PRODUCTION AND quality evaluation OF BANANA (MUSA SAPIENTUM) WINE
PRODUCTION AND QUALITY EVALUATION OF BANANA (MUSA SAPIENTUM) WINE
With the addition of lemon juice, juice was extracted from banana (Musa sapientum) pulp and inoculated with Baker's yeast (Saccharomyces cerevisiae) and stored at 30 degrees Celsius for seven days. The yeast count increased after 48 hours and gradually declined after 96 hours.
It ranges from 4.9107 cfu/ml at 0hr to 5.1107 cfu/ml at 48hr to 4.8107 cfu/ml at 168hr. The pH of the Banana wine produced at the conclusion of fermentation fell (2.85), while the titrable acidity increased. Total dissolved solids and total suspended solids decreased as the period of juice fermentation increased.
The wine's alcohol concentration climbed by 14%. The sensory evaluation by ten panellists yielded an overall acceptance of the wine produced.
Wine is the result of the alcoholic fermentation of ripe grape juice or any fruit with a high sugar content by yeast (Brook and Madigan, 2003; Okafor, 2007). Wine is one of the most well-known high-value-added goods derived from fruits. It can also be utilised as a substrate in the production of vinegar, a byproduct of wine production.
Almost any fruit can be used to make excellent wine. Wine can be fermented using yeast that naturally occurs in grapes, and in other regions where grapes are not grown, the emphasis is usually placed on other fruits for wine production. Some soft fruits from temperate and tropical climates have pigment stability and flavour profiles that rival those of any wine made from grapes, but they suffer from a lack of intensive study and development given to grape wine.
Exotic species such as banana, pineapple, citrus, mango, pawpaw, apple, strawberries, and so on have received the most attention in reports on tropical fruit wines (Maldonado et al. 1975). Wine is a safe and healthy beverage that also contains calories and vitamins. It provided relaxation and pain alleviation during a time when living was often difficult.
Bananas (Musa sapientum) are a common starchy meal in Nigeria. It is a seasonal and highly perishable fruit that can be found all year. The abundance of bananas and plantains suggests the possibility of industrial usage (FAO 2003).
Furthermore, any application that produces a marketable, value-added product will enhance banana agricultural economies and reduce the major environmental problem that banana waste presents. Because of its flavour and aroma, banana might compete on the market as banana juice or in blends with other juices (Lee et al. 2006).
Bananas have numerous nutritional benefits, hence market demand is considerable. Because of their high potassium content, they are frequently suggested by doctors for people with low potassium levels. Potassium is a vital component of cell and body fluids that helps manage heart rate and blood pressure while counteracting sodium's negative effects.
Banana is regarded as an important food for improving the health of malnourished children because it includes a high level of soluble dietary fibre, which promotes normal bowel movements and so reduces constipation. Banana medicinal uses have contributed to the successful treatment of anaemia, heartburn, temperature management, ulcer, overweight, and so on.
Banana juice can also be used to make wine; however, banana juice is turbid, grey in colour, very viscous, settles during storage, and must be cleared before commercialization (Lee et al.2006).
The polysaccharides in banana juice, such as pectin and starch, induce turbidity and viscosity in banana wine, making clarifying more difficult. The use of pectinase and -amylases, which alter wine quality, is critical for optimising the banana wine production process.
PURPOSE OF THE STUDY
1. To make wine from banana wine
2. To assess the wine's characteristics
3. To perform or monitor a yeast count during fermentation.