ABSTRACT
Juice was extracted from
banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s
yeast (Saccharomyces cerevisiae) and held at 30
for seven days. The result of the yeast count increases at 48hr, and at
96hr the yeast count decreased gradually. It ranges from 4.9x107
cfu/ml at 0hr, 5.1x107 at the 48hr and 4.8x107 cfu/ml at
168hr. The pH of the Banana wine produced at the end of fermentation decreased
(2.85) while the titrable acidity of the Banana wine produced increased. The
total dissolved solids, total suspended solids decreased with increasing length
of fermentation of juice. The alcohol content of the wine increased with
14%. The result obtained from the sensory evaluation by ten panelist shows
overall acceptance of the wine produced.
TABLE OF CONTENT
Title page
Dedication
Certification
Acknowledgement
Abstract
List of Tables
List of Figures
Table of Content
CHAPTER
ONE
1.0
Introduction
1.1 Objective of the Study
CHAPTER
TWO
2.0
Literature
Review
2.1 History of Wine making
2.2 Wines of African Origin
2.3 Classification of Wine
2.4 Uses of Wine
2.5 Banana Fruit
2.6 Wine Production
2.6.1 Juice (must) Preparation
2.6.2 Fermentation
2.6.3 Aging
2.6.4 Clarification
2.6.5 Packaging/Bottling
2.7 Quality Evaluation of Wine
2.7.1 Clarity/Appearance
2.7.2 Odor/Smell
2.7.3 Taste
2.7.4 Color
CHAPTER
THREE
3.0
Materials
and Methods
3.1 Materials
3.2 Methods
3.2.1 Preparation of Juice
3.2.2 Banana Wine Fermentation
3.2.3 Analytical Assay
3.2.3.1 pH Determination
3.2.3.2 Specific Gravity
3.2.3.3 Total Dissolved Solids
3.2.3.4 Total Suspended Solids
3.2.3.5 Titrable Acidity
3.2.3.6 Alcohol Content
3.2.4 Sensory Evaluation
CHAPTER
FOUR
4.0
Results
CHAPTER
FIVE
5.0
Discussion,
Recommendation, Conclusion.
References
Appendix
LIST OF TABLES
Table
1: Colony counts of yeast cells during
Banana musts fermentation
(cfu/ml).
Table
2: pH
of the fermenting Banana wine
Table
3: Titrable acidity of the fermenting
Banana wine (g/100ml)
Table
4: Total dissolved solids of
fermenting Banana wine (ppm).
Table 5: Total suspended solids of fermenting
Banana wine (ppm).
Table
6: Alcohol content of the fermenting
Banana wine (%)
Table
7: Sensory
Evaluation of the fermenting must
LIST OF FIGURES
FIGURE
1: Flow
Chart for Banana Wine Production.
FIGURE
2: Banana
Wine after Fermentation
CHAPTER ONE
INTRODUCTION
Wine is a product of alcoholic fermentation
by yeast of the juice of ripe grapes or any fruit with a good proportion of
sugar (Brook and Madigan, 2003; Okafor, 2007). Wine is one of the most
recognizable high value added products from fruits. It can also be used as a
substrate for the manufacture of vinegar, a by-product of wine manufacture.
Wine manufacture is challenging in
which marketable product can be obtained, but the processes involved in its
production are relatively straight forward (Amerine et al.1980).
Highly acceptable wines can be made
from practically all fruits. Wine can be fermented with yeast that occurs
naturally in grape and in other countries where grape is not produced, emphasis
is usually placed on other fruits for wine making. There are some soft fruits
from both temperate and tropical regions whose pigment stability and flavor
profiles match those of any wine from grapes, but suffer from the lack of
intensive research and development given to grape wine.
Reports on tropical fruit wines have
been mainly on exotic species such as banana, pineapple, citrus, mango, pawpaw,
apple, strawberries e.t.c (Maldonado et
al. 1975). Wine represents a safe and healthful beverage; it also provides
calories and vitamins. During period when life was often strenuous, it offered
relaxation and relief from pains.
Bananas (Musa sapientum) are an important staple starchy food in Nigeria.
It is a seasonal and highly perishable fruit, which can be available all year
round. The large quantity of bananas and plantains provides the potential for
industrial use (FAO 2003). In addition, any application to produce a
marketable, value-added product will improve banana farming economies and
eliminate the large environmental problem presented by banana waste. Banana
could then compete in the market, either as banana juice or as mixtures with
other juices because of its flavor and aroma (Lee et al. 2006).
Bananas has a lot of nutritional
benefits, thus demands in the market are high. They are highly recommended by
doctors for patients whose potassium is low, because of its impressive
potassium content. Potassium is an important component of cell and body fluids
that helps control heart beat and blood pressure, countering bad effects of
sodium. Banana is considered as an important food to boost the health of
malnourished children, it contains good amount of soluble dietary fiber that
helps normal bowel movements; thereby reducing constipation problems. Medicinal
uses of banana have positive contribution towards successful treatment of
anemia, heartburn, temperature control, ulcer, overweight e.t.c.
Banana juice can also be applied to
wine production; however, banana juice is turbid, gray in color, very viscous,
tends to settle during storage and, therefore must be clarified prior to
commercialization (Lee et al.2006).
The turbidity and viscosity of banana wine are caused mainly by the
polysaccharides in banana juice such as pectin and starch and therefore make
the clarification process harder. Application of pectinase and 
-amylases that affect the quality of wine
is important for improving the process of banana wine production.
OBJECTIVE
OF THE STUDY
1. To
produce wine from banana wine
2. To
evaluate the qualities of the wine
3. To
carry out or monitor yeast count during fermentation.
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