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ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH BURUKUTU PRODUCTION

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

Burukutu is a traditional Nigerian alcoholic beverage made from fermented grains, particularly sorghum or millet. Throughout its production process, various microorganisms, including fungi, play crucial roles that can significantly impact product quality and safety. “Burukutu” is a Nigeria indigenous fermented drink. The preparation of this fermented beverage is from guinea corn (Sorghum vulgare) is carried out by villagers in many parts of the world.

Kaffir and Banti beers are similar products produced in south and east Africa respectively. similar beverages are “Merisa” Sudan); “Bouza (Ethipia); “Pombe” (east Africa); “Mowa” (Malawi) (Vander Walt, 2003).

“Burukutu” commonly known as ‘BKT’ is produced from fermented malted guinea corn (Sorghum vulgare). other cereals such a maize (Zea mays)could also be used. It is a popular alcoholic beverage of a vinegar-like flavour consumed mostly in the northern guinea savanna region of Nigeria in the republic of Benin and Ghana (Faparusi et al, 2006).

Ekundayo (2002) reported that the beverage is sometimes generally made from a mixture of guinea corn and maize. Sorghum malt is rich in amylase particularly -amylase, although the ungerminated grains does not contain β-amylase as in the case of barley. In the republic of South Africa, the brewery of kaffir beer has developed into a major industry in the hand of the authorities with an output comparable in volume to the South Africa output of European beers (Novellie, 2004).

Additionally, a large amount of home brewed Kaffir beer is made in South Africa from commercially malted Sorghum vulgare. the production of the traditional Kaffir beers of south Africa are described by Vander Walt (2003) and Malawi Webb (2001).

The social and nutritional significance of these beverages are considered by Vander Walt (2003).

“Burukutu” is pure and natural drink, that is why after taking even a whole pot of it, one never suffer from any hangover the next morning rather, one is stronger and more active. (adam,1985). “Burukutu” serves as drink and also as food at the same time.

Furthermore, “Burukuru” is a beverage of vinegar-like flavour, a brown coloured suspension produced mainly from the grains of guinea corn of the species (Sorghum vulgare) and (Sorghum bicolor) ( Kolawole et al,2007).it constitutes a major source of energy and protein for people in Asia and Africa and it serves as a staple food for many of  the world’s poorest and least privileged people(Hulse et al , 1980).sorghum proteins are less digestible and mineral available than those of the  other cereals(Klopfenstein and Hoseney, 1995 “Burukutu” is traditionally prepared form the grains of sorghum in five basic stages or phases which are steeping, malting (germination), mashing, fermentation and maturation.

1.2 Statement of the Problem

Despite the cultural and economic importance of burukutu, the presence and role of fungi in its production remain poorly understood. Contamination by harmful fungi can lead to spoilage, affect taste, and potentially pose health risks to consumers.

1.3 Objectives of the Study

The main objective of this study is to determine the fungal diversity associated with burukutu production. Specific objectives include:

i. To evaluate the impact of fungal species on the fermentation process of burukutu.

ii. To determine the prevalence of mycotoxin-producing fungi in burukutu samples.

iii. To find out the potential antifungal properties of traditional additives used in burukutu production.

1.4 Research Questions

i. What is the impact of fungal species on the fermentation process of burukutu?

ii. What is the prevalence of mycotoxin-producing fungi in burukutu samples?

iii. How does traditional additive usage affect the antifungal properties in burukutu production?

1.5 Significance of the Study

This study will provide valuable insights into the fungal ecology of burukutu, offering guidance for improved production practices to enhance product quality and safety. Additionally, it contributes to the understanding of traditional fermentation techniques and their microbiological implications.

1.6 Scope of the Study

This study focuses on the isolation and characterization of fungi from burukutu samples obtained from specific regions in Nigeria. It includes laboratory analysis of fungal species diversity, mycotoxin presence, and the efficacy of traditional additives against fungal contamination.

1.7 Limitations of the Study

Limitations include the regional specificity of samples, variations in traditional production methods, and constraints in identifying all potential fungal species due to methodological limitations.

1.8 Definition of Terms

Burukutu: Traditional Nigerian alcoholic beverage made from fermented grains.

Fungal diversity: Range of fungal species present in a given environment.

Mycotoxin: Toxic secondary metabolite produced by fungi.

Traditional additives: Substances added during fermentation to enhance flavor or inhibit microbial growth.