PRODUCTION OF BANANA WINE USING PALM WINE YEASTS AND BAKER’S YEASTS

ABSTRACT

Wines were produced from banana fruits using Baker’s yeasts and Palm wine yeasts. After extraction, banana fruit juice was found to contain low sugar content 9.2%, addition of 68g of sugar was added to beef up the yeast activity up to 22.36%. Acidic pH 6.5 and titratable acidity of 0.18%. Both baker’s yeasts and palm wine yeasts were used to ferment the banana must with production of alcohol. The alcohol content of palm wine yeast increased from 1.02% on the first day to 13.83% v/v on the 9th day, while that of the beakers yeast increased from 0.82% to 11.90% v/v. Changes were observed in the physiochemical of the wines in which sugar content decreased from 22.36%  0.18 to 2.27%  0.18 pH decreased from 6.8 to 3.8. Specific gravity was also decreased from 1.110g/cm3 to 1.01g/cm3 TTA increased with fermentation time from 0.23%  0.18 to 1.43%  0.02. Mean sensory score of the wine show acceptability level of 6.3 (Palmwine yeasts) and 6.2 (Bakers yeasts) at the 9 - point Hedonic scale. This was compared well with the 7.0 score of the commercial wine (pure heaven). Statistical analysis of tested parameters at 95% confidence level shows significantly differences. The chemical properties listed above were investigated during the fermentation period which causes the changes that occurred during the 0 – 9 days. Wine could thus be produced from banana for immediate consumption within 48hours. It was concluded that the production of wine from banana fruit fermentation was feasible and successful.

TABLE OF CONTENTS

Title page                                                                                                                    i

Certification                                                                                                               ii

Dedication                                                                                                                  iii

Acknowledgements                                                                                                    iv

Table of Contents                                                                                                       v

List of Tables                                                                                                              vii

List of Figures                                                                                                             viii

List of Plates                                                                                                               ix

Abstract                                                                                                                      x

CHAPTER ONE

1.0        Introduction                                                                                              1

1.1       Aims and Objectives for the Study                                                                 2

CHAPTER TWO

2.0       Literature Review                                                                                           3

2.1       Factors Affecting Banana Wine Fermentations                                             5

2.2       Microbiology of Banana Wine                                                                       9

2.3       The Biochemistry of the Conversion of Fermented Fruit to Wine                        9

CHAPTER THREE

3.0       Materials and Methods                                                                                   11

3.1       Sources of Materials                                                                                       11

3.2       Methods                                                                                                          11

3.2.1    Media Preparation                                                                                          11

3.2.2    Isolation of Yeast from Palm Wine                                                                12

3.2.3    Preparation of Baker’s Yeast for Fermentation                                             12

3.2.4    Production of Wine with Banana                                                                   12

3.2.4.1 Preparation of Palm Wine Yeast Broth Culture (48 hrs)                                12

3.2.4.2 Preparation of Banana Juice Must                                                                  13

3.2.5         Methods of Analysis                                                                                    13

3.2.5.1    Determination of pH                                                                                    13

3.2.5.2    Determination of temperature                                                                      14

3.2.5.3    Estimation of sugar                                                                                      14

3.2.5.4    Estimation of alcohol                                                                                               14

3.2.5.5    Determination of TTA                                                                                 14

3.2.5.6    Determination of specific gravity                                                                15

3.2.5.7    Autoclaving of the wine                                                                               15

3.2.6         Bottling                                                                                                        15

3.2.7         Statistical Analysis                                                                                       16

CHAPTER FOUR

4.0       Results                                                                                                            17

CHAPTER FIVE

5.0       Discussion, Conclusion and Recommendation                                              25

5.1       Discussion                                                                                                       25

5.2       Conclusion                                                                                                      26

5.3       Recommendation                                                                                           27

References

Appendix

LIST OF TABLES

Table                                                  Title                                                                Page

1:                     Quality Attribute of Banana Juice                                                      19

2:                     Mean sensory score of organoleptic evaluation of banana wines

(sensory evaluation score)                                                                  20

LIST OF FIGURES

Figure                                                 Title                                                                Page

1:                     Changes in physiochemical properties of fermenting banana wine

produced with Palm wine yeast                                                          21

2:                     Changes in physiochemical properties of fermenting banana wine

produced with Baker’s yeast                                                              22

LIST OF PLATE

Plate                                       Title                                                                            Page

1:                                 Peeled banana fruit                                                                 23

2a:                               Wine produced with Baker’s yeast                                         24

2b:                               Wine produced with palm wine yeast                                    24

CHAPTER ONE

1.0                                                  INTRODUCTION

Banana (Musa sapientum) is a fruit common in the tropics and is non seasonal. It is readily available in Nigeria. Due to its high sugar content, it is suitable for the production of wine (Robinson, 2006). Depending upon cultivar and ripeness, the fresh can vary in taste from starchy to sweet and texture from firm to musting. Both skin and inner part can be eaten raw or cooked. Banana’s flavor is due, amongst other chemicals to isoamyiacetate which is one of the main constituents of banana oil. Wine is an alcoholic beverage typically made from fermented fruit juice. Any fruit with a good proportion of sugar may be used of wine production and the resulting wines are normally named after the fruit hence banana, apple, orange, pineapple, strawberries and coconut may be used to produce wine. The type of fruit wine to be produce dictates the fruit and strain of yeast to be involved (Alexander and Charpenter, 2004). Wine production has not been a major market in Nigeria although institutions such as NIFOR (Nigerian Institute for Oil Palm Research) have been involved in production of bottled palm wine using chemical preservatives. Bioaccumulation of chemical; preservative poses potential dangers due to either toxicity or pro-toxicity (Idise and Izuagbe, 1988). It is thus pertinent to research for means of producing wines devoid of chemical additives. Banana posses desirable qualities-high fiber – content which helps restore normal, action, stimulates the production of hemoglobin in the blood, contains potassium and has a low salt content which helps to lower blood pressure as well as control stroke and when consumed along with other fruits and vegetables, banana was observed to be associated with reduced risk of colorectal cancer, and a women, breast cancer (Zhang, 2009) and renal cell carcinoma. According to Uraih and Izuagbe (1990) eating banana as a regular diet can cut the risk of death by strike as much as 40%. Thus, a wine reduced from banana is a worth venture.

This study was aimed at small scale production with desirable arganoleptic properties from banana for immediate consumption without chemical preservatives. Banana, a wonderfully sweet fruit with firms and creamy flesh that came pre-package in a yellow jacket, available for harvest throughout the year consists mainly of sugars and filers which make it a source of immediate and slightly prolonged energy when consumed, reduces depression, anaemia, blood pressure, stroke risk, heart burns, ulcers, stress, constipation and diarrhea. It confers protection for eyesight, healthy bones, kidney malfunctions, morning sickness, itching and swelling, improves nerves functions as well as help people trying to give up smoking (Idise et al., 2011). Some authors have established banana peels as an energy-rich carbohydrate substrate for the development of microbial proteins for food and feed applications (Chung and Mayers, 2002) banana peel should also be considered to be a functional food source against carrier and heart disease, since the banana peel is rich in gallocatechin.

1.1  Aims and Objectives for the Study

The main objective of this research work is to produce banana wine using palm wine yeast and baker’s yeast.

v  Produce wine from banana juice using baker’s yeasts

v  Produce wine from banana juice using palm wine yeasts

v  To compare the two wines produced from banana juice using palm wine yeast and Baker’s yeast.

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