Mineral Profile of Pito from Accra, Tamale, Bolgatanga and Wa in Ghana

Duodu, Godfred Odame; Amartey, E. O.; Asumadu-Sakyi, Akwasi Bonsu; Adjei, C. A.; Quashie, Frank Koblah; Nsiah-Akoto, Irene; Ayanu, G.

doi:10.5923/j.fph.20120201.01

Cited by 9 publications

(10 citation statements)

References 13 publications

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“…The alcoholic pito has been the focus of most of the research in recent times owing to its popularity and the unique microbial culture associated with the fermentation of the drink, but few studies have been performed on the different processing methods used to brew it. The effects of the brewery processes on the quality of the drink have also not been clearly studied or defined.…”

Section: Introductionmentioning

confidence: 99%

Processing methods and microbial assessment of pito (an African indigenous beer), at selected production sites in Ghana

2016

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Pito is an indigenous sorghum beer brewed on household basis with variation in product quality. The brewery processes for assuring the quality of the drink have not been clearly defined. To evaluate the brewery processes at 12 selected brewery sites in Ghana, the study adopted oral interviews/survey, observations and laboratory tests that sought to identify differences in processing methods and how they influence the quality of the drink. Pito samples were taken from selected centres at dominant producing areas: the Upper West Region (Nandom), the Northern Region (Tamale) and Ashanti Region (Kumasi). The samples were tested for aflatoxins and coliform levels, and the yeasts and moulds species present were identified. The survey results revealed that there were five similar but sequentially different processing methods currently being used to brew the drink in the selected regions. Pito samples from Kumasi had the highest mould contamination of 3.7 × 103. The moulds identified in the beverage were Aspergillus clavatus, Mucor hiemalis, Cladosporium sphaerospemum and Cladosporium herbarum. The yeasts identified were Saccharomyces cerevisiae, Debaryomyces hansenii and Pichia anomala. Aflatoxin was absent in all of the beverage samples, although the malted grain sample from the Tech‐Junction in Kumasi showed an aflatoxin concentration of 9.58 ppb. Coliform tests were negative for all of the samples. The study, emphasizes the need for a more controlled and standard method of production to improve on the quality of the drink and to ensure the safety of its consumers. Copyright © 2016 The Institute of Brewing & Distilling

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Section: Introductionmentioning

confidence: 99%

Processing methods and microbial assessment of pito (an African indigenous beer), at selected production sites in Ghana

2016

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“…This may be due to varied reasons, including inadequate knowledge of food processing and handling practices by processors and vendors. An investigation on pito samples from four cities in Ghana led to the detection of the presence of toxic metal such as Na, K, Fe, Cu, and Zn, although in acceptable levels [8]. However, the study recorded high levels above the permissible limit of toxic metals such as Ni, Pb, and Cd in the samples.…”

Section: Discussionmentioning

confidence: 91%

“…However, the study recorded high levels above the permissible limit of toxic metals such as Ni, Pb, and Cd in the samples. The study attributed the presence of the toxic metal in the pito sample to poor handling and primitive equipment used in the production process but not from the grains (sorghum) since not all the sample investigated contained the toxic metals [8]. In another study which looked at the nutritional composition and microbial analysis of pito, it was found that, in addition to essential mineral elements such as calcium, magnesium and iron, the pito samples also contained microorganisms such as Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Streptococcus species, Proteus species, Rhizopus stolonifer, Aspergillus flavus, Aspergillus niger, Saccharomyces cerevisiae and Mucor species [1].…”

Section: Discussionmentioning

confidence: 99%

“…It is also lighter in colour and thinner in consistency than European stout beer [7]. It is mostly neither bottled nor canned [8], but purchased directly from the household in which it is brewed. It is typically served in a calabash or bottle outside the producer's home where benches are provided for the consumers to sit on and enjoy their beverage.…”

Section: Introductionmentioning

confidence: 99%

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Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana

Minamor

Larteley

Laryea

et al. 2017

Preprint

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Pito is a traditionally brewed alcoholic beverage in some African countries. It is gaining much prominence, and the patronage among the youth is noteworthy. Therefore, samples of the drink were collected every week for six weeks from three different popular brewing sites at Lower Prampram in the Ningo-Prampram District of Accra, Ghana. The samples were processed and examined for bacteria and fungi using the Standard Plate Count (SPC) technique. A total of six different bacteria and a fungus were isolated. The bacteria were Escherichia coli, Klesiella pneumoniae, Shigella spp, Enterobacter aerogenes, Staphylococcus aureus and Pseudomonas aeroginosa, whiles the fungus was Saccharomyces cerevisiae. Total viable counts as well as individual isolates counts in all the pito samples were found to be less than 10 4 cfu/ml. It is noteworthy that, Saccharomyces cerevisiae, the only fungus isolated is known to be associated with fermentation and the microbes isolated from the pito samples were found to be within the permissible limits. However, these potentially pathogenic microbes, if found in unacceptable limits, from the fermenting samples could merit public health attention. Therefore, periodic screening of pito and their brewers, coupled with education on the maintenance of recommended guidelines concerning food and drink production is encouraged.

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“…Essential minerals, such as Na, K, Fe, Zn, Mn, Cu, and Ni (nickel), were detected at higher concentrations, suggesting that pito is an excellent source of these minerals and could aid curb macronutrient deficiencies. The mean concentrations of K and Na in pito from Bolgatanga, Tamale [42]. The crude protein (%), ash content (%), and dry matter of pito were found to be 2.5, 4.0, and 3.5, respectively.…”

Section: Proximate Composition Of Pitomentioning

confidence: 90%

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

Adadi

Kanwugu

2020

Beverages

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Sorghum beer (pito) is an indigenous alcoholic beverage peculiar to northern Ghana and parts of other West African countries. It is overwhelmed with calories, essential amino acids (such as lysine, etc.), B-group vitamins, and minerals. In recent years, there has been a growing demand for highly flavoured yet functional pito in Ghana; however, the local producers lack the prerequisite scientific expertise in designing such products. We propose the utilization of Tetrapleura tetraptera (TT) and Hibiscus sabdariffa (HS) as cheap and readily available materials in designing functional flavoured pito. The addition of TT and HS would not alter the fermentation profile but rather augment the starter with nutrients, thus improving the fermentation performance and shelf life of the final pito. In vitro and in vivo studies provide substantive evidence of antioxidant, nephro-and hepato-protective, renal/diuretic effect, anticholesterol, antidiabetic, and antihypertensive effects among others of the TT and HS, hence enriching the pito with health-promoting factors and consequently boosting the health of the consumer. Herein, we summarise the phytochemical, biological, pharmacological, and toxicological aspects of TT and HS as well as the technology involved in brewing the novel bioactive-flavoured pito. In addition, we also report the incidence of heavy metal in conventional pito.

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Mineral Profile of Pito from Accra, Tamale, Bolgatanga and Wa in Ghana

Cited by 9 publications

References 13 publications

Processing methods and microbial assessment of pito (an African indigenous beer), at selected production sites in Ghana

Processing methods and microbial assessment of pito (an African indigenous beer), at selected production sites in Ghana

Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana

Potential Application of Tetrapleura tetraptera and Hibiscus sabdariffa (Malvaceae) in Designing Highly Flavoured and Bioactive Pito with Functional Properties

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