Nutrient Content and Organoleptic Qualities of “Brukina” Prepared with Corn Agglomerates and “Brukina” Prepared with Millet Agglomerates

Abstract

Background: Brukina is a traditional fermented milk beverage in Ghana that is frequently drunk for its flavour and alleged nutritional advantages. There is, however, little scientific research comparing the nutritional value of various cereal preparations. Fermented milk with millet agglomerates, locally referred to as “Brukina” or “Burkina,” is a minimally processed beverage often consumed by most Ghanaians as a snack. It has a high nutritional value, consisting of proteins, essential vitamins, dietary fibre, carbohydrates, fats, and minerals. Aim: Fermented milk with cereal agglomerates, locally known as 'Brukina', is a widely consumed beverage in Ghana. This study aimed to develop, evaluate and compare the nutrient content and organoleptic qualities of 'Brukina’ made with millet agglomerates and that made from corn agglomerates. Methodology: Proximate analysis was determined using standard AOAC methods, whereas mineral nutrient content was determined using Flame Atomic Absorption Spectroscopy (FAAS). The fatty acid content was determined using Gas Chromatography-Mass Spectrometry (GC-MS), while the pH was measured using a pH meter. A consumer sensory test was performed using a 9-point hedonic scale to assess consumer likability. The products were relatively rich in carbohydrates (38.34% - 57.79%) but recorded relatively low ash content (0.53% - 0.88%) and low protein content (2.06% - 3.46%). Moisture content ranged between 23.42% and 34.55%. ‘Brukina’ from corn (BPC) recorded the highest crude fat content of 14.14%, while the lowest crude fat content was recorded by ‘Brukina’ from millet (BPM) (3.39%). Results: The crude fibre results also ranged between 5.06% and 11.19%, with Street-Sold ‘Brukina’ (SSB) recording the highest and BPC recording the lowest. Concentrations of magnesium (19.94 - 23.12 mg/100g) and potassium (15.02 - 16.5 mg/100g) were higher compared to iron and calcium concentrations of 0.56 - 6.42 mg/100g and 1.64 - 2.00 mg/100g, respectively. The concentration of sodium ranged from 7.23 to 7.55 mg/100g. The samples had pH values ranging from 3.6 to 4.47. BPC was found to be more acidic compared to SSB and BPM. All the ‘Brukina’ samples contained both saturated and unsaturated fatty acids. Conclusion: The consumer acceptability test, using a 9-point hedonic scale, recorded values between 7.06 and 8.16. The results from this study showed that ‘Brukina’ made with corn agglomerates also had high acceptability and could be exploited for income generation. The study also revealed that the “Brukina” samples were rich in nutrients and could serve as a significant source of energy for consumers.