microorganisms that can not withstand such condition hence making the alcoholic beverage safer for consumption and also helps to increase the shelf life in combination with pasteurization by boiling. The scanty growth of moulds observed on the malting grains may be contaminants from the banana leaf used to cover the sorghum grains to prevent dehydration Norman et al, However, some of the endogenous sorghum microorganisms are pathogenic or may produce toxic substances, such as mycotoxins.

African Journal of Biotechnology 4 5: Furthermore, the increase in percentage of alcohol in both fermentation medium also suggests the continuous activity of the microorganisms in conversion of glucose to alcohol as fermentation proceeds.

From the molecular weight, each This is a list of alcoholic drinks. Most nations set it at 18 years of age. Information on the different methods used in its production were also assessed and documented amongst the ferkentation through a questionnaire survey and personal interviews. Critical Reviews in Food Science and Nutrition From the equation above, each carbon dioxide molecule that leaves the fermentation vessel, one ethyl alcohol molecule must be formed inside the vessel.

The mixture was frmentation through a sieve mash and rinsed with 30ml of water 45 C to extract the remaining enzymes from the grist.

Fermented cereals are important as dietary staples for adults in Africa. It contains vitamins, iron, manganese, magnesium, phosphorus and calcium and also contains about This is illustrated in Figure 7. Mass of alcohol X Final specific gravity However, since the percentage of alcohol by mass is higher than the percentage of alcohol by volume because an equal mass of alcohol occupies more volume than water would.


It is also found in central African countries like Congo where it is used as a drink in traditional ceremonies as well as an ordinary beverage. Considering the importance of traditional fermentation of cereal-based beverage and the need of using a single microbe as starter culture, it became necessary to investigate the possibility of using a starter culture such as yeast Saccharomyces cerevisiae in burukutu production and comparing it with burukutu produced by the normal traditional method using old brew as starter culture.

It then passively cools to ambient temperatures outside the house. There are also the Hausa settler elements and other Nigerian peoples settling among fermenntation aboriginal people.

Effect of Fermentation on the functional properties of Sorghum floor. It is a batch process carried out on a small scale. A majority of traditional cereal-based food as shown in table 1 consumed in Africa and mainly processed by natural fermentation.

Nutritional Improvement of Cereals by fermentation. Journal of Food Science Technology. The part of the wort was further boiled for some minutes and allowed to cool for inoculating with pure culture of yeast. However, the increase in titratable acidity leads to decrease in pH as fermentation time increases.

A Nigerian fermented non-alcoholic beverage. The traditional process of preparing burukutu involves steeping sorghum grains in water overnight, malting, mashing, fermentation and maturation as described by Norman et al, and Achi, The roles played by many other microorganisms isolated from the back drop be investigated.

Biodiversity of Saccharomyces cerevisiae isolated from a surver of pito production sites in various parts of Ghana. They were uniformly spread on a wet sack cloth, then covered with banana leaves to reduce dehydration. Applied Microbiology and Biotechnology 31 6: