Burukutu
| Burukutu | |
|---|---|
 | |
| Kayan haɗi | gero |
Burukutu abin sha ne na barasa, wanda aka yi shi daga hatsin masarar Guinea (Sorghum bicolor) da gero (Pennisetum glaucum).[1] Ana yawan samar da barasa a ƙasashen Afirka masu zafi kamar Najeriya, Togo, Kenya, Habasha da Burundi a matsayin ɗaya daga cikin manyan abubuwan sha na gargajiya da na gida. Ana amfani da ita a Arewacin Guinea savanna yankin Najeriya, Ghana, Togo, da Jamhuriyar Benin.[2]
Samarwa
[gyara sashe | gyara masomin]Samar da Burukutu yana da matakai da yawa dangane da ƙasar Afirka musamman ko yankunan ƙabilu, amma an san matakai biyar na asali sun yi daidai. (Daniyel, 2022). Matakan asali guda biyar sun haɗa da: steeping, malting, mashing, fermentation, da maturation. [3] Ana fara samar da ƙwayar cuta ta hanyar cizon sauro, wanda ya haɗa da canza masarar Gine ko hatsin gero zuwa malt kuma wannan yana faruwa a kan bene na malting. [4] Ana yin wannan tsari ne ta hanyar tsalle-tsalle, wanda ya haɗa da jiƙa da hatsi a cikin ruwa na akalla kwanaki uku don ba da damar hatsin ya sha danshi kuma ya fara toho. Lokacin da hatsin ya sami isasshen danshi, sai a tura shi zuwa filin ciyawa, inda ake jujjuya shi akai-akai har tsawon kwanaki biyar yayin da yake bushe da iska. Ana biye da wannan hanya ta niƙawa inda ake niƙa hatsin da aka fi sani da " Bill ɗin hatsi " (malted grain) da ruwa da aka sani da "giya" da kuma ɗumamawa da cakudawa. Wannan tsari yana ba da damar enzymes a cikin lissafin hatsi don lalata sitaci a cikin hatsi zuwa sukari (maltose) don samar da wort. [5] Ana ba da izinin samfurin don yin taki ta amfani da nau'in naman gwari na sukari na yisti kuma yana ba da izinin balaga na kwanaki 2 ko 48. [6]
A Najeriya musamman a jihar Kebbi, ana amfani da masara ta Guinea maimakon gero ko dawa a wasu wurare saboda daɗin ɗanɗano da kauri. Malting yana ci gaba kuma an kasa masara. An haɗa masarar ƙasa da ruwa kuma an haɗa maganin. Ana barin maganin don yin taki na kwana ɗaya ko biyu dangane da yadda ake la'akari da kaddarorin organoleptic da tsarin fermentation. Ana dafa masarar da aka haɗe a zuba a cikin wani kwano idan ta huce. Za'a iya ƙara haɗe-haɗe kamar Garri amma ana ƙara wani ɓangare na wani nau'in masarar ƙasa da ake kira greul don gabatar da nau'in daji daga masara maras kyau da ba da ɗanɗano. Ganye da dafaffen masarar da aka dafa ana haɗa su wuri ɗaya a sake tafasawa. Ana sanyaya Burukutu, washegari kuma a ba abokan ciniki. Gabaɗaya, aikin samar da Burukutu yana ɗaukar kwanaki 7 don haka masu sana'a na gida suna da tsarin batch fermentation don ci gaba da haɓakar masu amfani da su a Arewa (Daniel, 2022).
Duba kuma
[gyara sashe | gyara masomin]- Umqombothi, Chibuku da Munkoyo ko ' Ibwatu ' a Zambiya.
Manazarta
[gyara sashe | gyara masomin]- ↑ Thomas-Emeagwali, Gloria (1992). The historical development of science and technology in Nigeria. Edwin Mellen Press. ISBN 9780773492141. Retrieved June 30, 2015.
- ↑ Solieri, Laura; Giudici, Paolo (29 August 2009). Vinegars of the World. Springer. ISBN 9788847008663. Retrieved June 30, 2015.
- ↑ "Fermentation of Sorghum Using Yeast (Saccharomyces cerevisiae) As a Starter Culture for Burukutu Production". archive.org. Retrieved June 30, 2015.
- ↑ "Journal of Institute of Brewing". books.google.co.uk. 2002. Retrieved June 30, 2015.
- ↑ "Chemoreception abstract". books.google.co.uk. 1988.
- ↑ Maisamari, Auta (2003). "Southern Kaduna:a people misunderstood". books.google.co.uk.