Abstract

The organoleptic property of burukutu and pito was investigated.  The pH ranged between 3.9 and 5.3, alcoholic content 0.0 and 1.8%, dry matter 1.7 and 5.3, and crude protein 0.8 and 3.2%.  The Magnesium content of the samples range between 13 - 116 ppm, laboratory prepared burukutu was found to contain the highest calcium and the lowest was found in pito (unfermented).  The calcium content of the samples were between 0.19 and 1.58 ppm.  No iron was obtained in pito (unfermented), and pito and adoyo (unfermented).  The Microorganisms, isolated from burukutu and pito were Esherichia coli, Staphylococcus aureus, Bacillus subtillis, Streptococcus species, Rhizopus stolonifer, Aspergillus niger, Aspergillus flavus, Saccharomyce cerevisiae and Mucor species, Staphylococcus aureus, Bacillus subtillis and Proteus speicies were isolated from pito (unfermented), and pito and adoyo.

Key words: Burukutu, pito, organoleptic properties.