Plant Foods for Human Nutrition 58: 1–6, 58: 1–6, 2003. C 2003 Kluwer Academic Publishers. Printed in the Netherlands.
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Production and Quality Evaluation of Banana Wine P. I. AKUBOR, 1,∗ S. O. OBIO,1 K. A. NWADOMERE 1 & E. OBIOMAH 1 Department of Food Science & Technology Federal Federal Polytechnic, P. P. M. B. 1037, Idah, Nigeria. ∗ ( author for correspondence; e-mail:)
Abstract. Juice was extracted from banana ( Masa sapientum) pulp. The juice contained 3.0% total sugars, 0.08% protein, 0.35% ash, 5 ◦ Brix soluble solids (SS), 9 mg/100ml vitamin C and pH 4.45. The juice ameliorated to 18 ◦ Brix was inoculated with 3% (V/V) Baker’s yeast ( Saccharomyces Saccharomyces cerevisicie) ◦ and and held held at 30 ± 2 C for for 14 days days.. Solu Solubl blee soli solids ds (SS) (SS),, pH and and spec specifi ificc grav gravity ity decr decrea ease sed d while while titr titrat atab able le acidity (TA) increased with increasing length of fermentation of the juice. The wine produced had 5% (V/V) (V/V) alcoho alcohol, l, 0.04% 0.04% protei protein, n, 48◦ Brix Brix SS, 0.85% 0.85% TA and 1.4 mg/100 mg/100ml ml vitami vitamin n C. Sensor Sensory y evalu evaluatio ation n results showed there were no significant differences ( p > 0 .05) in flavor, taste, clarity and overall acceptability between banana wine and a reference wine. The banana wine was generally accepted. Key words: Banana, Juice, fermentation, wine quality evaluation
Introduction Bananas ( Musa sapientum) are an important staple starchy food in Nigeria. Ripe bananas are consumed raw as a dessert fruit. Bananas are a seasonal crop and the shelf shelf-l -lif ifee is shor shortt unde underr the the prev prevai aili ling ng temp temper erat atur uree and and humi humidi dity ty condi conditi tion onss in trop trop-ical countries. Following maturity and harvest, there is a rapid rate of deterioration of ripe banana. Though consumed to a considerable extent, large quantities of ripe bananas are usually wasted as a result of poor handling and inadequate storage facilities. Therefore, methods to extend the shelf-life of bananas will be useful. However, early efforts to process banana has not been successful [1]. Fermenting banana juice is considered to be an attractive means of utilizing surplus and overripe bananas. There is a paucity of information in the literature on production of beverages using ripe bananas. Thus, the objective of this work was to produce and evaluate evaluate the quality of wine made from banana juice. Materials and Methods
Preparation of Juice Mature, ripe, healthy bananas ( Musa Sapientum) were purchased from a local market in Obolo town, Nigeria. The fruits were classified as light yellow (2). Each of the banana fruits was washed, hand peeled, and the edible portion (pulp) was sliced with a stainless steel knife. The slices were blended with 100 ◦ C hot water (1:4, pulp; water) in a Kenwood blender. The slurry was filtered through a double folded cheese cloth to obtain the juice. The juice was ameliorated to 18 ◦ Brix with
2 sucrose and then 0.5 mg/100ml Potassium metabisulphite was added. The juice was then pasteurized (60 ◦ C, 3 mins) and held in a freezer at 10 ± 2 ◦ C until required.
Preparation of Yeast Culture Four gram dry commercial baker ’s yeast (Saccharomyces cerevisiae) were dissolved in 200 ml banana juice preheated at 3 ◦ C. Di-ammonium sulphate (0.3 g/100 ml) was added as yeast food and the mixture was held in a culture propagating bottle at 30 ± 2 ◦ C for 48 h.
Fermentation of Banana Juice The treated juice (4L) was added to each of the three plastic aspirator jars. Each jar was seeded with 3% (V/V) of the 48h yeast inoculum. The jars were closed with robber stoppers fitted with fermentation locks containing an aqueous solution of 0.5 mg/L potassium metabisulaphite. The mixture was incubated at room temperature (30 ± 2 ◦ C) for 14d. Titratable acidity (TA), pH, soluble solids (SS), specific gravity (SG) and temperature were monitored daily during the fermentation. Racking was done for the fermenting Juices when gas evolution diminished. The young wines were transferred to clean sterile aspirator jars with fermentation locks containing 0.5 mg/100 ml potassium metabisulphite, and stored until gas evolution stopped. The wines were then transferred into wine bottles, pasteurized (60 ◦ C, 30 mins) and stored in a refrigerator (10 ± 2 ◦ C). The flow chart for the production of banana wine is shown in Fig. 1.
Analytical Methods Titratable, fixed and volatile acidities were determined as described by Amerine and Ougb [3], soluble solids were determined using an Abbe refractomer (Model 60 E/A, England). pH was measured with a digital pH meter (Toptronic, Milano – Italy) according to the AOAC [4] method. Moisture was determined by oven drying at 105 ◦ C. Ash, protein (N × 6.25) and total sugars were determined by the AOAC [4] method. Specific gravity, alcohol, vitamin C and residual sulphur (iv) oxide were determined as described by Pearson [5]. Alcohol was estimated by volume from specific gravity [5]. Unless otherwise stated, all chemicals used were of analytical grade.
Sensory Evaluation The banana wine was compared with a German wine (reference) for color, flavor, taste, clarity and overall acceptability by a panel of twenty judges on a six point hedonic scale where 6 denoted excellent and 1 very poor.
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Figure 1. Flow chart for the production of banana wine.
Statistical Analysis The sensory ratings were analyzed using the method described by Ihekoronye and Ngoddy [6]. Means and standard deviations of appropriate data were obtained as described by Steel and Torrie [7].
Results and Discussion
Physicochemical Composition of Juice Some of the physicochemical characteristics of banana juice are shown in Table 1. The protein, ash, pH and titratable acidity were in agreement with literature values and compared with those for tropical fruits (8, 9, 10, 11).
4 Table 1. Physicochemical properties of banana juice Property
Banana juice
pH Titratable acidity (% tartaric acid) Soluble solids+ (◦ Brix) Specific gravity Fixed acidity Volatile acidity (% acetic) Ash (%) Moistura (%) Protein (%) Total sugars (%) Ascorbic acid (mg/100 ml)
4.45 ± 0.04 0.08 ± 0.01 18 ± 0.00 0.080 ± 0.01 0.08 ± 0.03 0.06 ± 0.09 0.35 ± 0.01 91.8 ± 0.00 0.02 ± 0.07 3.0 ± 0.02 9.0 ± 0.01
Note. Mean ± SD of triplicate determination +, juice (1:4, pulp : water) was ameliorated from 5 to 18 ◦ Brix, ++, diluted juice (1:4, pulp : water).
Fermentation Profile of Juice The fermentation profile of banana juice is presented in Table 2. The titratable acidity increased as fermentation progressed which was consistent with the fall in pH. Similar observations have been made for wines produced from tropical fruits (8, 9, 10, 11). The decrease in pH was desirable as it helped to maintain the pH of the wine low enough to inhibit the growth of undesirable microorganisms. Fermentation of the juice resulted in soluble solids (◦ Brix) decreasing from 18 to 4.8 ◦ Brix in 10 days. The sugars were used for alcohol and organic acid production. Although the fermenting juice was left for 14 days, fermentation was over in 10 days. The fermentation ef ficiency of the banana juice calculated as outlined as Table 2. Physicochemical properties of banana wine Property
Banana juice
pH Titratable acidity (% tartaric acid) Soluble solids+ (◦ Brix) Specific gravity Fixed acidity Volatile acidity (% acetic) Ash (%) Moistura (%) Protein (%) Residual sugars (%) Alcohol (% V/V) Residual sulphur (IV) exide (ppm) Ascorbic acid (mg/100 ml)
3.30 ± 0.01 0.85 ± 0.04 4.8 ± 0.03 0.9928 ± 0.01 0.63 ± 0.00 0.50 ± 0.02 0.2 ± 0.09 92.6 ± 0.01 0.04 ± 0.01 4.00 ± 0.02 5.0 ± 0.00 320.0 ± 0.01 1.4 ± 0.09
Note. Mean ± SD of the triplicate determinations.
5 Table 3. Fermentation profile of banana juice Fermentation period
pH
SS (◦ Brix)
SG
TA (90 Tartaric)
Temp (◦ C)
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14
4.45 ± 0.01 4.00 ± 0.07 3.55 ± 0.01 3.42 ± 0.04 3.38 ± 0.08 3.35 ± 0.09 3.34 ± 0.03 3.31 ± 0.01 3.31 ± 0.03 3.30 ± 0.01 3.30 ± 0.04 3.30 ± 0.09 3.28 ± 0.01 3.28 ± 0.03 3.30 ± 0.01
18.0 ± 0.00 17.0 ± 0.01 15.8 ± 0.08 14.0 ± 0.02 9.4 ± 0.04 7.0 ± 0.00 5.8 ± 0.00 5.2 ± 0.00 5.0 ± 0.04 4.8 ± 0.05 4.8 ± 0.01 4.8 ± 0.04 4.7 ± 0.02 4.7 ± 0.03 4.7 ± 0.05
1.080 ± 0.02 1.07 ± 0.08 1.062 ± 0.01 1.060 ± 0.03 1.040 ± 0.02 1.012 ± 0.05 0.9935 ± 0.01 0.9928 ± 0.03 0.9925 ± 0.05 0.9921 ± 0.07 0.9921 ± 0.01 0.9920 ± 0.04 0.9920 ± 0.06 0.9920 ± 0.01 0.9920 ± 0.02
0.08 ± 0.04 0.16 ± 0.01 0.20 ± 0.07 0.30 ± 0.04 0.33 ± 0.09 0.40 ± 0.01 0.52 ± 0.04 0.60 ± 0.01 0.78 ± 0.04 0.81 ± 0.03 0.85 ± 0.04 0.85 ± 0.05 0.86 ± 0.01 0.90 ± 0.05 0.91 ± 0.04
31.0 ± 0.0 32.0 ± 0.0 32.0 ± 0.0 30.0 ± 0.0 31.0 ± 0.0 30.0 ± 0.0 30.0 ± 0.0 31.0 ± 0.0 32.0 ± 0.0 31.0 ± 0.0 30.0 ± 0.0 30.0 ± 0.0 31.0 ± 0.0 30.0 ± 0.0 30.0 ± 0.0
Mean ± SD of triplicate determinations SS, soluble solids, SG, specific gravity, TA, titrable acidity.
by Gupta et al [12] was 106%. This was comparable to the 110% reported for bush mango juice [11] but less than the 138% for cashew juice [10]. The disparity in values may be due to differences in yeast concentration and period of fermentation used.
Physicochemical Composition of Wine
The chemical composition of banana wine is shown in Table 2. The pH of the wine (3.30) was in the range (3.10 – 3 .60) recommended for dry table wine [3]. Although the titratable acidity (0.85%) was high, the wine may still be classified as a sweet desert wine. The ash content of the banana juice decreased from 0.35 to 0.2% in the wine, indicating consumption of some of the mineral elements in the juice by the yeast. The volatile acidity of the wine (0.5%) was in the range of 0.30 – 0.60% reported for wines [3]. The ascorbic acid content of the wine (1.4 mg/100 ml) appreciably decreased from the 9.0mg/100ml obtained for the banana juice. This probably was due to destruction by heat or oxidation.
Sensory Evaluation
The results of the sensory evaluation of banana wine presented in Table 4 show that there were no significant ( p > 0 .05) differences in flavor, taste, clarity and overall acceptability between the banana wine and a German (reference) wine. However, the reference wine received higher sensory rating for color (5.3) than the banana wine (3.8).
6 Table 4. Mean score of sensory tests for wine samples Sensory attributea Wine
Color
Flavor
Taste
Clarity
Overall acceptability
Banana Reference
5.3 3.8
4.4 3.3
5.3 4.0
4.4 4.0
4.6 4.2
a
Sensory attributes except color were not significantly different P 1 = very poor, 6 = excellent.
> 0 .05.
+,
Conclusion It may be concluded that a 10 day fermentation of banana juice produced a good quality wine.
Acknowledgement The authors wish to thank Mr. David Obaje for the assistance in chemical analysis and Mr. Emmanuel Ani for able secretarial help with the manuscripts.
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