Production and Sensory Evaluation of Pito, Burukutu, Kunuzaki as Beverage Drinks

Abstract

This study examined the use of guinea corn and millet locally for producing Pito, Burukutu and Kunuzaki as contemporary beverage drinks in the modern day Nigeria where foreign beverages dominate the food and beverage” Many of the foreign beverages are highly flavoured with heavy contents of additives and artificial colorings. Thus raising many questions on their health implications and a constant worry to National Agency for Food and Drug Administration and Control (NA FDA C) organization In Nigeria. The raw materials were processed adopting the local methods of preparation and were served to 20 panelists for sensory evaluations. The evaluations were based on ranking 1-10 for odour, colour, taste aroma and overall acceptability. The results of the rating indicated the following: Kunu Zaki, on odour 5.5, colour 6.0, taste 5.4, aroma 6.6. Burukutu on odour 4.3, colour 3.9, taste 3.7, aroma 4.4. Pito, odour 4.5, colour 6.0, taste 4.3, aroma 2.7. The ratings and scores showed that Kuruzaki was most favoured by the panelists followed by Pito and Burukutu was the last favoured in terms of odour colour, taste and aroma.

Keywords: Production, sensory Evolution, Pito, Burukutu and kunuzaki.