2021
DOI: 10.9734/afsj/2021/v20i730316
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Inherent Microorganisms Affects the Quality of a Nigerian Fermented Beverage “Agadagidi” During Production

Abstract: This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parameters of the fermenting medium. Microbial count, foaming density, alcohol content, enzymes assay, sensory analysis, physicochemical properties, mineral content, antioxidants properties, and antinutrient content of the sample were invest… Show more

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“…Agadagidi is a typically traditional African alcoholic beverage made from overripe bananas and plantains through fermentation. It is cloudy, effervescent, sweet-sour tasting, and is commonly consumed in South West Nigeria (Mogaji et al, 2021). The microorganisms responsible for the fermentation of these indigenous alcoholic beverages include yeasts, lactic acid and acetic acid bacteria, which contribute to the taste, flavor, enhancement of nutritional quality, alcoholic content and shelf life of the beverages (Adesokan, Sanni, & Marc-Andre, 2020;Oyewole & Isah, 2012).…”
Section: Journal Of Food Technology Researchmentioning
confidence: 99%
“…Agadagidi is a typically traditional African alcoholic beverage made from overripe bananas and plantains through fermentation. It is cloudy, effervescent, sweet-sour tasting, and is commonly consumed in South West Nigeria (Mogaji et al, 2021). The microorganisms responsible for the fermentation of these indigenous alcoholic beverages include yeasts, lactic acid and acetic acid bacteria, which contribute to the taste, flavor, enhancement of nutritional quality, alcoholic content and shelf life of the beverages (Adesokan, Sanni, & Marc-Andre, 2020;Oyewole & Isah, 2012).…”
Section: Journal Of Food Technology Researchmentioning
confidence: 99%