Burukutu: Healthy and Superior Indigenous African Traditional Opaque Beverage

Abstract

This study was aimed at deepening knowledge on the social superiority based on the functionality and healthiness of burukutu opaque beverage, brewed with four cereals (sorghum, millet; maize and composite materials of the three cereals in equal ratio). Whereas sorghum-based burukutu beverage samples gave the highest levels of carbohydrate (24.04 ± 0.02%), ascorbic acid (0.15 ± 0.00 μg/100 g), magnesium (25.14 ± 0.03 mg/100 g), iron (4.17 ± 0.01 μg/100 g), and sodium (1.58 ± 0.02 mg/100 g); total fat (5.06 ± 0.02%), Ca 2+ (3.96 ± 0.02 mg/100 g) and Mn 2+ (4.71 ± 0.03 mg/100 g) varied the highest in millet-based burukutu beverage samples. Similarly, crude protein (15.14 ± 0.01%), total fibre (2.88 ± 0.31%) and ash (4.30 ± 0.02%) levels were highest in the maize-based burukutu samples while vitamin A precursors: β-carotene (1.89 ± 0.02 μg/100 g) and retinol (1.21 ± 0.01 μg/100 g) levels were highest in the composite material-based burukutu samples. However, variations in nutrient composition and caloric value amongst all samples were not significantly (p < 0.05) different. The study revealed that the indigenous African traditional burukutu opaque beverage is a healthy beverage which contains some functional phytochemical ingredients that can prevent the onset of certain chronic degenerative diseases including hypertension. On the basis of its nutrient composition, burukutu, therefore, is a superior traditional beverage that should be conferred some form of high social status.

Comparative Assessment of the Microbiological and Physicochemical Quality of a Laboratory Brewed ‘Burukutu’ and Commercialized Products Sold in Some Markets in Port Harcourt Nigeria

“…Our study has shown that protein content in all the samples of burukutu sampled from the three markets as well as the laboratory-brewed burukutu is below the lower limit of the recommended dietary reference intake's (DRI) acceptable macronutrient distribution range (AMDR) of 10-35% protein for adults. In a related study, [2] reported higher protein content of 15.14% in burukutu, hence, not in agreement with our observation. High protein content of burukutu reported by [2] could be as a result of adding maize to sorghum to serve as a raw material for the production of the alcoholic beverage which was not the case in our study.…”

“…In a related study, [2] reported higher protein content of 15.14% in burukutu, hence, not in agreement with our observation. High protein content of burukutu reported by [2] could be as a result of adding maize to sorghum to serve as a raw material for the production of the alcoholic beverage which was not the case in our study.…”

“…In humans, moisture is required for good health and enhances physiological processes such as digestion of food materials, absorption of the nutrients in food, and oxygen supply to the cells. Moisture also helps in the removal of waste from the human body [2]. The moisture content of laboratory brewed burukutu which was 52.1% partially agree with the result reported by [2] which involved the production of sorghum based burukutu, millet based burukutu, maize based burukutu and composite of sorghum, millet and maize which had 55.50%, 55.69%, 55.06% and 55.64%, respectively as their moisture contents.…”

“…Burukutu, sometimes referred as BKT is a brown coloured alcoholic beverage brewed traditionally by Africans which has the flavour of vinegar [1]. The opaque colour of burukutu is due to the presence of yeast materials and suspended solid [2]- [3]. It is consumed by an estimated population of 10 million people in West Africa especially in Republic of Benin and Ghana.…”

“…One litre (1 L) of burukutu contains 5.9 and 26.7 g of protein and starch, respectively. Burukutu contains varying levels of iron, ascorbic acid, sodium, vitamins, manganese, magnesium, calcium and phosphorus depending on the raw materials used for its preparation [2], [12].…”