INTRODUCTION

Technology can be defined as the application of science or application of scientific

knowledge for practical purposes, particularly in industry, it can also be define as the collection
of techniques, skills, methods and processes used in the production of goods and services or in
the accomplishment of objectives, such as scientific investigation. This definitions of the term
technology above denote to all procedures or techniques, skills, scientific tools and
infrastructure required for manufacturing or creating important

activities. Technology has

directed the growth of productive as well as creative activities of the individuals in our country
Ghana since early history.

In recent time in our country Ghana, the indigenous technologies or the traditional
technologies continue to play major function in our economics life with modern high
technologies. Traditional technology is the simplest technology that has withstood the test of
time and has passed on with little or no modification. This type of technology is established by
the native citizens of a country and institutes an important part of its ethnic cultural heritage or
inheritance and also has also stemmed in goods and service to meet some of the basic needs of
the society in the rural communities where the majority of populations continue to animate.
Indigenous technology is a local technology technology that is unique to a given
culture or society. Indigenous technology contrasts with the international technology system
generated by universities, research institutions and private firms. It is the basis that support
local-level of decision making in agriculture, health care, food preparation, education, naturalresource management, and a host of other activities in rural communities. Indigenous
technology uses simple skills. Example of indigenous technologies in Ghana is Bissap
production, gari production, kenkey production, oil palm extraction, soup production such as
alata samina or amonkye and pito brewing etc.
1

Fermentation is a metabolic process in which an organism converts a carbohydrate,

such as starch or a sugar, into an alcohol or an acid or Fermentation is a metabolic process that
converts sugar to acids, gases or alcohol. An example is, yeast obtain most of their energies by
performing fermentation, which is converting sugar into alcohol. Bacteria perform
fermentation, converting carbohydrates into lactic acid, so this mainly occurs in yeast and
bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation.
Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a
growth medium, often with the goal of producing a specific chemical product.

Humans have used fermentation to produce food and beverages since the Neolithic age.
For example, fermentation is used for preservation in a process that produces lactic acid as
found in such sour foods as pickled cucumbers, kimchi and yogurt as well as for producing
alcoholic beverages such as wine and beer. Fermentation can even occur within the stomachs
of animals, such as humans.

Pito brewery
Pito is a local traditionally brewed alcoholic beverage in some parts of West Africa
including Ghana. It is produced mainly from the grains of Sorghum (Sorghum vulgare and
Sorghum bicolor) and other cereals such as millet, guinea corn, or maize. Sorghum is one of
the most important crops in Africa, Asia and Latin America. More than 35% of sorghum is
grown directly for human consumption. The rest is used primarily for animal feed, alcohol
production and industrial. Cereals are more widely utilized as food in African countries, than
in the developed world. In fact, cereals account for as much as 77 % of total caloric
consumption in African countries (Mitchell & Ingro, 1993). An abstract from (Blandino et al.,
2003) states that Cereal grains constitute a major source of dietary nutrients all over the world.

Pito is golden yellow to dark brown in colour with taste varying from slightly sweet to
very sour and contains sugars, lactic acid, amino acids, 2-3% alcohol, proteins and vitamins.
As described by, the process of production of burukutu involves washing or cleaning of the
grains, steeping, drying, malting, germination, mashing, wort extraction or filtration,
fermentation and maturation. The microorganisms associated with fermentation include
Saccharomyces cerevisiae, Saccharomyces chavelieria and Leuconostoc mesteroides. The
process of pito production is similar to burukutu production except that, in pito production, the
pH increases from about 4.2 to 6.2 within 24h of fermentation and it decreases further to 3.7
after 48h if different types of grains are used to brew it and no adjunct is added. Geotrichum
candidum and Lactobacillus species have been described to be responsible for souring pito.
Due to differences in wort extraction and fermentation processes, 4 types of pito
namely, Nandom, Dargati, Togo and Kokomba are consumed in Ghana. Their peculiar
differences and characteristics are described by (Sefa-Dedeh et al, 1999). Pito is popularly
consumed in the three northern regions and the Zongo communities (settlements of the
northerners in the southern sector of Ghana) of Ghana, parts of Nigeria, and other parts of West
Africa. Due to the simplicity of production, availability of raw plant materials and abject
poverty in these communities, pito brewing can provide an important source of income for
otherwise cash-poor households in rural areas. In Ghana, Pito is not found bottled or canned,
and, as a rule, is purchased directly from the household in which it is brewed. It is typically
served in a calabash outside the producer's home where benches are sometimes provided.
Studies by (Kolawole et al. 2007), looking at the nutritional composition and microbial analysis
of pito found out that they contained mineral elements such as calcium, magnesium and iron
that were essential for regulating and building

Steps of the pito brewery using Sorghum.

Cleaning
The Sorghum is firstly cleaned before it is used in pito brewer or for the production to
get rid tiny chaffs and all contaminations or dirt. The cleaning is done through winnowing,
handpicking, sieving and washing.

Winnowing
Winnowing (a method of separating mixtures) is normally done by allowing Sorghum
to fall from a maximum height into a container for the wind or air current to carry the chaffs
away. The damaged guinea corn, stones, insects and pieces of chaff from Sorghum, can be
removed by handpicking.

Winnowing of the sorghum.

Sieving
Sieving is a method of separating the chaff from the Sorghum. Here, the Sorghum is
poured into a locally made sieve, shaking it to and fro and moving your hands through the
cereal for separation to occur. As the hand move through the cereals, the chaffs passes through
the small holes into a container. After separating the grains from the unwanted materials, the
Sorghum is then wash by putting them in water and stirring with the hands or stick. Any insectdamaged cereals (Sorghum) will float on the surface of the water. These are then scooped off
by using a basket or sieve and discarded or can be given to livestock as a feed. The washed
grains or the cereals (Sorghum) are then put into large basins for steeping.

Sieving of the sorghum.

Steeping
The steeping or soaking of cereals or the Sorghum in water is to initiate germination of
the endosperm structure which will then progress at a rate producing malt of the desired quality.
Malting begins with the soaking of the barley in water for 2 days at 10-16 C in order to
increase the moisture content to around 45%. Periodically, the water is temporarily drained off
and aeration is provided, thus preventing anaerobic conditions that can cause grain embryo
damage. These grains then are aerated with moist cool air and turned mechanically every 812 h to aid respiration by the grain and to prevent the build-up of heat; otherwise the grain
embryo may become damaged.

Steeping of the sorghum.

Drying
After steeping, the sorghum grains are then spread out on a germination device (e.g.
green plantain leaves or a plastic sheet) to form a layer (2 to 3 cm in thickness) and the grains
are kept covered for 2-3 days at ambient temperature. The layer of grains is sometimes turned
over twice a day and the initial moisture level is maintained by spraying with water. These
layer of grains are aerated with moist cool air and turned mechanically every 8-12 h to aid
respiration by the grain and to prevent the build-up of heat; otherwise the grain embryo may
become damaged.

Drying of the sorghum.

Malting
Malting is the germination of cereals or grains (Sorghum) in moist air under controlled
conditions, the primary objective being to promote the development of hydrolytic enzymes,
which are not present in the ungerminated grain. The malting process essentially involves
steeping, germinating and limiting cereal seedling growth, once enzymes have been produced
for the degradation of starch and proteins in the cereal grain, but before the exhaustion of the
polysaccharide.

Malting of the sorghum.

Germination
Germination involves the outgrowth of the plumule and radicle of the seedling until
suitable enzymes (e.g. starch degrading enzymes and proteases) have been produced for the
malt.

Kilning
Kilning involves the drying of the green malt in a kiln or oven at a relatively high
temperature until the rootlets become friable or brittle. Kilning has the objective of stopping
embryo growth and enzyme activity, while minimizing enzyme denaturation, and the process
develops flavor and color (melanoidin compounds). In the African traditional sorghum beer
brewing process, the germinated sorghum grains are dried under the sun and are stored under
protection during the night to avoid rehydration. Generally, this drying step takes 2-3 days
depending on sunlight intensity.

Filtration /wort extraction/mashing

The next stage is mashing which is done to extract the solution, fermentable sugars,
amino acids, vitamins, etc., from malt.

10

Filtration /wort extraction/mashing of the sorghum.

Fermentation
The last stage is fermentation which is the important step by which yeast converts the
sugars in the wort into ethyl alcohol and the fermentation time ranges between 8-15 days at 1016 C. In Western breweries, the fermentation process is started by selected yeast strains
(S. cerevisae or S. carlsbergensis) and the fermentation time ranges between 8-15 days at 1016 C (Glover, 2001). In the case of African traditional sorghum beers, sorghum wort is
inoculated with a traditional leaven, and fermentation time varies between 10 and 24 h in
ambient temperature.

11

Cleaning: winnowing, handpicking, sieving and washing.

Sorghum

Steeping (48hr)

Water

Germination (4-5 days)

Drying (Kilning) (under sun)

Grinding / milling

Mix malt flour with water

Boiling

Cooling

Filtration /wort extraction/mashing

Fermentation (acidification 10-12hr)

Boiling

Cooling

Fermentation (acidification 12-24hr)

Pito brewing

12

Flow chart for pito brewery

Topics in Integrated Science related to the stages of Pito brewing.

Note: The units in the integrated science syllabus are listed under each stage of the Pito brewing
and their subtopics (content areas) listed in with them.
Production of the crops (maize grains, or Sorghum, or guinea corn or the millet).
Topics in integrated science that can be captured on Production of the crops in terms
of Agriculture aspect are: General principles of crop production (soil requirement, climate
condition, method of propagation, time of planting, average spacing of the crop, germinating
period, fertilizer application, cultural practices, weed control and harvesting), Farming system
(types of farming system), Nitrogen cycle (nitrogen fixation into the soil), Farm tools and their
uses for crop cultivation, dentition, feeding and digestion in mammals.
Topics in integrated science that can be captured on Production of the crops in terms
of Biology are: Soil and soil profile (types and the properties of soil: clayey soil, sandy soil,
and loamy soil), type of soil suitable (soil texture) for particular crop production, conserving
soil moisture, soil fertility and productivity, essential plant nutrients necessary for crop
production, and maintenance of soil fertility.
Cleaning of the cereals (winnowing, handpicking, sieving and washing.)
Topics in integrated science that can be captured on Cleaning of the cereals in terms
of Biology are: safety in the community (public health and sanitation, personal hygiene,
domestic hygiene). Water (sources of water, water as a universal solvent, properties of water,
hardness of water, purification of water, treatment of water for public consumption).
Materials used for pito brewery, (maize grains or Sorghum or guinea corn or the millet.)
The topic in integrated science that can be captured on the Materials used for pito
brewery in terms of Biology is: Reproductive growth in flowering plant (flowers, pollination,
13

fertilization in flowering plants, fruit and types of fruits, structure of seed and functions of their
part, fruit and seed dispersal).
Steeping: soaking of cereal (Sorghum) in water.
The topic in integrated science that can be captured on Steeping or soaking of cereal
(Sorghum) that is to be used for pito brewery in terms of Biology is: Transport-Osmosis,
diffusion, and plasmolysis (importance of transport system in living organism, Osmosis,
diffusion, and plasmolysis, transport in flowering plants, that is xylem and phloem tissues).
Topics in integrated science that can be captured on Steeping or soaking of cereal
(Sorghum) that is to be used for pito brewery in terms of Chemistry are: Calibration of
instrument in analytical Chemistry (steeping of pH electrode probe buffer solution of pH 4, 7,
and 9 to calibrate the probe.), Separation of mixtures (decantation), Solution
The topic in integrated science that can be captured on Steeping or soaking of cereal
(Sorghum) that is to be used for pito brewery in terms of Physics is: Force, Motion and pressure
(Viscosity, Laws of floatation and floating bodies, Upthrust force, surface tension, Archimedes
principles).
Germination
The topic in integrated science that can be captured on Germination of cereal
(Sorghum) that is to be used for pito brewery in terms of Biology is: Reproductive growth in
flowering plant (Seed germination, types of germination, and condition necessary for
germination, vegetative reproduction in plant).
Drying/ Kilning
Topics in integrated science that can be captured on Drying/ Kilning of cereal
(Sorghum) that is to be used for pito brewery in terms of Biology are: Diversity of matter
14

(change of state of matter: Evaporation, Transpiration), food preservation (drying food

substances under sun, solar energy).
Grinding/ milling
Topics in integrated science that can be captured on Grinding/ milling of cereals
(Sorghum) that is to be used for pito brewery in terms of both Chemistry and Physics are:
Diversity of matter which include Change of state of matter (physical and chemical change),
forms of energy and energy transformation (electrical energy

mechanical energy

sound

energy, laws of conservation of energy, efficiency of energy), extraction of oil and frictional
force.
Mixing the pito malt flour with water
The topic in integrated science that can be captured on mixing the pito malt flour with
water of the cereal being used (Sorghum) in terms of Chemistry is: Diversity of matter, and
this include: mixtures, types of mixtures, separation of mixtures (decantation, filtration,
evaporation, recrystallization, sublimation and separation funnel), and dissolution.
Boiling & Cooling
The topic in integrated science that can be captured on Boiling & Cooling of the malt
of cereal being used (Sorghum) in terms of Chemistry is: Diversity of matter, and this include:
(Change of state of matter, condensation, evaporation, chemical and physical change,
temperature.) Topics on physics include: Heat Energy (heat energy, chemical and physical
change, temperature and its units, thermometer, Sources of heat, Expansion in liquids, the mode
of heat transfer: conduction, convection and radiation)

15

Filtration / Wort extraction / Mashing

Topics in integrated science that can be captured on Filtration of the malt of cereal
being used (Sorghum) for the pito in terms of Chemistry are: (Chemistry and Physics) Diversity
of Matter (Separation of mixtures.)
Fermentation: (Chemistry) (biology) conversion of sugar into alcohol.
Conclusion
Pito brewing or production is one of the indigenous technology in our country Ghana
which involves variety of scientific concepts. Teachers should be able to capitalize on students
knowledge in the various indigenous processes that are applied in their daily routines when
teaching Integrated Science in the classroom since learning and for that matter the learning of
science is a process of building on existing knowledge of the student. Effective teaching and
learning can occur when the personal experiences and knowledge of students are motivated
using innovative ways of linking students prior knowledge with the new concept.

Pito

Sorghum crop

16

References.
Anamuah-Mensah, A. J., Asabre-Ameyaw, S., Dennish, B., Aiduenu, (2008). Science in
kenkey making. Midland press, Accra.
Blandinob, A., Al-Aseeria M. E., Pandiellaa, S. S., Canterob, D., Webba, C. (2002).
Cereal-based fermented foods and beverages, Food Research International 36
2003), p.527543.
Curriculum Research and Development Division (CCRD). (2010). Teaching syllabus for
integrated science. (Senior High School) Accra, Ghana
Ekundayo, J.A. (2007). The Production of Pito, a Nigerian Fermented Beverage
International. Journal of Food Science and Technology, vol. 4, no. 3, p. 217255.
Glover, R. L. K. (2007). Diversity within Yeast Involved In Spontaneous Fermentation of Pito,
Department of Theoretical and Applied Biology, KNUST. Ret 15/04/2016.
Kolawole, O. M., Kayode, R. M. O., & Akinduyo, B. (2007). Proximate and

microbial

analyses of burukutu and pito produced in Ilorin, Nigeria. African Journal of

Biotechnology Vol. (5), pp. 587-590, Ret 5 Apil, 2016.
Sefa-Dedeh, S., Sanni, A.I., Tetteh, G., & Sakyi-Dowson, E. (1999). Yeasts in the
traditional brewing of pito in Ghana. World Journal of Microbiology &
Biotechnology, 15, 593-597.

17