Effect of fermentation on the chemical quality of burukutu a traditional beer in Ghana

Abstract

The consumption of burukutu a traditional indigenous brown cloudy alcoholic beverage produced from sorghum in some parts of Ghana and West African countries is widespread. This beverage in the unfermented and fermented state is popular among people of all ages.The purpose of this work was to evaluate the proximate and mineral (toxic and beneficial) composition of unfermented burukutu and determine the effect of 120 h fermentation on the product The result of the proximate analyses for unfermented and 120 h fermented burukutu samples showed that as fermentation proceeded, the fermentable sugars in the unfermented sample were used in the formation of alcohol. As a result, the percentage of carbohydrate, reducing and total sugars decreased significantly. There was a significant increase in total titratable acidity and a reduction in pH of the fermented burukutu. There were variations in the level of the minerals Fe, Zn, Ca, P, Cu and Pb in the fermented and unfermented beverage. The level of calcium and phosphorus in the unfermented burukutu increased after fermentation whilst high levels of Zn were recorded in both the unfermented and fermented burukutu samples. Aflatoxins were not detected in both the unfermented and fermented beverage. This work has shown that unfermented burukutu contains significant amount of nutrients but this is further enhanced after fermentation which makes it a good and a cheap supplementary source of minerals and energy for its consumers