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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Food and Agricultural Organization F.

However, the increase in titratable acidity leads to decrease in pH as fermentation time increases. The mixture was stirred and allowed to settle for 30min. Chemistry, Microbiology Technology Lebensmittel 16 Heterofermentative luetics C and D: For more information visit http: A scheme for the improvement of fermented foods of Africa, south of the Sahara in global impacts of applied microbiology. Effects of malting on proximate composition and in vitro protein and starch digestibility of Sorghum grain.

Burukutu is one of the indigenous alcoholic beverages produced by the fermentation of malted sorghum grains within two 2 days. 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, However, various techniques have been investigat to improve the protein digestibility and mineral availability of sorghum by reducing its tannin and phytate content.

Ibwatu topic Ibwatu or munkoyo is a popular drink in rural Zambia.

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

Burukutu is a popular indigenous alcoholic beverage of a vinegar-like flavour, consumed buukutu the Northern Guinea savanna region of Nigeria,Republic of Benin and in Ghana Kolawole et al, and Norman et al, It is a batch process carried out on a small scale. International Journal of Food Microbiology Cuisine The major cultural delicacies enjoyed by the people of Zangon Kataf include: It is very rich in Vitamin B.


Fermented cereals are important as dietary staples for adults in Africa. Most nations set it at 18 years of age. It is burukuutu called “sweet beer” by Zambians. Fermentation is widely used traditionally for processing sorghum into fermented products. Member feedback about List of alcoholic drinks: 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 be as a result fementation differences in quantity of sorghum flour used and the variety.

This minimum age varies between 16 and 25 years, depending upon the country and the type of drink. To convert from percent alcohol by mass to percent alcohol by volume, the percent alcohol by mass will be divided by density of alcohol which 0. The microorganisms associated with the traditional method include Burukuyu species, Streptococcus species, Enterobacter species, Candida species, Aspergillus species and Saccharomyces species.

The postal code of the area is Fermenntation Journal of Environmental Microbiology 57 9: Fermented cereals; A global perspective.

Burukutu | Revolvy

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. The effect of nutritional fermejtation, shelf life and other qualities of burukutu beer needs to be investigated.

Traditional method of preparation Umqombothi is brewed following traditional customs and these vary slightly between regions. Food Chemistry 53 2: It is one of the important techniques employed to extend the shelf life of raw food materials while burukutj the technically advanced countries, it is used more to develop and add flavour to variety bufukutu diet Achi, ; Isabel et al, Journal of Food Science Technology. 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.


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, It contains vitamins, iron, manganese, magnesium, phosphorus and calcium and also contains about They were uniformly spread on a wet sack cloth, then covered with banana leaves to fegmentation dehydration.

A Knetic study of Burukutu Fermentation.

Burutuku keeps best for up to twelve weeks if glass bottled, pasteurized and stored in a climatic chamber. Ecology and accelerated natural lactic fermentation of sorghum-base infant food formulas.

It is a mildly fermented drink made from pounded roots mixed with bits of maize. Identification of lactic acid Bacteria from Opaque beer for potential use as a starter culture. An alcoholic drink is a drink that contains ethanol, commonly known as alcohol. African Journal of Biotechnology 4 6: Encyclopedia of Food Microbiology; 3: Its headquarters is in the town of Zonkwa. These limitations are characteristics of third world countries particularly African countries. We also suggest that the use of a combination of pure cultures of Lactic acid bacteria and Saccharomyces cerevisiae as a starter culture in burukutu production using sorghum be investigated to see if it could bring out good aroma.

Properties of Sorghum grain and new development of possible significance to the brewing industry.

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.

At the end of malting which is four 4 days, the plumule attends to about 1. Sorghum based foods includes burukutu, pito, bogobe, kisra, injera etc.

It is also a name of a town in the Chiefdom of the Atyap.