Is Brukina a Probiotic? Unpacking the Science of a Traditional Fermented Drink

December 23, 2025 •

4 min read

Multiple studies have confirmed the probiotic nature of brukina, a popular Ghanaian fermented beverage made from milk and millet. Its creation relies on a natural fermentation process that introduces beneficial microorganisms, essential for promoting gut health and providing several nutritional advantages.

Quick Summary

Yes, brukina is a probiotic beverage due to the lactic acid fermentation of milk. This traditional drink, made with millet and fermented milk, offers nutritional and health benefits, including gut microbiome support.

Key Points

Fermentation is Key: Brukina's probiotic nature comes from the lactic acid fermentation of milk, which introduces beneficial bacteria.
Millet Adds Prebiotics: The grain base, millet, contains dietary fiber that functions as a prebiotic, nourishing the beneficial probiotic bacteria in the gut.
Nutrient-Dense Beverage: The combination of milk and millet makes brukina a rich source of proteins, carbohydrates, vitamins, and minerals.
Supports Digestion and Immunity: The probiotic content promotes a healthy gut microbiome, which is vital for digestion and a strong immune system.
Production Methods Matter: The safety and consistency of brukina vary significantly depending on whether it is produced via traditional artisanal methods or optimized commercial processes.
Functional Food Potential: With its confirmed probiotic properties, brukina has potential as a functional food, offering significant health benefits when produced hygienically.

The Fermentation Process That Makes Brukina a Probiotic

Brukina, also known as dèguè in neighboring Burkina Faso, is a creamy, nutritious drink with origins in West Africa. The key to its probiotic status lies in its preparation, which involves a two-stage fermentation process. First, millet grains are soaked, milled, and fermented. Second, cow's milk is fermented, either spontaneously or with a starter culture, and then combined with the millet mixture. This fermentation is carried out primarily by lactic acid bacteria (LAB), a group of microorganisms known for their health benefits.

The bacteria identified in brukina samples often include genera such as Lactobacillus and Streptococcus, which contribute to its characteristic tangy flavor and therapeutic properties. These beneficial bacteria can help improve gut microbiota balance, aid digestion, and boost the immune system.

Ingredients and Their Role in Probiotic Quality

The symbiotic relationship between the fermented milk and the millet is what makes brukina such a potent health food. The primary ingredients include:

Millet: This gluten-free grain is a rich source of carbohydrates, protein, fiber, and important minerals like magnesium, manganese, and potassium. Its high fiber content, particularly insoluble fiber, acts as a prebiotic. This means it provides food for the probiotic bacteria, helping them thrive in the gut and enhancing their beneficial effects.
Milk: Traditionally, fresh cow's milk is used, though powdered milk is also common. The milk provides the substrate for lactic acid fermentation, as well as essential proteins, fats, and calcium.
Sugar: Added for sweetness, it also serves as a fuel source for the fermenting bacteria.

Health Benefits of Consuming Brukina

Beyond its probiotic content, brukina offers numerous health benefits. The combination of millet and milk makes it a nutrient-dense beverage considered a complete meal by many. Key benefits include:

Improved Digestion: The probiotic cultures promote a healthy balance of gut flora, which can alleviate symptoms like bloating and aid in nutrient absorption.
Blood Sugar Management: Millet's low glycemic index and fiber content can help regulate blood sugar levels, making brukina a suitable option for individuals with diabetes.
Heart Health Support: The presence of magnesium in millet contributes to better cardiovascular health.
Immune System Boost: A healthy gut microbiome is closely linked to a robust immune system. The probiotics in brukina help strengthen the body's natural defenses.
Antioxidant Properties: Millet and the fermentation process both contribute to the beverage's antioxidant capacity, helping to protect cells from damage.

Challenges and Risks of Artisanal Production

While traditional brukina is a healthful beverage, artisanal production methods can pose risks to consumer safety. Unhygienic conditions during fermentation can lead to contamination by harmful bacteria, such as E. coli or Staphylococcus aureus. This is why studies have focused on optimizing production to ensure a safe product. The following table highlights the differences between artisanal and optimized commercial production.


Feature	Artisanal Production	Commercial (Optimized) Production
Hygienic Conditions	Variable; often poor due to lack of resources and training.	Strict adherence to hygienic practices and Standard Operating Procedures (SOPs).
Control over Fermentation	Uncontrolled or spontaneous fermentation, leading to variable microbial content.	Controlled fermentation using known, beneficial starter cultures (e.g., Lactobacillus bulgaricus).
Microbial Safety	High risk of contamination from environmental pathogens.	Significantly lower risk, with testing ensuring products are within safe microbiological limits.
Nutritional Consistency	Proximate composition (fat, protein, fiber) can vary widely between batches.	More consistent nutritional profile due to standardized ingredients and processes.
Shelf-Life	Limited shelf-life due to uncontrolled fermentation and packaging.	Extended shelf-life due to better preservation techniques, such as proper refrigeration.

The Future of Brukina as a Functional Food

With increasing global interest in functional foods, brukina holds significant potential. Research continues to explore ways to improve the safety and probiotic profile of this traditional drink. Substituting ingredients like soymilk for cow's milk also allows for the creation of plant-based variations, widening its appeal to a broader consumer base. For those interested in the microbiological evaluation of brukina, more detailed information can be found in a study from the Allied Academies. By combining traditional recipes with modern, hygienic production methods, brukina can evolve from a regional snack into a globally recognized functional food.

Conclusion

In summary, brukina is a genuinely probiotic food due to its reliance on lactic acid fermentation. This process, combined with its nutritious millet base, endows the beverage with a range of health benefits, particularly for gut health and digestion. However, the quality and safety of brukina depend heavily on its production method. While artisanal versions carry a higher risk of contamination, commercially optimized production ensures a safe, consistent, and beneficial probiotic product.

Frequently Asked Questions

Brukina, also known as dèguè or thiakry, is a traditional West African fermented beverage made from a creamy blend of millet and milk.

It is considered a probiotic because its production involves a fermentation process where lactic acid bacteria and other beneficial microorganisms grow in the milk and millet mixture.

Research indicates that brukina often contains lactic acid bacteria, including species of Lactobacillus and Streptococcus, which are crucial for its probiotic effects.

Artisanal brukina can carry a risk of microbial contamination due to unhygienic production practices. Studies have identified the need for process optimization to ensure product safety.

Besides being a probiotic, consuming brukina can aid digestion, support gut health, provide essential nutrients, and help regulate blood sugar due to its millet content.

While traditional brukina is dairy-based, some producers offer plant-based versions, such as with soymilk, which may be suitable for individuals with lactose intolerance.

Commercially produced brukina often follows optimized, hygienic protocols and uses specific starter cultures to ensure consistent probiotic content and safety, unlike the variable outcomes of traditional home fermentation.