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Relevant bibliographies by topics / Burukutu Production

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Journal articles

Academic literature on the topic 'Burukutu Production'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Burukutu Production"

1

Danmadami, R.N, A. Yabaya, O. Yahaya, O.J Abraham, M. Bobai, and A.A Orukotan. "THE EFFICIENCY OF SACCAHROMYCES CEREVISIAE STRAIN ISOLATED FROM PALM WINE IN THE PRODUCTION OF BURUKUTU." International Journal of Research - Granthaalayah 5, no. 11 (2017): 70–85. https://doi.org/10.5281/zenodo.1068207.

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Non-availability and relatively high cost of obtaining the most effective commercially alcoholic fermentative <em>Saccharomyces cereviciae</em> strain is a major constrain in development and sustaining local industrial fermentation process. This study determined the alcoholic fermentative efficiency of <em>Saccharomyces cereviciae</em> strains isolated from palm wine in the production of burukutu. Palm wine was collected from Kachia, a sub-urban area of Kaduna, Kaduna State, Nigeria. Isolation was carried out using Sabouroud dextrose agar. Identification and characterization of <em>Saccharomyc

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2

Danmadami, Yabaya, Yahaya O, Abraham, Bobai M, and Orukotan A.A. "THE EFFICIENCY OF SACCAHROMYCES CEREVISIAE STRAIN ISOLATED FROM PALM WINE IN THE PRODUCTION OF BURUKUTU." International Journal of Research -GRANTHAALAYAH 5, no. 11 (2017): 70–85. http://dx.doi.org/10.29121/granthaalayah.v5.i11.2017.2330.

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Non-availability and relatively high cost of obtaining the most effective commercially alcoholic fermentative Saccharomyces cereviciae strain is a major constrain in development and sustaining local industrial fermentation process. This study determined the alcoholic fermentative efficiency of Saccharomyces cereviciae strains isolated from palm wine in the production of burukutu. Palm wine was collected from Kachia, a sub-urban area of Kaduna, Kaduna State, Nigeria. Isolation was carried out using Sabouroud dextrose agar. Identification and characterization of Saccharomyces cereviciae from pal

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3

Ogbe, K. U., I. A. Adikwu, P. M. Akombo, and E. Dasuma. "Utilization of spent millet from locally fermented drink (Burukutu) as experimental diets for Clarias gariepinus." Journal of Applied Sciences and Environmental Management 25, no. 9 (2021): 1699–705. http://dx.doi.org/10.4314/jasem.v25i9.23.

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Brewer’s waste is one of the promising carbohydrate and protein source by-products for fish diets. A 10-wk feeding trial experiment involving 10 different diets (10 diets for Spent millet, from locally fermented drink (Burukutu) with increasing levels of brewer’s waste (40% crude protein) was carried out to evaluate the use of spent millet, from Burukutu production in Clarias gariepinus diets in place of normal Corn. Growth performance was compared against a control diet formulated to have similar composition to a typical commercial diet. 10 experimental diets replaced successively 0%, 10%, 20

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4

C.T., Ogu, Umeh S.O., Anazodo, C.A., Ohuche J.C., and Agwuna L. "Characteristics of Saccharomyces Cerevisiae Isolated from an Indigenous Fermented Beverage (Burukutu) as Potential Brewer’s Yeast for Beer Production." International Journal of Research and Innovation in Applied Science X, no. III (2025): 661–70. https://doi.org/10.51584/ijrias.2025.10030048.

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Beer is one of the regular drinks produced and consumed in many countries including Nigeria. Its cost has become so high making it unaffordable to low income earners. One major reason for the high cost of beer is the cost of imported brewer’s yeast. The potential application of Saccharomyces cerevisiae isolated from burukutu (a Nigerian local fermented beverage drink) was investigated. The Sorghum variety used in this study was developed from Sk5192 variety obtained from the Institute of Agricultural Research Zaria, Nigeria. Burukutu sample was purchased from community market in Enugu State, N

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5

Gazuwa, Samuel Yusufu, Rita Agai, Yohanna Denkok, and Segun Olomu Afolabi. "Biochemical and microbiological analyses of Burukutu (native beer) and a brand of factory-based lager beer (STAR)." Research Journal of Food Science and Nutrition 6, no. 1 (2021): 1–7. http://dx.doi.org/10.31248/rjfsn2021.106.

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Consumption of Burukutu (native beer) among the people of the area of study is a norm. The techniques applied in its production are crude and non scientific. As a result, undesirable compounds, which may themselves be toxic, could be produced as components of the ‘brew’. Also, microbes present may be pathogenic. Ten samples were aseptically collected. A composite of 2 ml portions of each of nine (9) Burukutu samples was prepared for microbial count and identification. In the case of organic metabolites and alcohol content, individual samples were analysed. Spectrophotometry was applied to dete

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6

Uvere, P. O., and G. S. Orji. "Lipase Activities During Malting and Fermentation of Sorghum for Burukutu Production." Journal of the Institute of Brewing 108, no. 2 (2002): 256–60. http://dx.doi.org/10.1002/j.2050-0416.2002.tb00549.x.

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7

Umeh, S.O., I.O. Igwilo, U.C. Okafor, A.C Agbara, and F. N. Ezeh. "Yeast Strains from Burukutu and Fura, as an Alternative for Commercial Baker's Yeast." International Journal of Engineering Research & Science 8, no. 10 (2022): 18–23. https://doi.org/10.5281/zenodo.7265942.

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<strong>Abstract</strong><strong>—</strong> Baker’s yeast has been employed in the manufacturing of bread for at least 6,000 years ago. They are responsible for dough leavening and without them sugar in the dough will not be reduced and the substrate will be left unleavened. They have been identified by Scientists as Saccharomyces cerevisiae and are easily obtainable from fermenting fruits and beverages of high carbohydrate content. This work was carried out to determine the possibility of isolating baker’s yeast from two local drinks, Burukutu and Fura. The drinks were prepa

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8

Umeh, S. O., J. Okpalla, and J. N. C. Okafor. "Novel Sources of Saccharomyces Species as Leavening Agent in Bread Making." International Journal of Trend in Scientific Research and Development 3, no. 2 (2019): 827–32. https://doi.org/10.31142/ijtsrd21526.

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Mega biodiversity of Nigerian's flora and fauna which include microorganism could be conserved and served as alternative source for baker's yeast, the leavening agent in bread making. This study was conducted in attempt to exploit the potential of Saccharomyces cerevisiae strains isolated from two local beverages "burukutu" and "fura" and a tropical fruit shaddock as a leavening agent in bread making. The enrichment was carried out by fermenting the samples burukutu, fura and Shaddock juice in medium containing sterilized grape must at 30°C for 3 days followed b

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9

Tope, Adegbehingbe Kehinde, Adetuwo Olagunju Johnson, and Omodara Tolani Rachael. "Evaluation of Saccharomyces cerevisiae Improved Strains Potential in the Bioethanol Production from Bagasse." Biotechnology Journal International 27, no. 5 (2023): 16–28. http://dx.doi.org/10.9734/bji/2023/v27i5693.

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Plant biomass can be utilized to produce bioethanol, because they are abundantly available in nature. The cost of ethanol production from lignocellulosic materials is relatively high with low yield. But this can be solved by strain improvement processes. This study is aimed at evaluate bioethanol production potential of improved strains of Saccharomyces cerevisiae developed through random mutagenesis. Bagasse was hydrolysed with 1% NaOH and 1.0M H2SO4 respectively for five days. The hydrolysed bagasse was saccharified using Aspergillus niger isolated from soil samples. Saccharomyces cerevisiae

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10

Nwaiwu, Ogueri, Chiugo Claret Aduba, Victor Chukwunenye Igbokwe, Chizoba Evelyn Sam, and Michael Ukwuru Ukwuru. "Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues." Beverages 6, no. 3 (2020): 53. http://dx.doi.org/10.3390/beverages6030053.

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A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine and the local beers pito and brukutu. The bacteria genera, namely Bacillus, Escherichia, Lactobacillus, Staphylococcus, and Streptococcus, were detected in all nine beverages. On the contrary, this survey resulted in finding that the genera Saccharomyces, Aspergillus, Candida, and Penicillium were

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