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

Burukutu is an alcoholic beverage, brewed from the grains of Guinea corn Sorghum bicolor and millet Pennisetum glaucum. The above facte”” contribute to anemia and other nutritional diseases in developing countries where the consumption X sorghum products is high Hassan and El Tinay, Besides, the decrease in specific gravity of the samples shows that some of the sugars have been converted into alcohol which is less dense than water.

Bacterial identification was carried out using gram staining reaction and Fungi identification was carried out by macroscopic and microscopic examination. 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 fermentatio volume than water would.

Burukutu is a popular indigenous alcoholic beverage of a vinegar-like flavour, consumed in the Northern Guinea savanna region of Nigeria,Republic of Benin and in Ghana Kolawole et al, and Norman et al, Member feedback about Burukutu: According to Mohammed et al. 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, See also Burukutu Chibuku Munkoyo Lotoko Isolation and characterization of Microorganisms Associated with the traditional Sorghum Fermentation for production of Sudanese Kisra.

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The beer is traditionally prepared over a fire outside of the house. But the sample inoculated with commercial yeasts which is Saccharomyces cerevisiae was faster than the natural one which was also confirmed with the work of Egemba and Etuk, Nutritional Improvement of Cereals by fermentation.

In appearance, the beer is opaque and light tan in colour.

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

At the end of the malting period which was four 4 days plumules attended to about 1. Our limitations included lack of funds to further our research and the unavailability of fermenfation modern equipment for analysis which left us with the option of improvision sometimes.

The titratable acidity was gradually increasing from 0.

Nutritive value of malted sorghum and fermented malted sorghum. At the end of malting which is four 4 ferrmentation, the plumule attends to about 1.

Burukutu – Wikipedia

Ibwatu or munkoyo is a popular drink in rural Zambia. African Journal of Biotechnology 4 6: Member feedback about List of alcoholic drinks: Journal of Engineering and Applied Science 2 7: Language The five indigenous people found in the Local Government Area speak related dialects of a common language, Tyap. International Journal of Food Microbiology Member feedback about Umqombothi: Alcoholic drinks are divided into three general classes: 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.

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After 12 h, there was a presence of bubbles which first started in the sample inoculated with Saccharomyces cerevisiae. The potential for upgrading traditional fermented foods through Biotechnology. It was decreasing as the fermentation period increases in both samples as illustrated in Figure 6.

The recipe is often passed down through the generations. Journal of Food Science Technology. Burukutu is one of the indigenous alcoholic beverages produced by the fermentation of malted sorghum grains within two 2 days.

These limitations are characteristics of third world countries particularly African countries. Bottles and a glass of palm wine Palm wine is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms.