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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