Comparative Physico-chemical Analysis of Locally Brewed Beer (Burukutu) from Corn, Millet and Sorghum

American Journal of Science and Technology

EzeonuChukwuma Stephen¹  KadiriBashir¹  NwokwuChukwumaobim Daniel U.¹ 

[1] Department of Biochemistry, Faculty of Pure and Applied Sciences, Federal University Wukari, Taraba State, Nigeria.

关键词: Alcohol;    Beer;    Burukutu;    Corn;    Fermentation;    Millet;    Sorghurm;   

学科分类：工程和技术（综合）

来源: AASCIT

【 摘 要 】

Burukutu, an indigenous alcoholic beverage (made from cereals, sometimes in composites), is widely consumed in Nigeria as a close substitute for the expensive labelled beers. This research sought to comparatively quantify the nutritional content of Burukutu made exclusively from one of three different cereals. Burukutu samples made from a single cereal ingredient (sorghum, millet or corn) were purchased from different brewers in Wukari metropolis, Nigeria. The AOAC standard methods of food analysis were employed in this study. The percentage nutritional contents of the respective cereal drinks (sorghum, millet and corn) were shown to vary significantly (p < 0.05) – except for vitamin B2: carbohydrates (4.78±0.03; 5.56±0.01; 6.08±0.02); fats (1.07±0.01; 0.80±0.01; 0.52±0.01); proteins (2.74±0.01; 1.95±0.01; 1.47±0.01); vitamins B1 (0.0645±0.0005; 0.0575±0.0005; 0.0515±0.0005) IU/mL; B2 (0.0625±0.0005; 0.0515±0.0005; 0.0420±0.0010) mg/100mL; B6 (0.052±0.0010; 0.046±0.0010; 0.035±0.0005) mg/100mL. Despite having the lowest moisture content, sorghum-beer contained the highest levels of Fe (2.460±0.010); Mg (68.350±0.10); Ca (31.57±0.010); Zn (2.485±0.015), with the least levels recorded for corn-beer. However, the higher bioethanol content of sorghum-beer (10.29±0.01), compared to those of millet (9.87±0.02) and corn (8.69±0.02), means it portends higher intoxicating potential, which may pose harmful effects if over-indulged. Based on the findings of this study, sorghum-made Burukutu is a richer source of essential nutrients and minerals – many of which act as co-factors in energy and drug metabolism. Thus, beyond its conventional nutritive value, it can be exploited as a functional food due to its greater potential to confer additional health benefits to consumers.

【 授权许可】

Unknown