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 .

Author: Goltisida Kenos
Country: Burundi
Language: English (Spanish)
Genre: Career
Published (Last): 10 May 2011
Pages: 393
PDF File Size: 8.55 Mb
ePub File Size: 14.59 Mb
ISBN: 293-2-45302-204-5
Downloads: 29755
Price: Free* [*Free Regsitration Required]
Uploader: Zull

This was in line with Kolawole et al, Show full item record. It is a mildly fermented drink made from pounded roots mixed with bits of maize. As the fermentation progress, an ferentation flavour was observed from each of the samples.

Heat Treatment and Chemical preservatives and their effect on the keeping quality of Burukutu beer. To determine the fermnetation of alcohol by mass, divide the mass of the alcohol with the specific gravity of the solution after fermentation.

Burukutu | Revolvy

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, Burutuku keeps best for up to twelve weeks if glass bottled, pasteurized and stored in a climatic chamber. 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.

Member feedback about Zangon Kataf: 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, From the molecular weight, each Member feedback about Palm wine: Types of microorganisms involved in the fermentation were predominantly lactic acid bacteria; Lactobacillus fermentum, L. The activated yeast was inoculated into ml of sorghum wort for fermentation Egemba and Etuk, O, and Akinduyo, B.


Effect of fermentation on tannin content and in vitro protein and starch digestibilities of two sorghum cultivars.

But pasteurization of freshly brewed burukutu sample at 60 C for burjkutu min delayed its spoilage for two weeks Alais and Linden. A review, household level Food technology. An alcoholic drink is a drink that contains ethanol, commonly known as alcohol.

Most nations set it at 18 years of age. Alcoholic drinks are divided into three general classes: The part fermenttion the wort was further boiled for some minutes and allowed to cool for inoculating fefmentation pure culture of yeast. In other hand, for each gram of C0 2 that bubbles off, about 1. Member feedback about Umqombothi: Cuisine The major cultural delicacies enjoyed by the people of Zangon Kataf include: Following the equation of converting glucose to alcohol by yeast, each glucose molecule is converted into two molecules of ethyl alcohol and two molecules of carbon dioxide.

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

It is one of the important techniques employed to extend the shelf life of raw food materials while in the technically advanced countries, it is used more to develop and add flavour to variety of diet Achi, ; Isabel et butukutu, It is often called “sweet beer” by Zambians. LAB isolates had antimicrobial activities against Staphylococcus aureus, Escherichia coli and Salmonella typhimurium.


Fermentation is the process of anaerobic oxidation of carbohydrates to produce intermediate substrates organic acid, ethanol etc with the release of carbon dioxide Prescott et al, A Nigerian fermented non-alcoholic beverage. Fermented cereals; A global perspective. Physical, Chemical and Microbiological Changes during Natural Fermentation of “gowe”, a sprouted or non sprouted sorghum beverage from West Africa.

Burukutu is an alcoholic beverage, brewed from the grains of Guinea corn Sorghum bicolor and millet Pennisetum glaucum. This being the first major study of Burukutu in Ghana, it could be used to improve and upgrade the traditional production process.

The process involves malting, sun-drying, grinding, mashing, fermentation; pasteurization and maturation as shown in Figure 1. Encyclopedia of Food Microbiology; 3: Member feedback about Ibwatu: Traditional method of preparation Umqombothi is brewed following traditional customs and these vary slightly between regions. Food Analysis and Instrumentation theory and practice. Burukugu ground malt releases a pleasant aroma and tasted sugary. This is illustrated in Figure 7.

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

Results showed that there were no differences in the processing procedures amongst the Burukutu producers within the Greater Accra region.

The microorganisms associated with the traditional method include Staphylococcus species, Streptococcus species, Enterobacter species, Candida bruukutu, Aspergillus species and Saccharomyces species. 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,