FUW Trends in Science & Technology Journal, www.ftstjournal.com e-ISSN: 24085162; p-ISSN: 20485170; April, 2017: Vol. 2 No. 1B pp 433 – 438 433 PHYSICOCHEMICAL AND MICROBIAL ANALYSIS OF LOCALLY FERMENTED DRINKS (BURUKUTU AND PITO) FROM CEREALS IN NORTH CENTRAL NIGERIA Ishaq S. Eneji*, Andrew A. Asan and Adams U. Itodo Department of Chemistry, Federal University of Agriculture, PMB 2373 Makurdi, Nigeria *Corresponding author: ishaqeneji@gmail.com Received: January 10, 2017 Accepted: March 29, 2017 Abstract: Locally fermented drinks (Burukutu and Pito) were collected from seven states of North Central, Nigeria and were analyzed for physicochemical and trace metals. The trace metals were analyzed using Atomic Adsorption Spectrophotometric techniques. Its temperature, pH, titratable acidity, specific gravity and alcohol content were 25.3±1.9 – 31.0±1.2 o C, 3.90±0.3 – 4.40±1.2, 0.062±0.04 – 0.117±0.07, 0.718±0.00 and 5.71±0.01, respectively for Burukutu. Suspected microbes for burukutu include: streptococcus species, staphylococcus species and entrobacter species, while for fungi include: saccharomyce species, aspergillus species, penicillium species, sporontrichum species, rhizopus species, mucor species, blastomyces species, mould species, paracoccidioicides species and Coccidioidesimmitis. The result for physicochemical parameters for pito include: 28.3±1.1 – 31.0±3.5 0 C, 4.60±0.8 –5.30±0.4, 0.102±0.12 – 0.147±0.04, 0.718±0.0 and 5.71±0.00, respectively. In addition to the suspected bacteria in Burukutu, others found in pito include klebsiella species, micrococcus species and salmonella specie. The mean metal concentrations (mg/L) for burukutu include Cd (0.015± 0.035 –0.024 ± 0.02), Cr (0.36 ± 0.02 – 2.16 ± 0.4), Pb (1.20±0.6 – 1.93±0.2), Zn (0.23±0.02 – 0.54 ± 0.5), Fe (2.81 ± 1.2 – 8.12 ± 0.8) and Ni (0.000 ± 0.0 – 0.94 ± 2.1). Trace metal content for pito was also reported. Most of the heavy metals concentration in burukutu and pito were higher than the maximum permissible limit set by the WHO, for drinking water. There was also a significant difference (p<0.05) of metals analysed for burukutu and pito. The daily consumption of these local drinks have been associated with risk of some form of cancer, heart disease, stroke and some other chronic ailments. Keywords: AAS, Burukutu, microbial culture, physicochemical, Pito, trace metals Introduction Cereals are widely utilized as food in African countries which account for 77% of total calorie consumption in African countries (Kolawole et al., 2007). A majority a traditional cereal-based food consumed in Africa and mainly processed by natural fermentation. Fermented cereals are important as dietary staples for adults in Africa. Major cereals grown in Africa, include sorghum, rice, maize and millet. Sorghum is one of the cereals cultivated in the tropical region of Africa and is about the largest cultivated crop in the northern Guinea savanna areas of Nigeria (Kolawole et al., 2007). It constitutes a major source of energy and it serves as a staple food of many of the world’s poorest and least privilege people (Michodjèhoun-Mestres et al., 2005). According to Abdelmoneon et al. (2005), Sorghum products have poor nutritional value due to their deficiency in lysine, threonine and tryptophan and presence of anti-nutritional factors such as tannins and phytatates. These factors interact with proteins, vitamins and minerals, thus restricting their bio-availability. The above factors contribute to anemia and other nutritional diseases in developing countries where the consumption of Sorghum products is high (Abdelmoneon et al., 2005). However, various 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 (Achi, 2005). General burukutu and pito is very rich in levels of thianin, riboflavin, niacin and lysine; with important sources of dietary proteins, carbohydrates, the B-complex vitamin, vitamin E, iron, trace metal and fibres. Several works had been carried out on the effect of fermentation on nutritional improvement of sorghum drinks such as burukutu and pito; there was a significant decrease in starch while there was a significant increase in ascorbic acid, reducing sugars and free amino acid (Gaffa et al., 2011).Burukutu and pito contains all the essential amino acid in required proportion except cyteine and tryptophan which are completely destroyed by heat during boiling (Odetokun, 2006). These local drinks were cheap and affordable; therefore it is consumed as food in African countries, than in the developed world. The major problems associated with the processing of traditional drinks such as burukutu and pito, the use of untreated water supplied by hawkers and such water could be a potential vehicle for the spread and contamination of the brew with pathogen micro-organism. The processing areas are filthy and in some cases are located near toilet. Utensils, cups and other measuring devices such as calabash are not properly washed after use or before serving customers. Food poisoning outbreaks are often recognized by the sudden onset of illness within a short period of time among many individuals who have consumed contaminated fermented drinks (burukutu and pito). The role of aluminium boilers or cooking pots as well as “off gases” from burning of wood and fuel are other sources for metal loading. The purpose of this study is to determine the physicochemical parameters, microbial screening and levels of selected metals (Cd, Cr, Pb, Zn, Fe and Ni) in burukutu and pito from seven States obtained from selected local government areas to determine their physicochemical parameters and carry out microbial culture of the two locally fermented brews (burukutu and pito), with the aim of establishing baseline data for consumers, stakeholders, existing legislation and the government. Materials and Methods Sample collection Locally made alcohol (Burukutu and Pito) was bought from seven States, North central of Nigeria. Nyanya Abuja; Lafia, Nasarawa State; Tudunwada, Jos-Plateau State; Ankpa, Kogi State; North Bank- Makurdi- Benue State; Suleja-Niger State; OkeOyi Ilorin- East, Kwara State, between the month of September and October, 2015. Six samples of Burukutu and pito was obtained from each of the state. All the 42 samples were collected, put separately in acid cleaned high density 1litre polyethylene sampling bottle, according to strict sampling protocols described by American Public Health Supported by