The production of pito, a Nigerian fermented beverage

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Abstract
Summary. The traditional method for preparing pito, a Nigerian fermented beverage, from maize, sorghum or a mixture of both, is described. Pito was prepared from maize in the laboratory and microbiological aspects of the process investigated. the conversion of starch to sugars during steeping and malting appears to be due partly to enzymes in the grain and partly to moulds (Penicillium spp., Rhizopus oryzae and Aspergillus sp.) present on the surface of the grain. the first stage of fermentation of the extract from the malted grain, souring, is dependent upon micro‐organisms from the atmosphere and a second stage, after boiling to concentrate, on the addition of a ‘starter’ from a previous brew. Candida sp., Geotrichum candidum and Lacto‐bacillus sp. appear to be important in both stages, and result in the production of lactic acid and about 3% alcohol. the production of alcohol and organic acids by inoculation of sterile extracts of malted grain by pure cultures of the above organisms was demonstrated.