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Assessment of the quality of locally made burukutu and kunu (Sorghum based alcoholic and non - alcoholic) beverage in Anyigba, Kogi State, Nigeria

Author Affiliations

  • 1Department of Chemistry, Kogi State University, Anyigba, Kogi State, Nigeria
  • 2Department of Chemistry, Kogi State University, Anyigba, Kogi State, Nigeria
  • 3Department of Chemistry, Kogi State University, Anyigba, Kogi State, Nigeria

Int. Res. J. Environment Sci., Volume 6, Issue (6), Pages 1-7, June,22 (2017)


The research is designed to examine the quality of locally made burukutu and kunu in a university town of Anyigba, Kogi State. Anyigba, a university town was chosen for this study. A total of eight samples (4 each of burukutu and kunu) were collected. The samples were collected randomly from different vendors or sellers at different locations and the samples were analyzed according to the procedure of AOAC. Results revealed that the concentration of Fe was the highest of all the metals determined. The difference in mean concentration of Fe in burukutu and in kunu is statistically significant (p>0.05). Average concentration of Na, Mg, K and Ca in burukutu was 1.30±0.00, 5.8±2.2, 0.52±0.00 and 5.3±2.6 (mg/kg) respectively. Corresponding values of Na, Mg, K and Ca in kunu are 0.31±0.00, 5.3±2.6, 0.02±0.00 and 3.0±2.2 (mg/kg) respectively. The order of concentration of metals in burukutu was Fe>Mg>Ca>Zn>Na>Cu>K. The corresponding trend in kunu was Mg>Fe>Zn>Na>Cu>K. Lead and cadmium were not detected in this study. The mean value of heavy metals in seasoning and spices in this study was also compared with mean values from previous work and regulatory standard limits. The proximate composition of burkutu and kunu analysis shows that the pH was slightly acidic and both contained good percentage carbohydrate content. Burukutu and kunu are nutritious, body building and energy beverages. Current quality does not pose threat to human health.


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