Description

Burukutu is a traditional West African fermented alcoholic beverage produced primarily from sorghum and consumed socially and ceremonially.

Fermentation process

  • Sorghum grains malted, dried, and milled
  • Mash cooked and cooled
  • Spontaneous fermentation for 1–3 days
  • Beverage consumed fresh with variable alcohol content

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Pediococcus spp.
  • Yeasts: Saccharomyces cerevisiae

Functional relevance

  • Provides fermentative metabolites and energy
  • Cultural and economic importance
  • Fermentation improves flavor and digestibility

References

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