Title : Enhancing the production of millet based fermented diary beverage: Brukina
Abstract:
“Brukina” is a locally produced beverage from millet and fermented milk. In Ghana, it is considered as a complete meal due to its high energy and nutritional content. However, the traditional production technique for brukina production rather increases the risk of microbial contamination by Enterobacter. Spontaneous fermentation of milk increases the occurrence of Geobacillus and Anoxybacillus which makes it unwholesome for consumption. Current studies have proposed a standard manual for brukina production with emphasis on milk fermentation using pure strains of Lactic Acid Bacteria (LAB). The starter culture, Lactobacillus bulgaricus and Streptococcus thermophilus are inoculated into a pasteurized fresh milk and then fermented at an optimum temperature of 43oC for effective metabolic activity of the inoculates. After which the agglomerated and steamed millet is added. The adoption of starter culture and Good Manufacturing Practices (GMPs) are critical to reduce microbial contamination and extend the shelf-life of brukina.
Keywords: Millet, brukina, milk, Lactobacillus, Streptococcus, GMPs
