Proximate Analysis and Amino Acid Profile of a Traditional Alcoholic Beverage (Burukutu) Produced within Jos Metropolis, Plateau State, Nigeria

Abstract

This study set out to assess the nutritional (amino acids and proximate) composition of burukutu, a locally prepared alcoholic drink from 4 selected areas of Jos metropolis in Plateau State, Nigeria. Burukutu samples were collected from Kugiya, Tundunwada, and Hwolshe and Angwan Rukuba in Jos, Plateau State. Samples were subjected to proximate analysis to investigate the following: ash, moisture, content, crude fat, crude fibre, crude protein and total carbohydrate. Amino acids profile of each sample was also examined. The chemical composition of the burukutu samples exhibited varying levels of: Ash (0.05-0.60%), Crude fibre (1.10-2.50%), Crude fat (0.50-0.70%), Crude protein (1.34-1.99%), Moisture (4.50-5.00%), and Total carbohydrate (89.36-92.50%). Leucine (5.86-7.21 g/100g protein), alanine (4.55-5.61 g/100g protein), proline (4.26-5.89 g/100g protein) and aspartic acid (6.02-7.79 g/100g protein) alongside glutamic acid (2.01-18.24 g/100g protein) were the amino acids that appear in some substantial concentration of all the amino acids that were present in all the 4 burukutu samples. In conclusion, all the burukutu samples are low in fibre, fat and protein, but they are rich source of carbohydrate. Also, from this study it could be said that the burukutu is a rich source of the following amino acids: glutamic acid, leucine, alanine, proline, and aspartic acid..