PRODUCTION OF WINE FROM TIGER NUT USING PALMWINE YEAST

ABSTRACT

Tiger nut (Cyperus esculentus) wine produced by fermentation of Tiger nut juice using locally isolated Saccharomyces cerevisae from palm wine and commercially purchased baker’s yeast were evaluated for their physico-chemical composition and quality. The juice extracted from the tigernut tubers were inoculated separately with the palmwine and baker’s yeast respectively. The results of the analysis revealed that tiger nut wine produced had a final 13.18% alcohol content, 0.87% total titrable acidity, a pH of 3.19 and 7.9% total sugar content after 7days of fermentation. The wine fermented with palmwine yeast had an initial TTA value of 0.42 which later rose to 0.87 after 7days of fermentation, while that fermented with the baker’s yeast had an initial 0.41 before increasing to 0.88 after 7 days of fermentation. It was observed that commercial-yeast  and  palmwine  strain  presented  higher  alcohol  yield  and  better efficiency in  converting the sugar tigernuts into  alcohol,  with  alcohol  yields  of 13.04% and 13.18% respectively after 7 days of fermentation. This study recommends that wine of tiger nut could be fermented at temperature range of 27oC to 37oC which is favourable to yeast growth. The production of wine from sources other than grapes could prove economical owing to the fact that tiger nut is a high-yielding, readily-available tuber which has lots of dietary and medicinal values.

TABLE OF CONTENTS

Title Page                                                                                                                                i

Certification                                                                                                                           iii

Dedication                                                                                                                              iv

Acknowledgement                                                                                                                  v

Table of Contents                                                                                                                   vi

List of Tables                                                                                                                          viii

List of figures                                                                                                                         ix

Abstract                                                                                                                                  x

CHAPTER ONE

1.0       INTRODUCTION                                                                                                      1

1.1       Aim and Objectives                                                                                                    4

CHAPTER TWO

2.0       LITERATURE REVIEW                                                                                           5

2.1       History of Tigernut Tubers                                                                                         7

2.2       Tiger nut (Cyperus esculentus L.)                                                                              9

2.2.1    Nutritive value and Benefits of Tigernut Tubers                                                        10

2.2.2    Tiger Nut Milk                                                                                                            11

2.2.3    Microbiology                                                                                                              15

2.3       Nutritional Importance of Tiger nut                                                                           16

2.4       Tiger Nut Oil                                                                                                              18

2.5       Economical and Nutritional benefits of Tiger nut                                                      19

2.6       Microbiology of Tiger nuts Spoilage                                                                         21

2.7       Wine Fermentation                                                                                                     22

2.8       Yeasts                                                                                                                         22

CHAPTER THREE

3.0       MATERIALS AND METHODS                                                                               25

3.1       Materials                                                                                                                     25

3.2       Preparation of Tigernut Milk                                                                                      25

3.2       Isolation of yeast from palmwine                                                                               25

3.3       Preparation of Inoculum Starter Culture                                                                    26

3.3.1    Microbial Analysis                                                                                                     26

3.4       Physico-Chemical Analysis                                                                                        27

3.4.1    Total Titrable Acidity                                                                                                 27

3.4.2    Total Sugar Content                                                                                                   27

3.4.3    pH and Temperature                                                                                                   28

3.4.4    Alcohol Content                                                                                                         28

3.5       Determination of Biomass Concentration                                                                  28

CHAPTER FOUR

4.0       RESULTS                                                                                                                   29

CHAPTER FIVE

5.0       DISCUSSION                                                                                                             36

5.2       Conclusion                                                                                                                  39

            References

LIST OF TABLES

LIST OF FIGURES

CHAPTER ONE

1.0   INTRODUCTION

Tigernut (Cyperus esculentus) is an underutilized and nonconventional crop of the family Cyperaceae which produces rhizomes from the base and tubers that are somewhat spherical. It is commonly known as "earth almond", "chufa" and "Zulu nuts". It is known in Nigeria as "Ayaya" in Hausa, "Ofio" in Yoruba and "Akiausa" in Igbo where three varieties (black, brown and yellow) are cultivated. Among these, only two varieties, yellow and brown, are readily available in the market. The yellow variety is preferred over others because of its inherent properties like its large size, attractive colour and fleshier nature. The yellow variety also yields more milk, contains lower fat and higher protein and less anti-nutritional factors especially polyphenols (Okafor et al., 2003). Tigernut can be consumed as raw, roasted, dried, baked or made into a refreshing beverage (Agbaje et al., 2015). In addition, tigernut is used for making oil, soap, starch and flour.

Harvested fruits may undergo rapid deterioration if proper processing and storage facilities are not provided, especially in the humid tropics where the prevailing environmental conditions accelerate the process of decomposition. Fermentation in food processing, using yeast and/or bacteria under anaerobic conditions, is a cheap and energy efficient means of preserving perishable raw materials such as tigernut juices. Although there are several options for preserving fresh fruits, which may include drying, freezing, canning and pickling, many of these are inappropriate for use on small-scale in developing countries (Ross et al., 2002). Fermentation is a value addition to the food product.

Wine is an alcoholic beverage made, traditionally, from fermented grapes. Unlike most food and beverages, wine has long shelf life and it is seldom a medium for disease vectors. At high concentration, alcohol in wine has antipathogenic effect (Baidya et al., 2016). Alcohol and acid in the wine act as inhibitors to bacterial growth, allowing the wine some years of shelf life (Jackson, 2008). Natural wines may exhibit a broad range of alcohol content, from below 9% to above 16% (Jancis, 2006). Grapes have the advantage of being fermented by yeast to ethanol without the addition of sugars, acids, enzymes or other nutrients (Ogodo et al., 2015; Baidya et al., 2016). Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical components of the grape, the reactions involved in fermentation and the overall production process.

The winemaking process typically begins with the crushing of fruits to release the must. The enzymes present in the must hydrolyse macromolecules into forms ready for use by yeast and bacterial cells. For instance, the action of pectic enzymes enables the release of cellular constituents in the must (Jackson, 2000). Subsequently, alcoholic fermentation may start spontaneously due to the indigenous yeasts derived from the fruit source or picked up from the crushing equipment, or by the inoculation of known strains of yeast.

In the absence of oxygen, yeasts act on the must to release the carboxylic carbon atom in the form of carbon dioxide and the remaining components become acetaldehyde which is eventually converted, by reduction, to ethanol. At the same time, some amount of acetaldehyde, a small amount is converted, by oxidation, to acetic acid (Robinson, 2006). Numerous volatile compounds such as lower alcohols, volatile phenols, sulphur compound, esters and other carbonyl compounds which contribute to the pleasant aroma of the wine are also produced (Swiegers and Pretorius, 2005; Bird, 2005). Although yeast, lactic and acetic acid bacterial colonies naturally live on the surface of grapes (Beltran et al., 2002), traditional wine makers prefer to control fermentation with predictable cultured yeast like Saccharomyces cerevisiae. The use of different strains of yeasts contributes to the diversity of wine even with the same fruit (Robinson, 2006). Alternatively, non-Saccharomyces cerevisiae yeasts are used in the industries to add greater complexity to wine (Beltran et al., 2002). The function of the yeast stops either when all the sugar in must has been converted into other compounds or when the alcohol concentration is strong enough to halt its enzymatic activity.

Over the years, grape wine has dominated wine market, except in those areas where cultivation of grapes is limited by climatic conditions. In such areas continuous efforts have been made to produce wine by fermenting other fruit juice (Ogodo et al., 2015).

Studies on fermentation of tropical fruits such as plantain, banana, cola, mango and pineapple for use in the production of wines of comparable quality to conventional grape wines have been on (Joshi et al., 2000; Byarugaba-Bazikare, 2008). The need of processing some locally produced agricultural products is becoming increasingly very important as preservation, waste management and economy diversification measure (Ribreau-Gayon et al., 2000).

To this effect, winemakers have moved beyond the vineyard to bottle fruit juice and every other thing that can ferment to give tasty products. Apart from varieties of fresh fruity flavors in fruit wine, each variety of fruit has its own unique blend of disease-fighting chemicals. It has been reported that when fruits ferment and the sugars are removed, some key chemicals, like anthocyanins, become more active (Reddy and Reddy, 2005) thereby improving the health benefits of the products. Strawberries, plums, watermelons, quince, apricot, apple, raspberries, bilberries, cherries blackberries, mango, sugar cane juice (Rivera-Espinoza et al., 2005), peaches, gooseberries, boysenberries, grapefruits, pears, pineapples, persimmons are all very suitable for fruit home-made wine (Kraus, 2002). Some well known fruit wines are hard Cider from apples, Perry from pears, Pomegranate wine, Banana, Blueberry, Pumpkin and Elderberry wine (Baidya et al., 2016).

1.1       General Objectives

The objective of this study was to isolate yeast (Saccharomyces species) for use in comparison with baker’s yeast in fermentation of tigernut milk.

1.2       Specific Objectives

a.     To isolate yeast from palmwine

b.     To produce tigernut wine from tigernut tubers.

c.     To determine the microbial load of the wine during the fermentation period.

d.     To determine the physicochemical parameters of the tigernut wine during fermentation.

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