Food Security
MICROBIOLOGICAL AND CHEMICAL EVALUATION OF LOCALLY FERMENTED BEVERAGES — PITO & BURUKUTU
■ Scant attention paid to the Sorghum evaluation is not unconnected with the fact that it is neither a staple for the people nor source of feed for livestock in the advanced world.
■ The value chains of Sorghum includes : Glucose syrup- through hydrolysis, Adjunct to other brewing cereals eg malted barley , Food and Livestock feed.
■ Alcoholic percentage of Pito & Burukutu……..
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•Tech.Sales Mgr. Cadbury plc.
PITO AND BURUKUTU
These are locally brewed alcoholic beverages from Sorghum, PITO is the supernatant of the process while BURUKUTU is the sediment. Sorghum varieties (red & white) are tall reaching a height of 6-9` , mature about five months after sowing and are usually harvested after the rains. Sorghum is the basic food in many parts of Africa and Asia contributing 50% of calories. Sorghum is deficient in two amino-acids , lysine and sulphur containing amino acid ( Methione or cysteine) , it’s poor in protein (Protein Efficiency Ratio – PER) is 0.88, the bran is rich in B vitamins. In 1969/70 estimated production was 3mmt while the demand was 3.8mmt.(Olayide ’72).
Pito is an important beverage in the geographical middle belt zone of Nigeria.
TRADITIONAL METHOD OF PREPARATION OF PITO & BURUKUTU.
— Steeping of Sorghum @ 30 – 35°C for 2days.
— Malting 3-5days on concrete floor. The malt formed after drying is a source of amylase and proteinase which later induce saccharification – conversion of poly saccharides into simple sugars.
— Sun drying .
— Milling.- Increasing the surface area of the malted grain.
— Mashing ×2(infusion) – the Alpha and Beta -amylases are developed approximately at the same rate during malting (germination).
Optimum temperature for the first saccharificaton is 65- 70°C for 5-6 hrs. While the second cooking takes about 7hours. After, the sweet wort is cooled in a large container.
—- Cooling and Fermentation. (12hrs) After cooling this mash is separated , the clear wort PITO is decanted from the sediment BURUKUTU.
Fermentation
Both are inoculated differently with the previous brew consisting the ‘wild yeast’ and left for about 12hrs. The fermentation -anearobic respiration is the degradation of the sugar formed by enzymes in the absence of oxygen to produce Alcohol, Carbon dioxide and small amount of energy.
COMPARATIVE CHEMICAL COMPOSITION
— Original Gravity – Pito 12.72°bx, Burukutu 12.95°bx, Star beer 11.65°bx, Gulder beer 11.80 °bx.
— The ALCOHOLIC percentage of Pito is 2.86%, Burukutu 3.58%, Star beer 4.6% while Gulder beer 4.65%.
— REAL EXTRACT – Pito 6.92, Burukutu 5.8, Star beer 3.16, Gulder beer 2.73.
— APPARENT EXTRACT – Pito 2.89, Burukutu 2.56, Star beer 1.16 , Gulder beer 0.66.
—REAL ATTENUATION- Pito 77.72 , Burukutu 55.7
●Distribution- Sold to customers in local calabash.
INFECTION IN THE BEVERAGES.
If the mash is held for too long at ambient temperature , it may undergo Butyric acid fermentation by Clostridium spp. or lactic acid fermentation causing off-flavour . Wild yeast which is typical for Pito and Burukutu fermentation “Saccharomyces Pastorianus” can cause cloudiness in beer and bitterness. An ester like taste by Hansenula anomala.
Yeast that are able to utilise the DEXTRINS in beer eg S.diataticus are potential spoilage organism. Other Spoilage bacteria in beer are : Pedioccus, Lactobacillus, Flavobacterium, Acetobacter and Zymomonas anaerobium.
MICROBIOLOGICAL IMPLICATIONS
Sufficient heat is needed to destroy resistant bacterial spores eg. Bacillus or Clostridium.
The yeast used in pitching should be of pure strain. PH is another factor, at lower pH most organisms are unfavourable in wort ( 3.7-4.5 ).
Temperatures at fermentation and aging are kept low and anaerobic, the alcohol produced could be inhibitory to organism.
Beer should hinder the growth of micro organism because of it’s low pH, the antiseptic nature of alcohol , low temperature and hops extracts (resins and humulones) .
Spoilage in beer is attributable to both Physical, Chemical and Microbiological mishap, hence the need to have the full understanding of the Ethics of the operation.
ETHICS OF FOOD PROCESSING TECHNOLOGY.
■ From the above, the Standard Operational Procedures are absent such as: Water treatment, Quality control concept, Preservation, Packaging, Food mgt. System are absent.
The hygienic aspectsof production is not much catered for – the environment and utensils are not given any aseptic cleaning treatment. The turbidity of both products is caused by absence of filtration.
■ COST EFFECTIVENESS, The batch production process makes the scale of economy ineffective rather than the integrated models in the established breweries .
…….to be continued
At WufasAgronet, we are Competent and Reliable food technologists into Human Capital and Value Chain Development Consultancy. Enhancing global competitiveness and international best practices. Contact us : email. Wufasagronet@gmail.com
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
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-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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