Pito (beer)

Pito is by the fermentation of millet , maize or sorghum obtained, yellow to brownish-colored beer . It is made in northern Ghana , parts of Nigeria and other parts of West Africa . Pito makers are usually private households.

As a rule, pito is shared outside the house and benches are provided. Pito is served warm or cold to guests in a calabash . Pito draws its heat from the fermentation process. For homes in rural areas, brewing and selling pito can be an important source of income. Pito is generally bought in the private household in which it is brewed. Buyers don't usually buy Pito in bottles or cans, but in a calabash.

Four different types of pito are consumed in Ghana, namely nandom, dargati, togo and kokomba. These can be distinguished by the type of spice extraction and fermentation.

Manufacturing

The production of pito involves washing the grains, soaking them and sprouting them, malting , drying, grinding, spice extraction and fermentation.

Individual evidence

↑ TO Adazabra, A. Ntiforo and SA Bamford: Analysis of essential elements in Pito-a cereal food drink and its brands by the single comparator method of neutron activation analysis . In: Food science & nutrition , 2 (3), 2014, pp. 230–235
^ ^A ^b J. P. Dufour, K. Verstrepen, G. Derdelinckx, T. Boekhout and V. Robert: Yeasts in Food — Beneficial and Detrimental Aspects . 2003
↑ ^a ^b G. O. Duodu, EO Amartey, AB Asumadu-Sakyi, CA Adjei, FK Quashie, I. Nsiah-Akoto and G. Ayanu: Mineral profile of pito from Accra, Tamale, Bolgatanga and Wa in Ghana . In: Food and Public Health , 2 (1), 2012, pp. 1–5
↑ S. Sefa-Dedeh, AI Sanni, G. and E. Tetteh Sakyi-Dawson: Yeasts in the traditional brewing of pito in Ghana . In: World Journal of Microbiology and Biotechnology , 15 (5), 1999, pp. 593-597.

[1] TO Adazabra, A. Ntiforo and SA Bamford: Analysis of essential elements in Pito-a cereal food drink and its brands by the single comparator method of neutron activation analysis . In: Food science & nutrition , 2 (3), 2014, pp. 230–235

[Dufour-2] A ^b J. P. Dufour, K. Verstrepen, G. Derdelinckx, T. Boekhout and V. Robert: Yeasts in Food — Beneficial and Detrimental Aspects . 2003

[Duodu-3] G. O. Duodu, EO Amartey, AB Asumadu-Sakyi, CA Adjei, FK Quashie, I. Nsiah-Akoto and G. Ayanu: Mineral profile of pito from Accra, Tamale, Bolgatanga and Wa in Ghana . In: Food and Public Health , 2 (1), 2012, pp. 1–5

[4] S. Sefa-Dedeh, AI Sanni, G. and E. Tetteh Sakyi-Dawson: Yeasts in the traditional brewing of pito in Ghana . In: World Journal of Microbiology and Biotechnology , 15 (5), 1999, pp. 593-597.