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The quality properties of alcoholic beverages made from ripe banana were examined. Long and short hand banana (LHB and SHB) of the genus musa were used. Juice was extracted from the banana pulps using distilled and mineral water respectively. The extracted juices contained 15 0 brix, pH ranged between 4.28 and 4.58, titratable acidity (TA) ranged between 0.23 and 0.27g/100ml. LHB extract was light yellow while SHB extract was dark yellow in color. LHB extracts aromas were fruitier and sweeter than SHB extracts. Part of each extract was fermented at (30 ± 2)°C by adding wine yeast (Saccharomyces cerevisiae) and another, a combination of both wine yeast and lactic acid bacteria (LAB). It took 7 to 10 days for complete fermentation. Soluble solids (SS) and pH decreased while (TA) increased with Time. The banana beverage produced had values that ranged from 3.45 to 4.04 for pH, 0.77 to 1.1 g/100ml for TA, 6 0 Brix, 5.5 to 6.45 for alcohol (v/v) percentage (%). Results revealed no significant difference in pH, TA, and alcohol content of the beverages produced (p > 0.05), there is a significant difference between mineral water LHB juice extract fermented by adding both yeast and LAB and the distilled water fermented extracts p < 0.05. LHB juice extracted fermented by adding both yeast and LAB was the most preferred product. An alcoholic beverage was successfully produced from banana.

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Cited by 3 publications

References 14 publications

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The Usage of Banana (Musa Acuminata) for Novel Beverage Production

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