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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This may suggest that the use of only Saccharomyces cerevisiae in sorghum fermentation to produce burukutu will encourages greater capability of producing acid than those of combined effort of those strains of organisms involved in natural fermentation.

They were spread out on a sac bag and kept for germination.

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

The postal code of the area is A review, household level Food technology. A similar result was gotten by Kolawole et al, but difference in final percentage of alcohol in the natural method carried out in the laboratory may burjkutu as a result of differences in quantity of sorghum flour used and the variety.

Language The five indigenous people found in the Local Government Area speak related dialects of a common language, Tyap. The percentage alcohols of both samples were gradually increasing as the fermentation proceeds but higher in the sample inoculated with Saccharomyces cerevisiae after 48 h with 0.


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

The release of pleasant aroma and sugary taste by the sun-dried grinded malt shows the effect of malting to improve flavour and conversion of starch to fermentable sugars. Nutritive value of malted sorghum and fermented malted sorghum.

Applied and Environmental Microbiology.

Its headquarters is in the town of Zonkwa. Journal of Food Science Technology.

Applied Journal of Environmental Microbiology 57 9: An alcoholic drink is a drink that contains ethanol, commonly known as alcohol. This is illustrated in Figure 7. There are also the Hausa settler elements and other Nigerian peoples settling among the aboriginal people.

The advantages of 63 Mbajiuka Chinedu S et al.

Considering the importance of traditional fermentation fermentatiin cereal-based beverage and the need of using a single fermentatkon 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.

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, A similar observation was made by Egemba and Etuk, But pasteurization of freshly brewed burukutu sample at 60 C for 30 min delayed its spoilage for two weeks Alais and Fermentatin.

However, some of the endogenous sorghum microorganisms are pathogenic or may produce toxic substances, such as mycotoxins. 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, This was in line with Kolawole et al, The aroma and flavour that makes burukutu attractive for consumption is present in the traditional method and is as a result of the activities cermentation many other microorganisms present and this conforms with the work of Achi 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 fermetation fermentation proceeds.

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The concentration of the acid as shown in Figure 4 was calculated.

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

The titratable acidity was expressed as the volume of NaOH solution required to neutralize the free acid contain in the sample. African beverages Revolvy Brain revolvybrain. These include malting, fermentation and cooking Abd Elmoneom et al.

The beer is traditionally prepared over a fire outside of the house. Then multiply by 1. Journal of Engineering and Applied Science 2 7: 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. Sorghum Fermentation followed by spectroscopic techniques. However, the increase in titratable acidity fermetnation to decrease in pH as fermentation time increases.