AMERICAN JOURNAL OF FOOD AND NUTRITION

Print: ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2011.1.3.141.146

© 2011, ScienceHuβ, http://www.scihub.org/AJFN

Microbiological and nutritional qualities of burukutu sold in mammy

market Abakpa, Enugu State, Nigeria
1
Eze, V.C., 1Eleke, O.I. and 2Omeh, Y.S.
1
Department of Microbiology, Michael Okpara University of Agriculture, Umudike,
P.M.B.7267, Umuahia, Abia State, Nigeria
2
Department of Biochemistry, Michael Okpara University of Agriculture, Umudike,
P.M.B.7267, Umuahia, Abia State, Nigeria
ABSTRACT

The microbiological and nutritional qualities of burukutu sold in Mammy market, Enugu State,
Nigeria were carried out. Fourty samples of burukutu were examined for total aerobic plate count,
coliform count Escherichia coli count Salmonella-Shigella count, Vibrio cholerae count and fungal
count using pour plate technique and also for proximate analyses and nutritional contents. The
total aerobic plate mean count ranged from1.6 ± 0.6 x 107cfu/mL to 7.8 ± 1.2 x 107 cfu/mL. The
coliform count ranged from 1.9 ± 0.6 x 105cfu/mL to 6.6 ± 2.4 x 105cfu/mL. The Escherichia coli
count ranged from 1.0 ± 0.01 x 103cfu/mL to 3.9 ± 1.0 x 103cfu/mL while Salmonella-Shigella
count and Vibrio cholerae count had 0cfu/mL respectively. The fungal count ranged from 1.3 ±
0.4 x 102cfu/mL to 6.3 ± 2.0 x 102cfu/mL. The bacterial genera isolated were Staphylococcus
aureus, Streptococcus species, Bacillus species and Escherichia coli, while the fungal genera
were Aspergillus species, Fusarium species, Penicillum species and Sacchromyces cerevisiae.
The mean values of the proximate and nutritional contents were pH, 3.49 ± 0.5; temperature, 29 ±
1.0oC, moisture content, 92.25 ± 5.0%; specific gravity, 0.99 ± 0.02%; ash content, 1.05 ± 0.03%;
ester extract, 0.29 ± 0.01%; crude fibre, 0.35 0.02%; carbohydrate content, 3.32 ± 0.06%;
alcoholic content, 1.63 ± 0.3%; crude protein, 2.75 ± 0.5%; and total titrable acidity, 1.55 ± 0.3%;
sodium, 1.47 ± 0.01%; potassium, 1.08 ± 0.02%; phosphorus, 0.61 ± 0.01%; magnesium; 32 ±
4.0%; iron, 12 ± 1.0% and calcium 1.47 ± 0.3%.

Keywords: Microbiological, nutritional, burukutu, mammy, Enugu, qualities and proximate

INTRODUCTION fermented breads (chapatti, roti, kisra) in the Asia

and East Africa and steamed foods (couscous),
Burukutu is an indigenous alcoholic beverage
unfermented and fermented porridges and pastes
produced and consumed in the Northern Guinea
(ugali, akamu, kamu, koko, ogi and alcoholic and
Savannah region of Nigeria, Republic of Benin and
non-alcoholic beverages in Africa generally
Ghana. It is a beverage of vinegar-like flavour, a
(Chikunda and Paramahans, 2001).Like other
brown coloured suspension produced mainly from the
products, sorghum products have poor nutritional
grains of guinea corn of the species Sorghum vulgare
value. This is due to their deficiency in lysine,
and Sorghum bicolor (Kolawole et al., 2007). It
threonine, tryptophan and the presence of anti-
constitutes a major source of energy and protein for
nutritional factors such as tannins and phytates that
people in Asia and Africa and it serves as a staple
interact with proteins, vitamins and minerals thus
food for many of the world’s poorest and least
restricting their bioavailability (Salunke et al., 1977;
privileged people (Hulse et al., 1980). Sorghum is a
Harland and Obereas, 1986; Bhise et al., 1988}. The
large variable genus with many cultivars (Ettasoe,
above factors contribute to anemia and other
1972).
nutritional disease developing countries where the
Sorghum is a stable food in most parts of Africa. It is consumption of sorghum products is high.
the main source of carbohydrates and protein for Furthermore, sorghum proteins are less digestible
millions of people, mostly in the Southern Sahara. and mineral available than those of the other cereals
Various types of food are prepared from sorghum (Klopfenstein and Hoseney, 1995). Various sample
whole kernels for instance unfermented and techniques have been investigated to improve the

protein digestibility and mineral availability of
sorghum by reducing its tannin and phytate content.
These include malting, fermentation and cooking
(Kazanas and Fields, 1981; Chavens et al., 1988).
Burukutu is produced traditionally by malting,
mashing, fermentation and maturation of the
sorghum grains which are stepped in water overnight
following, which excess water is drained. The grains
are then spread on banana leaves and allowed to
germinate. The grains are later watered on alternate
days and turned over at intervals. Germination
continues for four to five days until the plumule
attains a certain length. The malted grains are spread
out in the sun to dry for one to two days following
which the dried malt is ground into a powder (Achi,
2005).
During burukutu production, adjuncts are in the form
of garri {a farinaceous fermented cassava product,
Manihot esculenta), is added to the mixture of ground
malt and water in the ratio of 1:2:6 of garri: malt:
water. The resulting mixture is left to ferment for two
days (Faparusi et al., 1973). The sorghum malt
contains yeast and moulds in the fermenting mixture.
Burukutu is produced at the cottage level and has a
short life of 1 – 8 days. The short life may be due to
the low lactic acid content, low titratable acidity, low
alcohol content, high concentration of vitamins and
fermentable sugars and the presence of lipoxidation
products (Adams, 1985).
The aim of this work is determine the microbiological
and nutritional qualities of burukutu sold in mammy
market Abakpa, Enugu State, Nigeria.
MATERIALS AND METHODS
Sample Collection: The burukutu beverage samples
were obtained from Mammy market Abakpa, Enugu
State in the south eastern part of Nigeria. A total of
fourty samples of burukutu were purchased from
various vendors in the market. They were collected
with sterile containers and transported to the
laboratory in ice parked cooler. They were analyzed
immediately on reaching the laboratory.
Chemical Reagents: The chemical reagents
employed in the study were of analytical grade and
were products of BDH chemicals, Poole’s England
and Sigma Chemical Company St. Louis Missouri,
USA. The microbiological media used were products
of Oxoid and DIFCO Laboratories, England. They
included nutrient agar used for the estimation of total
heterotrophic aerobic bacteria, purification of isolates
and for stock culture; Sabouraud dextrose agar used
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Am. J. Food. Nutr, 2011, 1(3): 141-146
for the isolation of fungi; thiosulphate citrate bile
sucrose agar for the isolation of Vibrio cholerae and
MacConkey agar for the isolation of coliforms, eosin
methylene blue agar for the isolation of Escherichia
coli and Salmonella-Shigella agar for the isolation of
Salmonella and Shigella.
Enumeration of Total Heterotrophic Bacteria and
Fungi: Samples of the burukutu were serially diluted
in ten folds. Total viable heterotrophic aerobic counts
were determined using pour plate technique. Then
the molten nutrient agar, thiosulphate citrate bile
sucrose agar, MacConkey, Sabouraud dextrose agar
and eosin methylene agar at 450C were poured into
the Petri dishes containing 1mL of the appropriate
dilution for the isolation of the total heterotrophic
bacteria and fungi, Vibrio cholerae, Salmonella-
Shigella and coliforms respectively. They were
swirled to mix and colony counts were taken after
incubating the plates at 30oC for 48h and preserved
by subculturing the bacterial isolates into nutrient
agar slants which were used for biochemical tests.
Characterization and Identification of Isolates:
Bacteria isolates were characterized and identified
after studying the Gram reaction as well as cell micro
morphology. Other tests performed were spore
formation, motility, oxidase and catalase production;
citrate utilization, oxidative/fermentation (O/F)
utilization of glucose; indole and coagulase
production, starch hydrolysis, sugar fermentation,
methyl red-Voges Proskaur reaction and urease
production. The tests were performed according to
the methods of (Cheesbrough, 2005; Adeoye, 2007;
Agwung-Fobellah and Kemajou, 2007; Ochei and
Kolhatkar, 2007). Microbial identification was
performed using the keys provided in the Bergeys
Manual of Determinative Bacteriology (1994).
Fungal isolates were examined macroscopically and
microscopically using the needle mounts technique.
Their identification was performed according to the
scheme of Barnett and Hunter (1972) and Larone
(1986).
Determination of Proximate and Nutritional
contents of the Burukutu Samples: The pH was
measured directly using a pH meter (Jenway Model).
The titratable acidity was determined using alkaline
titrimetric method of Ogbadu et al. (1997) The
specific gravity, moisture content, protein content and
crude fibre content were determined using
Pyeuometer gravimetric and gavametric method,
Kjedahl method and Wende method respectively as
described by James (1995). The total ash content,
 Am. J. Food. Nutr, 2011, 1(3): 141-146

phosphorus content, calcium and magnesium, Table 2 shows the microorganisms isolated and their
potassium and sodium were determined using percentage occurrence. The bacterial species
furnace incineration gravimetric, Versanle EDTA showed that Esherichia coli had the highest of 22.9%
Complexiometric titration and flame photometric while Lactobacillus species had the least occurrence
methods respectively (AOAC, 1990). of 4.6%. For the fungal species, Aspergillus species
had the highest occurrence of 35.7% while Penicillum
RESULTS
species had the least occurrence of 14.3%.
The mean counts of the microorganisms isolated
The mean values of the proximate and nutritional
from the burukutu samples are shown in Table 1. The
contents of the burukutu samples are shown in Table
total aerobic plate count ranged from 1.6 ± 0.6 x
77 3. The mean values were pH, 3.49 ± 0.5;
107cfu/mL to 7.8 ± 1.2 x 107cfu/mL while the coliform
temperature, 29 ± 1.0oC, moisture content, 92.25 ±
count ranged from 1.9 ± 0.5 x 105cfu/mL to 6.6 ± 2.4
5.0%; specific gravity, 0.99 ± 0.02%; ash content,
x 105cfu/mL. The Escherichia coli count ranged from
1.05 ± 0.03%; ester extract, 0.29 ± 0.01%; crude
1.0 ± 0.2 x 103cfu/mL to 3.9 ± 1.0 x 103cfu/mL. The
fibre, 0.35 0.02%; carbohydrate content, 3.32 ±
Salmonella-Shigella count and Vibrio cholerae count
0.06%; alcoholic content, 1.63 ± 0.3%; crude protein,
recorded 0 counts respectively. The fungal count
2.75 ± 0.5%; and total titrable acidity, 1.55 ± 0.3%;
ranged from 1.3 ± 0.4 x 104cfu/mL to 6.3 ± 1.2 x
sodium, 1.47 ± 0.01%; potassium, 1.08 ± 0.02%;
104cfu/mL. The ANOVA, P < 0.05 showed that there
phosphorus, 0.61 ± 0.01%; magnesium; 32 ± 4.0%;
was significant difference in the microbial counts
iron, 12 ± 1.0% and calcium 1.47 ± 0.3%.
among the vendors.

Table 1: Mean Counts of the Microorganisms isolated from the Burukutu Samples
cfu/mL
Vendor TAPC CC EC SSC VC FC
7 5 3
A 2.0 ± 0.3 x10 2.9 ± 1.4 x 10 1.1 ± 0.02 x 10 0 0 2.2 ± 0.5 x 104
B 5.2 ± 0.7 x 107 5.3 ± 3.5 x 105 2.6 ± 0.5 x 103 0 0 4.8 ± 1.0 x 104
C 3.4 ± 1.0 x 107 3.9 ± 1.6 x 105 1.3 ± 0.2 x 103 0 0 3.4 ± 1.2 x 104
D 5.0 ± 3.0 x 107 6.6 ± 2.4 x 105 2.2 ± 0.5 x 103 0 0 5.4 ± 1.5 x 104
E 4.2 ± 1.6 x 107 2.9 ± 1.5 x 105 2.8 ± 0.6 x 103 0 0 3.4 ± 0,8 x 104
F 7.8 ± 1.2 x 107 3.5 ± 1.0 x105 3.9 ± 1.0 x 103 0 0 6.3 ± 2.0 x 104
G 6.8 ± 2.3 x 107 1.9 ± 0.5 x 105 1.0 ± 0.01 x 103 0 0 4.4 ± 1.0 x 104
H 4.2 ± 2.3 x 107 3.9 ± 0.6 x 105 2.5 ± 0.7 x 103 0 0 3.0 ± 0.5 x 104
I 2.4 ± 1.2 x 107 3.3 ± 1.8 x 105 1.2 ± 0.03 x 103 0 0 2.1 ± 0.5 x 104
J 1.6 ± 0.6 x 107 2.7 ± 1.6 x 105 1.0 ± 0.01 x 103 0 0 1.3 ± 0.4 x 104
Legend: TAPC = Total aerobic plate count; CC = Coliform count; EC = Escherichia coli count; SSC = Salmonella- Shigella
count; VC = Vibrio cholerae count; FC = Fungal count.

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 Am. J. Food. Nutr, 2011, 1(3): 141-146

Table 2: Microorganisms isolated and their Percentage the large number of people that visit the market
occurrence resulting in increased microbial numbers. The main
Microorganism No. of sources of contamination include humans, sewage,
isolates %occurrence utensils, processing equipment and environment,
Bacteria handling and storage conditions and rodents
Bacillus species 15 13.8 (Benchat, 1996; Benwart, 2002; Frazier and
Enterobacter 20 18.3 Westhoff, 2004; Eze et al., 2008)
species
Escherichia coli 25 22.9 The microorganisms isolated from these samples
Lactobacillus 5 4.6 were Bacillus species, Enterobacter species,
species Escherichia coli, Lactobacillus, Micrococcus species,
Micrococcus species 10 9.2 Staphylococcus aureus, Streptococcus species,
Pseudomonas 10 9.2 Pseudomonas species, Aspergillus species,
species Fusarium species, Penicillum species and
Staphylococcus 18 16.5 Sacchromyces cerevisiae. The result is in line with
species the work of Kolawole et al. (2007), when they worked
Streptococcus 6 5.5 on the proximate and microbial analysis of burukutu
species and pito produced in Ilorin, Nigeria. These
Fungi
microorganisms isolated are of great concern since
Aspergillus species 25 35.7
most of them are pathogenic to man.
Fusarium species 15 21.4
Penicillum species 10 14.3 The presence of Staphylococcus aureus in the
Sacchromyces 20 28.6 samples may be attributed to handling during
cerevisiae production. Staphylococcus aureus is a normal flora
of the body and mucous membrane and a common
Table 3: Mean values of the Proximate and Nutritional aetiological agent of septic arthritis (Ellen and
characteristics of the Burukutu Samples Sydney, 1990). The organisms can pass onto the
food during harvesting, processing or even storage.
Parameter Mean Value
The consumer is at risk of acquiring food borne
pH 3.94 ± 0.5
diseases. Staphylococcus aureus is the major cause
Temperature (oC) 29 ± 1.0
Moisture content 92.35 ± 5.0
of staphylococcal food poisoning. The poisoning is
Specific gravity (%) 0.97 ± 0.02 characterized by diarrhea and vomiting (Singleton,
Ash content (%) 1.05 ± 0.03 1995; Frazier and Westhorf, 2004; Eze et aI., 2008).
Ether extract (%) 0.29 ± 0.01 Escherichia coli is an important member of the
Crude fibre (%) 0.35 ± 0.02 coliform group. It is part of the normal flora of the
Carbohydrate (%) 3.32 ± 0.06 intestine of humans and vertebrates. Kolawole et al.
Sugar content (%) 5.83 ± 0.2
(2007) reported that some strains of Escherichia coli
Alcoholic content (%) 1.63 ± 0.3
can cause gastroenteritis and urinary tract infection
Crude protein (%) 2.75 ± 0.5
Total titratable acidity (%) 1.55 ± 0.01 as well as diarrhea in infants and young children. Its
Calcium (%) 1.47 ± 0.3 presence is an indication of faecal contamination of
Iron (%) 12 ± 1.2 the samples. This may be attributed to improper
Magnesium (%) 32 ± 4.0 sanitary condition during processing of the burukutu
Phosphorus (%) 0.61 ± 0.01 from the water supply, unsterilized utensils and
Potassium (%) 1.08 ± 0.02 contamination by flies.
Sodium (%) 1.41 ± 0.01
Bacillus species, which are Gram positive aerobic
spore formers, were also present. Most members of
DISCUSSION the genus are saprophytic organisms prevalent in
soil, water, air and on vegetation. Bacillus cereus and
The high mean microbial counts recorded shows Bacillus subtilis are the most encountered in the
exposure of the samples to different genera of group. Bacillus cereus when grown on food causes
bacteria and fungi leading to their contamination. This food poisoning by the production of an enterotoxin
may be attributed to high moisture and protein (Thomas, 1994; Brooks et al., 2005; Eze et al., 2008).
contents as shown in the proximate analysis of the
samples. The high counts may also be as a result of

144

The yeast isolated from these samples like
Sacchromyces cerevisiae is associated with
fermentation. The association of lactic acid bacteria
and yeast has been observed in several cereal foods
(Akinrele, 1970; Odunfa and Adeyele, 1985; Halm.,
1993). Nout (1991) reported that the development of
lactic acid bacteria stimulated by yeast provide
soluble nitrogen compounds and other growth
factors. Yeast metabolites for example CO2,
pyruvate, propionate, acetate and succinate have
been shown to stimulate lactobacilli in kefir (Leroi and
Pidoux, 1993). It was also observed that the
continuous growth of the yeast population at the end
of fermentation indicated that the products were not
yet stabilized. Hounhouigan et al. (1993) made a
similar observation on naturally fermented mawe.
The nutritional compositions of the locally vended
burukutu samples were also obtained. Mineral
elements are important because they are essential
for regulating and building the living cells and aids in
fighting depression. Calcium is essential for building
the living cells that make the human body balance. It
promotes a healthier cardiovascular system and
helps in maintaining the volume of water necessary
for life processes maintenance (Harold and Hubert,
1970). Magnesium helps in keeping the relaxation
and formation of strong bones and teeth. It also helps
to control the blood pressure and nerve transmitter.
Iron is important element of the red blood cells and
myoglobin in the muscle (Thomas, 2002). The study
has revealed that the consumers of this burukutu
stand the chances of obtaining this mineral that is
essential for normal body building.
The proximate analyses of the locally vended
burukutu samples were also recorded. The high
titratable acidity of burukutu may be due to traditional
methods of production which are non- standardized
in terms of raw materials, equipment and finished
product quality and handling (Wonang and Opoefe,
1999; Adeleke and Abiodun, 2010). Ababio (1990)
reported that the percentage alcoholic content of
burukutu ranges from 2.4%. The result obtained from
the work was within this range. The pH value of 3.9
was obtained from the study and was in line with the
result of 3.36 -4.86 recorded by Igyor et al. (2006).
The pH value of the fermented alcoholic beverage
may have favoured the growth of fungi and this could
be responsible for the species of the organisms
isolated (Kolawole et al., 2007).
The research has shown that burukutu contains
some minerals that are essential for body building as
well as pathogenic microorganisms that could be
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Am. J. Food. Nutr, 2011, 1(3): 141-146
harmful to man and pose a serious public health
hazard to the consumers. Therefore, there is the
need for mass awareness among families,
communities, producers, vendours and consumers
of burukutu on the health implication of consuming
this beverage if Good Manufacturing Practices (GMP)
and Good Hygiene Practices (GHP) are not adhered
to strictly.
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