BURKINA BEVERAGE (A FERMENTED MILK PRODUCT)

Supervisor: Kim Moens

Lecturer: Prof. ir. Koen Dewettink

Milk and Diary Technology Presentation

By:

Bobby Antan Caiquo & Michael A. Mensah

IntroductionBackground• Fermented food products: higher nutritional content, better

shelf-life quality, less anti-nutritive factors, reduced risk of food borne diseases, promoting effect of probiotics.

• Burkina is a novel fermented milk product that has surfaced as a popular beverage produced in Ghana.

• Believed to have originated from Burkina Faso.

• Sometimes referred to as “deger” or “nunu de fura “in some parts of West Africa.

Introduction

• Burkina emerged from two already existing products; 'nunu' (a spontaneoulsy fermented milk) and 'fura' (a millet-based spontaneously fermented dumpling) mashed together with the addition of sugar and other ingredients to obtain this unique beverage.

Main Ingredients

MILLET + =

MILK BURKINA

FLOW CHART FOR BURKINA PRODUCTION

Raw milk Millet

Washing

Soaking over night

Milling

Sieve/Roll into balls

Steam cooking

Cooling

Mixing

Fermentation

Pasteurization (63oC for 30min

Cooling

Sugar/Salt

Packaging

Storage

Transport & Distribution

CHARACTERISTICS OF PRODUCT• Burkina tends to have a relatively short shelf-life of about two

weeks under refrigeration storage.

• However, the fermentation and pasteurization process makes it generally microbiologically safe.

• Burkina production results in a stable and viscous final product.

• One gets a mouth feel of thick smooth (yoghurt-like) texture with small lumps and some grainy feel of millet in it.

• The naturally present microbes breakdown proteins into peptides and amino acids, creates structure, production of acetaldehyde.

CHARACTERISTICS OF PRODUCT

• Due to the fermentation of millet and milk, this beverage has a rather sour taste (pH is around 4.6).

• It also has a whitish cream colour with some black spots as shown in the picture above.

• Burkina has a network of aggregated casein particles (casein micelles) held together in chains. It also has a suspension of tiny particles of millet.

NUTRITIONAL BENEFITS OF PRODUCT

• Burkina is a very nutritious beverage, consisting of proteins, essential vitamins (Vitamin A, B6, B12, D, riboflavin, pantothenic acid, niacin, thiamine, folate), dietary fiber, carbohydrates, fat, as well as minerals (calcium, magnesium, manganese, potassium, iron, phosphorus, zinc and copper )

• Some studies have even proven the probiotic

potential (due to the fermentation process) of Burkina.

Thank you