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Production technique and sensory evaluation of traditional alcoholic beverage based maize and banana
International Journal of Gastronomy and Food Science 10 (2017) 11–15
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International Journal of Gastronomy and Food Science journal homepage: www.elsevier.com/locate/ijgfs
Production technique and sensory evaluation of traditional alcoholic beverage based maize and banana
MARK
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Mounjouenpou Paulinea, , Okouda Alexandreb, Bongse Kari Andoseha, Maboune Tetmoun Suzanne Abelinea, Tanya Agathab a b
Food Technology Laboratory, Institute of Agricultural Research for Development (IRAD), P.O. Box 2067, Yaounde, Cameroon College of Technology, University of Bamenda, Cameroon
A R T I C L E I N F O
A BS T RAC T
Keywords: Traditional alcohol beverage Banana pulp Depectinization Fermentation Alcohol content Sensory evaluation
Traditional alcoholic beverage has become common because of economic issue. This work was aimed to improve production process of alcoholic beverage based maize and banana extract and to evaluate sensory parameters of the obtained alcoholic beverage. Three formulations were tested with different quantity of banana pulp as adjunct (2v/3v, 2.5v/2.5v, and 3v/2v; wort/banana pulp labeled F1, F2 and F3 respectively). De-pectinized banana pulp was added to wort and the mixture was fermented in anaerobic condition, at ambient temperature of about 25 °C for 72 h in presence of Saccharomyces cerevisiae. Samples of alcoholic beverage obtained had light alcohol content from 4.63 ± 0.7% for F1, 4.05 ± 0.4% for F2, 3.32 ± 0.3% for F3. The alcohol content of samples was proportional to the quantity of banana added. The evaluation of banana extract performance in alcohol yield showed a perfect link between the quantity of alcohol produced and the brix degree of the mixture before fermentation, with the regression coefficient of 1. Sensory analysis showed that the 3 formulations had a dark color, a poor taste, an average odor for F1 and F2. Only F3 had a very good aroma. According to the sensory evaluation, F3 was the best formulation.
Background Traditionally, the main raw material used in beer production has been mainly cereals (Nwabueze and Uchendu, 2011) (malted and unmalted) due to their high content in soluble (fermentable) sugar. The competition of cereals between the population and breweries, led the brewery industries to search for cheaper alternative sources of starch to substitute the cereals (Nwabueze and Uchendu, 2011). Several research on the traditional production of alcoholic beverages using banana as the raw material adjunct has been carried out (Bamforth 2006; Carvalho et al., 2009). Banana is rich in carbohydrates and minerals, and provides low acidity (Donohue and Denham, 2009). Prabir et al. (2013) used banana to produce beer and valorized the residues in the production of cookies. Carvalho et al. (2009) evaluated the performance of wort adjusted with banana juice at different concentrations and revealed an increase in ethanol production with approximately 0.4 g/g ethanol yield and 0.6 g/l volumetric productivity after 84 h of processing (Macgowan et al., 1983; Willaert and Nedovic, 2006). Shale et al. (2012) investigated on commercially produced banana beer using traditional methods. In that study, the authors concluded on a poor microbial quality of the traditional beer. The production of beer using
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Corresponding author. E-mail address: [email protected] (M. Pauline).
http://dx.doi.org/10.1016/j.ijgfs.2017.09.003 Received 21 December 2016; Accepted 15 September 2017 Available online 21 September 2017 1878-450X/ © 2017 Elsevier B.V. All rights reserved.
banana as an adjunct was also realized by Pugazhenthi and Cholapandian (2011) and concluded that banana used as an adjunct could help in the development of new products as well as in the elaboration of concentrated worts. Although the use of banana in traditional beer production is well known in some African countries: urwagwa in Kenya, Rwanda and Burundi, Kasiksi in DR Congo, and lubisi in Uganda (Parawira, 2012), no research of this kind has been conducted in Cameroon. In Cameroon, traditional beer are only maize based (Haa’a in Center region, Chaa’a in North - west, or sorghum based (Bilibli in Grand North)). The aim of this study was to improve the technique in alcoholic beverage production in Cameroon using the new ingredient (banana as an adjunct) and evaluate the alcohol yield performance while valorizing our local products. Materials and method Materials – Banana (Musa acuminata colla) The very ripe banana from the same lot was collected from a
International Journal of Gastronomy and Food Science 10 (2017) 11–15
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local market. Bananas were peeled. Water was added in a ratio of 1/ 3 (V/V) (water/banana pulp) dilution into the prepared pulp. – Maize (Zea mays) Yellow maize of the same lot of Zea mays was collected from a local market. This maize was visually examined to be sure of its good quality which is essential for the quality of wort that will be produced. – Ferment agent The main ferment (yeast strain) used in this work was the commercial lager brewing strain (Saccharomyces cerevisiae brand Instant Yeast Nevada) collected from a super market. Method Production of malt The maize collected to the local market was washed, steeped in fresh water for about 60 h at room temperature (about 25 °C). The steeped maize was put in bags for 72 h of germination at room temperature to obtain the malt. Production of wort The obtained malt was dried at 60 °C for 5 h, roasted at 80 °C for 50 min in the Owen brand BINDER. The roasted material was ground to obtain the grist. The grist was later boiled between 65 °C and 78 °C for 30–120 min (1.3 L of water for 500 g of grist) to extract wort. Filtration was done using a clean cloth. Fig. 1. Bloc diagram of the process
Production of banana extract Test of Jones Ripped banana was washed, peeled and mashed using the blinder. Potable water was added in a ratio of 1/2 (V/V) (water/banana pulp). The mixture was filtrated to obtain the extract.
The test of Jones is a characteristic test for alcohol. This test is to rapidly differentiate between primary, secondary and tertiary alcohol. The Jones reagent is a mix solution of CrO3, sulfuric acid (H2SO4) and water (Dissolution of 26.72 g of CrO3 in 23 ml of concentrated H2SO4).
De-pectinization of banana pulp
• •
Banana pulp contains complex sugars which are not useable by microorganism. In order to reduce those sugars, de-pectinization was done using pectinase enzyme SIGMA-Aldrich P2736. Pectinase enzyme was added to the banana pulp at a concentration of 0.0003% (w/v) and left for 5–6 h in incubation at 38 °C with occasional stirring.
The test is positive with the primary and secondary alcohol: bluegreen coloration before 5 min (chrome III ion color) The test is negative with tertiary alcohol: no color change
Determination of alcohol content The alcohol content of samples was established by combining the results of two simple test measurements, that of a refractometer (to record sugar content) and a hydrometer (to determinate the specific gravity). The alcohol content (%) was calculated according to the equation below: Alcohol content = R − [(S.G.−l) × 1000] Were R= refractometer reading, SG = specific gravity
Production of alcohol beverage The fermentation process was carried out in a 5 L container in anaerobic condition, at 25 °C for 72 h. The fermentation process was initiated by the addition of 0.5–0.7 L of heavy yeast slurry (Saccharomyces cerevisiae) per hectoliter of wort. After fermentation the product were filtered using a clean cloth. Fig. 1 below represented the block diagram of the process. For this study, three formulations were experimented:
Statistical analyses
F1: 2/3 (V/V) (wort/banana extract) F2: 2.5/2.5 (V/V) (wort/banana extract) F3: 3/2 (V/V) (wort/banana extract)
Descriptive statistic was done using scatter plots to illustrate the link between the quantity of alcohol and the brix degree before and after fermentation. A linear model of estimation of the quantity of alcohol from the brix degree before and after fermentation was put in place through the equation of line of estimation of the quantity of alcohol produced. Correlation test was realized to evaluate the relationship between the brix degrees and the quantity of alcohol. Finally, analysis of variance (ANOVA) was realized to analyze the effect of different formulations on the quantity of alcohol and the result was illustrated by a boxplot.
Analytical methodology Before and after fermentations, samples were taken in triplicate and the pH and the degree brix of the filtered supernatant and wort were recorded respectively using a pH-meter OAKTON PN 54 × 541825 and a Refractometer 0–28% salinity (ATC). 12
International Journal of Gastronomy and Food Science 10 (2017) 11–15
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Statistical softwares: Excel 2010 (Scatter plots), R.3.3.1 (correlation tests, Anova, boxplots)
Table 2 variation of degree brix. Formulation
°brix of mixture (before fermentation)
°brix of beer (after fermentation)
Sugar content Variation (°brix)
F1 (2/3, V/V) With more banana adjunct F2 (2.5/2.5, V/V) With equal proportion F3 (3/2, V/V) With less banana adjunct
7.8 ± 1.08
3.71 ± 0.91
− 4.09
7.63 ± 1.20
3.65 ± 1.29
− 3.98
6.65 ± 0.63
2.93 ± 1.81
− 3.72
Sensory analyses Sensory analysis was carried out according to Mohamed et al. (2014), at the Food Technology Laboratory of the Institute of Agricultural Research for Development, IRAD Yaounde, Cameroon. These analysis were done by 12 trained panelists (5 women and 7 men). The average age of panelist was 37 years old for men and 33 years old for women. The sensory analysis was conducted at room temperature which corresponded to the temperature of consumption of that drink (about 25 °C). For each sample, and for the same panelist, four repetitions were done. Evaluation was done on a Nine-point hedonic scale. The scale and categories were as follows: Excellent = 9, very good=7, good=5, Fair=3 and poor=1. Characteristics evaluated included odor, color, aroma and taste.
3.7, 3.6 and 2.9°Brix respectively for F1, F2 and F3. Only about 40% of sugar contained in the wort was converted to alcohol during fermentation. Sugar content decreased with fermentation (F1: from 7.8°Brix before fermentation to 3.7°Brix after fermentation) and beverage formulations: sugar content of formulation F1was superior to that of F2 and F3. According to Navarro et al. (2007), sugars in wort are not all fermented equally, since the yeast has to hydrolyze sugar polymers before it can use them, as it always attacks hexoses first. Carvalho et al., (2009) showed that glucose was consumed first, followed by fructose, maltose, and finally maltotriose. According to Willaert and Nedovic, 2006, it is only after consumption by the yeast of about 60% of glucose in the wort, that maltose can be consumed. Since the above result showed that the pH did not varied significantly, one can say that sugar had been converted to alcohol. This is to prove the efficiency of baker's yeast mentioned by Alvarenga et al. (2011).
Results and discussion Variation of pH before and after fermentation The pH of the wort was recorded before and after the fermentation process to determine the variation and observed if the formed product was acidic (Table 1). Results showed that the pH decreased with fermentation and beverage formulation: the pH values ranged from 4.97 ± 0.23 to 4.13 ± 0.12 before and after fermentation for sample F1; from 5.03 ± 0.22 to 4.15 ± 0.06 before and after fermentation for sample F2 and from 5.08 ± 0.19 to 4.20 ± 0.04 before and after fermentation for sample F3. Generally, regardless of formulation, the pH variation was not significantly different (p < 0.05) as shown in Table 1. It was equally seen that the pH of the beverage was inferior to that of the wort. The pH is the main parameter for good fermentation. According to Prabir et al. (2013), the optimum pH of banana alcohol production should be 6.0. The highest pH value obtained in this study was 5.08. This could be attributed to lactic acid fermentation which caused the slight acidity of samples (Bede et al., 2015). The pH of the alcoholic beverages was smaller than that of the initial wort. These values are normal and inhibit the growth of acetic bacteria in the substrate. These results are in conformity with the literature: Alvarenga et al. (2011) obtained pH of banana wine values ranging from 4.29 to 4.40. The pH obtained by Hernández-Gómez et al. (2005) in different substrates of fermented melon juice varied between 4.4 and 4.9. Souflerous et al. (2004) obtained pH values between 4.1 and 5.7 in fermented blackberry fruit. The mean pH values obtained by Cortez et al. (2000) in fermented sugarcane juice were similar to that of this study. Lehtonen et al. (1999) obtained much lower pH values equal to 3.5, in brandy, and intermediate values of 3.95 and 3.89, in whiskey and rum, respectively.
Variation of alcohol content with formulations All the samples were tested positive to the Jones's solution. The coloration was intense and increase with the proportion of banana pulp used. Coloration was most intense in F1, followed by F2 and F3. The Table 3 recapitulated the data collection as well as the related alcohol content of samples. Generally, samples of alcoholic beverage obtained had light alcohol content and was proportional to the quantity of banana added: 4.63 ± 0.7%, 4.05 ± 0.4% and 3.32 ± 0.3% respectively for formulations F1, F2, and F3. Prabir et al. (2013) found alcohol content of beverage samples to be less than 8% (V/V) and Carvalho et al. (2009) found t to be 6.39% (V/ V) in banana alcohol beverage. Alcohol content increased with the banana proportion (adjunct) used: this was due to banana nutrients contents and fermentable sugar that can favoured the rapid growth and subsequent metabolism process of Saccharomyces cereviceae. The variation in the alcohol content between formulations was in conformity with that of Carvalho et al. (2009), and Harinder et al. (2011). Several authors have obtained higher concentrations of alcohols than those allowed by countries legislations in banana spirit produc-
Variation of sugar content with fermentation The degree brix of the mixture and beverage were recorded in Table 2. Results showed that all the sugar was not converted to alcohol during fermentation. The content of residual sugar in the beverage was
Table 3 Degree brix and associated alcohol content.
Table 1 Variation of pH with fermentation and beverage formulation. Formulation
pH before fermentation
pH after fermentation
pH variation
F1 (2/3V/V) F2 (2.5/2.5V/V) F3 (3/2V/V)
4.97 ± 0.23 5.03 ± 0.22 5.08 ± 0.19
4.13 ± 0.12 4.15 ± 0.06 4.20 ± 0.04
− 0.84 − 0,88 − 0,88
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Formulation
Average degree brix
Average alcohol content
F1: With more banana adjunct (2/3V/V) F2: equal proportion (2.5/2.5V/ V) F3: With less banana adjunct(3/ 2V/V)
8.35 ± 0.9
4.63 ± 0.7
7.4 ± 0.6
4.04 ± 0.4
6.3 ± 0.4
3.32 ± 0.3
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Fig. 2. Relationship between initial sugar content and Alcohol content of the product
tion. Guimaraes (2003) and Lara (2007) obtained very high alcohol concentrations (449.80 and 410.1 mg/100 ml of anhydrous alcohol, respectively) in the spirits produced. The excessively high alcohols concentrations found in banana spirits are comparable to those obtained in studies on spirits made of other fruits, such as mango, pineapple and cashew (Llobdanin, 2008; Nunes and Silva, 2007; Silva et al., 2009). Silva et al. (2009) found a concentration of higher alcohols of 434.01 mg/100 ml of anhydrous alcohol in a distilled beverage obtained from fermented banana peel; this concentration was higher than that allowed by the Brazilian legislation for this type of spirit.
Fig. 3. Effects of different formulations on the quantity of alcohol Table 5 Sensory evaluation results.
Evaluation of banana extracts performance in alcohol yield
Formulations
Aroma/10
Odor/10
Taste/10
Color/10
F1 F2 F3
4.8 ± 1.5a 5.2 ± 2.6a 6.9 ± 2.4b
6.3 ± 2.7a 5.8 ± 2.2a 5.9 ± 2.4a
4.5 ± 1.6a 4.8 ± 1.4a 4.7 ± 1.8a
7.5 ± 2.4a 7.5 ± 2.3a 7.8 ± 2.6a
(a,b): The values with the same letters in the same row are not significantly different (p < 0.05).
The scatter plot (Fig. 2) showed a perfect link between the quantity of alcohol produced and the brix degree of the mixture before fermentation with the regression coefficient R2=1. The coefficient value was used to indicate how well the linear regression line fits the original data points. It indicated that the linear regression was the best fitting model. The linear model of estimation of the quantity of alcohol from the degree brix before fermentation is given by the equation of line of estimation (y= 0,6395X − 0,7054) where y is the quantity of alcohol and x the degree brix before fermentation. Correlation test between the degree brix before fermentation and the quantity of alcohol gave a p-value inferior to 0.05 and the correlation coefficients of 0.999 which confirm the perfect link between the two factors. The characteristic of the graph above confirmed that the alcohol content increased with the initial sugar content. This was in line with what is presented in the Table 4 below which showed a correlation rate of about 1, irrespective of the formulation.
and the average scores was presented in the Table 5. Irrespective of the formulation, the lowest score attributed was obtained with parameters “taste”, followed by “aroma”, “odor” and “color”. Sensory analysis showed that the 3 formulations had a dark color (average score of 7.6), a poor taste (average score of 4.7), an average odor (average score of 5.1) for F1 and F2. Only F3 had a very good aroma (average score of 7). According to the sensory evaluation, F3 was the best formulation. Nguyen (2014) investigated factors affecting aroma characterization of fermented banana based products and showed that Bananabased product had a good aroma profile and can be considered as healthy alcoholic beverage. Carvalho et al. (2009) showed that the color of the wort produced with banana juice as adjunct is slightly darker than the one obtained from all-malt worts or from traditional commercial processes. It is known that enzymes present in fruits (such as polyphenol oxydase) contributed to the appearance of a darker color (enzymatic browning). Verstrepen et al. (2003) demonstrated that the fermentation of worts of high specific gravity often leads to unbalanced flavor profiles. Furthermore, in this type of process, the relative amount of different assimilable sugars in wort also has an influence on the flavor profile (Cortes et al., 2000). Worts containing higher glucose and fructose produce more esters than worts with high maltose contents (Engan, 1972; Younis and Stewart, 1999). The reason for the difference in ester production between glucose- and maltose-grown cells is still unclear. Thus, as the ester production is responsible for the fruity character of fermented beverages, volatile esters constitute an important group of aromatic compounds in beer. In modern high gravity fermentations, which are performed in tall cylindroconical vessels, the
Analysis of variance The analysis of variance (ANOVAS) of the effects of different formulations on the quantity of alcohol gave a p-value < 0.05. This value was highly significant and proved that the different formulations strongly influenced the quantity of alcohol obtained. The boxplot below (Fig. 3) illustrated these effects. The graph showed that the formulations F1 and F2 produced higher quantity of alcohol than F3. Sensory evaluation A panel of 12 members carried out the sensory test of the beverage Table 4 The performance of fermentation. Formulations
Quantity of banana pulp used
Alcohol content (%)
Ratio
Banana ratio (A)
Alcohol ratio (B)
Correlation rate (B/A)
F1 F2 F3
5.0 kg 4.2 kg 3.3 kg
4.63% 4.04% 3.32%
F2/F1 F3/F2 F3/F1
0.84 0.78 0.66
0.87 0.81 0.71
1.03 1.03 1.07
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Carvalho, G. B. M, Silva, Daniel P., Bento, Camila V., Vicente, António A., Teixeira, José A., Felipe, Maria das Graças A., Almeida e Silva, João B., 2009. Banana as adjunct in beer production: Applicability and performance of fermentative parameters. Appl. Biochem. Biotechnol. 155, 356–365. http://dx.doi.org/10.1007/s12010-008-8458y. Guimaraes Filho, O., 2003. Avaliação da produção artesanal da aguardente de banana utilizando Saccharomyces cerevisiae CA-1174 (Doctoral Thesis). Federal University of Lavras, 82. Harinder, S.O., Praveen, V.V., Lavudi, S., Sunil, B., Joshua, D.H., 2011. Ethanol production from banana peels using statistically optimized simultaneous scarification and fermentation process. Waste Manag. 31 (7), 1576–1584. Hernández-Gómez, L.F., Úbeda-Iranzo, J., García-Romero, E., Briones- Pérez, A., 2005. Comparative production of different melon distillates: chemical and sensory analyses. Food Chem. 90 (1), 115–125. Lara, C.A., 2007. Produção de aguardente de banana: emprego de enzimas pectinoliticas efeito de fontes de nitrogênio e quantidade de inóculo na formação de álcoois superiores. Diss. Food Sci., Fed. Univ. Minas Gerais, 74. Lehtonen, P.J., Keller LaDena, A., Ali-Matila, E.T., 1999. Multy method analysis of matured distilled alcoholic beverages for brand identification. Z. fur Leb. Unters. und Forsch. A 208, 413–417. Llobdanin, L.G., 2008. Potential of Blanquilla Pear Variety to Produce Pear Spirits: Influence of the Fermentation and Distillation Conditions in the Final Quality (Thesis). Universitat Rovira i Virgili., Tarragona, 187. Macgowan, M.W., Artiss, J.D., Strandbergh, D.R., Zak, B., 1983. A peroxidase-coupled method for the colorimetric determination of serum triglycerides. Clin. Chem. 29, 538–542. Mohamed, G.F., Sulieman, A.M., Soliman, N.G., Bassiuny, S.S., 2014. Fortification of biscuits with fish protein concentrate. World J. Dairy Food Sci. 9, 242–249, (idosi.org/wjdfs/). Mve Ona U.L., 2006. La consummation d′alcool en milieu scolaire: cas de la ville de Yaoundé; mémoire Ingenieur, Institut Sous-Régionale des Statistiques et d′économie appliquée. 〈http://www.memoireonline.com/09/10/3935/m_La-consommationdalcool-en-milieu-scolaire–cas-de-la-ville-de-Yaounde4.html〉. Navarro, S., Pérez, G., Navarro, G., Mena, L., Vela, N., 2007. Food Chem. 105, 1495–1503. http://dx.doi.org/10.1016/j.foodchem.2007.05.035. Nguyen, P.M., 2014. Investigation of factors affecting to banana wine (Musa chiliocarpa & Musa basjoo sieb) fermentation. Int. J. Multidiscip. Res. Dev. 1 (3), 118–124, (e-ISSN: 2349-4182 p-ISSN: 2349-5979). Nunes BRP, Silva FLH (2007). Estudo da destilação de fermentado de fruta: cinética do processo e caracterização físico-química do produto. In: Anais IV Congress of Scientific Initiation of the Universidad Federal de Campina Grande, (Brazil), p. 10. Nwabueze, T.U., Uchendu, C.B., 2011. African breadfruit (Treculia africana) seed as adjunct in ethanol production. Eur. J. Food Res. Rev. 1 (1), 15–22. Parawira, W., Tusiime, D., Binomugisha, S., 2012. Microbial and biochemical changes occurring during production of traditional Rwandese banana beer “Urwagwa”. Ferment. Technol. 1 (3), 1000104, (ISSN: 2167-7972 FMT). Prabir, D., Sudipta, D., Soumitra, B., Saikat, M., 2013. Production of banana alcohol and utilization of banana residue. J. Res. Eng. Technol. 02 (10), (| Oct-2013). Pugazhenthi, M., Cholapandian, K., 2011. Production of beer from Sorghum with banana as an adjunct. Glob. J. Mod. Biol. Technol. 1 (2), 34–36. Shale, K., Mukamugema, J., Lues, R.J., Venter, P, Smidt, O.D., 2012. Microbiota associated with commercially produced traditional banana beer in Rwanda. Sci. Res. Essays 7 (47), 4037–4046, ISSN 1992-2248. Silva, M.B.L., Chaves, B.P., Lelis, V.G., Alvarenga, L.M., Zuim, D.R., Silva, P.H.A., 2009a. Qualidade Fisico Quimica e Sensorial de aguardentes de polpa de banana e banana integral submetidas à hidrólise enzimática. Alim. Nutr. 20 (2), 217–221. Souflerous, E.H., Mygdalia, A.S., Natskoulis, P., 2004. Characterization and safety evaluation of the traditional Greek fruit distillate ‘‘Mouro’’ by flavor compounds and mineral analysis. Food Chem. 86, 625–636. Verstrepen, K.J., Derdelinckx, G., Dufour, J.P., Winderickx, J., Thevelein, J.M., Pretorius, I.S., et al., 2003. J. Biosci. Bioeng. 96 (2), 110–118. Willaert, R., Nedovic, V.A., 2006. Advanced in food process engineering research and applications. J. Chem. Technol. Biotechnol. (Oxf.) 81, 1353–1367. http://dx.doi.org/ 10.1002/jctb.1582. Younis, 0 S., Stewart, G.G., 1999. J. Am. Soc. Brew. Chem. 57, 39–45. WHO, 2002. Statistics on «Adult per capita alcohol consumption in Cameroon from 1961 to 2001 », 44Pp.
beer ester balance is often suboptimal, resulting in a clear decrease in beer quality (Verstrepen et al., 2003). Thus, when using banana as adjunct in the brewing process, some advantage in this sense is expected. The use of banana adjuncts may improve beer quality. An overview of the consumption of traditional alcoholic beverages in Cameroon In Cameroon, alcoholic beverage remains the main drink consumed, followed by wine and spirits (WHO, 2002). For several decades, there has been a gradual decline in the consumption of industrial made beers, because the price is expensive (the average price is 1.5 Dollars) compared to the traditional alcoholic beverage which is cheaper (0.5 Dollars). Although official statistics on traditional alcoholic beverage consumption are not available, a non-governmental organization called 'OASIS' highlighted the importance of that drink in Cameroon. The latter estimates that more than 30% of Cameroonians consume traditional alcoholic beverages: Among the most widely consumed, is the raffia-based alcoholic beverage called 'matango' (40%), followed by the cassava-based alcoholic beverage called 'odontol (30%), the milletbased alcoholic beverage called ‘bili-bili’ (25%) and others (5%) (Mve, 2006). Conclusion This study aimed to produce traditional alcoholic beverage using banana as an adjunct and evaluate the alcohol yield performance. The evaluation of banana extract performance in alcohol yield showed a perfect link between the quantity of alcohol produced and the brix degree of the mixture before fermentation. Sensory analysis highlighted that F3 was the best formulation with the very best aroma. It can be concluded that banana juice used as adjunct in brewing methods aids in the development of new and different alcoholic beverage. However, further work is needed to study the microbial contamination and the shelf life of the beverage. References Alvarenga, R.M., Carrara, A.G., Silva, C., Oliveira, E.S., 2011. Potential application of Saccharomyces cerevisiae strains for the fermentation of banana pulp. Afr. J. Biotechnol. 10 (18), 3608–3615. Bamforth, C.W. (Ed.), 2006. Brewing New Technologies. KRRY Bio science, Washington DC, ISBN-13: 978-1-84569-003-8. Bede, E.N., Okeke, C.E., Amandikwa, C., 2015. Physicochemical properties and sensory evaluation of Kunu-zaki beverage produced by substitution of sweet potato with deite fruits. J. Environ. Sci., Toxicol. Food Technol. 9 (3), 81–84. Cortes, S.M., Gil, M.L., Fernandez, E., 2000. The influence of redistillation in the distribuition of volatile components of marc spirit (aguardiente) and its repercussion on the aromatic quality. Sci. Des. Aliments 22, 265–275. Donohue, M., Denham, T.P., 2009. Banana (Musa Spp) domestication in the Asia-Pacific region linguistic and archaeobotanical perspectives. Ethnobot. Res. Appl. 7, 293–332. Engan, S., 1972. Wort composition and beer flavour. II: the influence of different carbohydrates on the formation of some flavour components during fermentation. J. Inst. Brew. Inst. Brew. (Gt. Br.) 78, 169–173.
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Production technique and sensory evaluation of traditional alcoholic beverage based maize and banana
MARK
⁎
Mounjouenpou Paulinea, , Okouda Alexandreb, Bongse Kari Andoseha, Maboune Tetmoun Suzanne Abelinea, Tanya Agathab a b
Food Technology Laboratory, Institute of Agricultural Research for Development (IRAD), P.O. Box 2067, Yaounde, Cameroon College of Technology, University of Bamenda, Cameroon
A R T I C L E I N F O
A BS T RAC T
Keywords: Traditional alcohol beverage Banana pulp Depectinization Fermentation Alcohol content Sensory evaluation
Traditional alcoholic beverage has become common because of economic issue. This work was aimed to improve production process of alcoholic beverage based maize and banana extract and to evaluate sensory parameters of the obtained alcoholic beverage. Three formulations were tested with different quantity of banana pulp as adjunct (2v/3v, 2.5v/2.5v, and 3v/2v; wort/banana pulp labeled F1, F2 and F3 respectively). De-pectinized banana pulp was added to wort and the mixture was fermented in anaerobic condition, at ambient temperature of about 25 °C for 72 h in presence of Saccharomyces cerevisiae. Samples of alcoholic beverage obtained had light alcohol content from 4.63 ± 0.7% for F1, 4.05 ± 0.4% for F2, 3.32 ± 0.3% for F3. The alcohol content of samples was proportional to the quantity of banana added. The evaluation of banana extract performance in alcohol yield showed a perfect link between the quantity of alcohol produced and the brix degree of the mixture before fermentation, with the regression coefficient of 1. Sensory analysis showed that the 3 formulations had a dark color, a poor taste, an average odor for F1 and F2. Only F3 had a very good aroma. According to the sensory evaluation, F3 was the best formulation.
Background Traditionally, the main raw material used in beer production has been mainly cereals (Nwabueze and Uchendu, 2011) (malted and unmalted) due to their high content in soluble (fermentable) sugar. The competition of cereals between the population and breweries, led the brewery industries to search for cheaper alternative sources of starch to substitute the cereals (Nwabueze and Uchendu, 2011). Several research on the traditional production of alcoholic beverages using banana as the raw material adjunct has been carried out (Bamforth 2006; Carvalho et al., 2009). Banana is rich in carbohydrates and minerals, and provides low acidity (Donohue and Denham, 2009). Prabir et al. (2013) used banana to produce beer and valorized the residues in the production of cookies. Carvalho et al. (2009) evaluated the performance of wort adjusted with banana juice at different concentrations and revealed an increase in ethanol production with approximately 0.4 g/g ethanol yield and 0.6 g/l volumetric productivity after 84 h of processing (Macgowan et al., 1983; Willaert and Nedovic, 2006). Shale et al. (2012) investigated on commercially produced banana beer using traditional methods. In that study, the authors concluded on a poor microbial quality of the traditional beer. The production of beer using
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Corresponding author. E-mail address: [email protected] (M. Pauline).
http://dx.doi.org/10.1016/j.ijgfs.2017.09.003 Received 21 December 2016; Accepted 15 September 2017 Available online 21 September 2017 1878-450X/ © 2017 Elsevier B.V. All rights reserved.
banana as an adjunct was also realized by Pugazhenthi and Cholapandian (2011) and concluded that banana used as an adjunct could help in the development of new products as well as in the elaboration of concentrated worts. Although the use of banana in traditional beer production is well known in some African countries: urwagwa in Kenya, Rwanda and Burundi, Kasiksi in DR Congo, and lubisi in Uganda (Parawira, 2012), no research of this kind has been conducted in Cameroon. In Cameroon, traditional beer are only maize based (Haa’a in Center region, Chaa’a in North - west, or sorghum based (Bilibli in Grand North)). The aim of this study was to improve the technique in alcoholic beverage production in Cameroon using the new ingredient (banana as an adjunct) and evaluate the alcohol yield performance while valorizing our local products. Materials and method Materials – Banana (Musa acuminata colla) The very ripe banana from the same lot was collected from a
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local market. Bananas were peeled. Water was added in a ratio of 1/ 3 (V/V) (water/banana pulp) dilution into the prepared pulp. – Maize (Zea mays) Yellow maize of the same lot of Zea mays was collected from a local market. This maize was visually examined to be sure of its good quality which is essential for the quality of wort that will be produced. – Ferment agent The main ferment (yeast strain) used in this work was the commercial lager brewing strain (Saccharomyces cerevisiae brand Instant Yeast Nevada) collected from a super market. Method Production of malt The maize collected to the local market was washed, steeped in fresh water for about 60 h at room temperature (about 25 °C). The steeped maize was put in bags for 72 h of germination at room temperature to obtain the malt. Production of wort The obtained malt was dried at 60 °C for 5 h, roasted at 80 °C for 50 min in the Owen brand BINDER. The roasted material was ground to obtain the grist. The grist was later boiled between 65 °C and 78 °C for 30–120 min (1.3 L of water for 500 g of grist) to extract wort. Filtration was done using a clean cloth. Fig. 1. Bloc diagram of the process
Production of banana extract Test of Jones Ripped banana was washed, peeled and mashed using the blinder. Potable water was added in a ratio of 1/2 (V/V) (water/banana pulp). The mixture was filtrated to obtain the extract.
The test of Jones is a characteristic test for alcohol. This test is to rapidly differentiate between primary, secondary and tertiary alcohol. The Jones reagent is a mix solution of CrO3, sulfuric acid (H2SO4) and water (Dissolution of 26.72 g of CrO3 in 23 ml of concentrated H2SO4).
De-pectinization of banana pulp
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Banana pulp contains complex sugars which are not useable by microorganism. In order to reduce those sugars, de-pectinization was done using pectinase enzyme SIGMA-Aldrich P2736. Pectinase enzyme was added to the banana pulp at a concentration of 0.0003% (w/v) and left for 5–6 h in incubation at 38 °C with occasional stirring.
The test is positive with the primary and secondary alcohol: bluegreen coloration before 5 min (chrome III ion color) The test is negative with tertiary alcohol: no color change
Determination of alcohol content The alcohol content of samples was established by combining the results of two simple test measurements, that of a refractometer (to record sugar content) and a hydrometer (to determinate the specific gravity). The alcohol content (%) was calculated according to the equation below: Alcohol content = R − [(S.G.−l) × 1000] Were R= refractometer reading, SG = specific gravity
Production of alcohol beverage The fermentation process was carried out in a 5 L container in anaerobic condition, at 25 °C for 72 h. The fermentation process was initiated by the addition of 0.5–0.7 L of heavy yeast slurry (Saccharomyces cerevisiae) per hectoliter of wort. After fermentation the product were filtered using a clean cloth. Fig. 1 below represented the block diagram of the process. For this study, three formulations were experimented:
Statistical analyses
F1: 2/3 (V/V) (wort/banana extract) F2: 2.5/2.5 (V/V) (wort/banana extract) F3: 3/2 (V/V) (wort/banana extract)
Descriptive statistic was done using scatter plots to illustrate the link between the quantity of alcohol and the brix degree before and after fermentation. A linear model of estimation of the quantity of alcohol from the brix degree before and after fermentation was put in place through the equation of line of estimation of the quantity of alcohol produced. Correlation test was realized to evaluate the relationship between the brix degrees and the quantity of alcohol. Finally, analysis of variance (ANOVA) was realized to analyze the effect of different formulations on the quantity of alcohol and the result was illustrated by a boxplot.
Analytical methodology Before and after fermentations, samples were taken in triplicate and the pH and the degree brix of the filtered supernatant and wort were recorded respectively using a pH-meter OAKTON PN 54 × 541825 and a Refractometer 0–28% salinity (ATC). 12
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Statistical softwares: Excel 2010 (Scatter plots), R.3.3.1 (correlation tests, Anova, boxplots)
Table 2 variation of degree brix. Formulation
°brix of mixture (before fermentation)
°brix of beer (after fermentation)
Sugar content Variation (°brix)
F1 (2/3, V/V) With more banana adjunct F2 (2.5/2.5, V/V) With equal proportion F3 (3/2, V/V) With less banana adjunct
7.8 ± 1.08
3.71 ± 0.91
− 4.09
7.63 ± 1.20
3.65 ± 1.29
− 3.98
6.65 ± 0.63
2.93 ± 1.81
− 3.72
Sensory analyses Sensory analysis was carried out according to Mohamed et al. (2014), at the Food Technology Laboratory of the Institute of Agricultural Research for Development, IRAD Yaounde, Cameroon. These analysis were done by 12 trained panelists (5 women and 7 men). The average age of panelist was 37 years old for men and 33 years old for women. The sensory analysis was conducted at room temperature which corresponded to the temperature of consumption of that drink (about 25 °C). For each sample, and for the same panelist, four repetitions were done. Evaluation was done on a Nine-point hedonic scale. The scale and categories were as follows: Excellent = 9, very good=7, good=5, Fair=3 and poor=1. Characteristics evaluated included odor, color, aroma and taste.
3.7, 3.6 and 2.9°Brix respectively for F1, F2 and F3. Only about 40% of sugar contained in the wort was converted to alcohol during fermentation. Sugar content decreased with fermentation (F1: from 7.8°Brix before fermentation to 3.7°Brix after fermentation) and beverage formulations: sugar content of formulation F1was superior to that of F2 and F3. According to Navarro et al. (2007), sugars in wort are not all fermented equally, since the yeast has to hydrolyze sugar polymers before it can use them, as it always attacks hexoses first. Carvalho et al., (2009) showed that glucose was consumed first, followed by fructose, maltose, and finally maltotriose. According to Willaert and Nedovic, 2006, it is only after consumption by the yeast of about 60% of glucose in the wort, that maltose can be consumed. Since the above result showed that the pH did not varied significantly, one can say that sugar had been converted to alcohol. This is to prove the efficiency of baker's yeast mentioned by Alvarenga et al. (2011).
Results and discussion Variation of pH before and after fermentation The pH of the wort was recorded before and after the fermentation process to determine the variation and observed if the formed product was acidic (Table 1). Results showed that the pH decreased with fermentation and beverage formulation: the pH values ranged from 4.97 ± 0.23 to 4.13 ± 0.12 before and after fermentation for sample F1; from 5.03 ± 0.22 to 4.15 ± 0.06 before and after fermentation for sample F2 and from 5.08 ± 0.19 to 4.20 ± 0.04 before and after fermentation for sample F3. Generally, regardless of formulation, the pH variation was not significantly different (p < 0.05) as shown in Table 1. It was equally seen that the pH of the beverage was inferior to that of the wort. The pH is the main parameter for good fermentation. According to Prabir et al. (2013), the optimum pH of banana alcohol production should be 6.0. The highest pH value obtained in this study was 5.08. This could be attributed to lactic acid fermentation which caused the slight acidity of samples (Bede et al., 2015). The pH of the alcoholic beverages was smaller than that of the initial wort. These values are normal and inhibit the growth of acetic bacteria in the substrate. These results are in conformity with the literature: Alvarenga et al. (2011) obtained pH of banana wine values ranging from 4.29 to 4.40. The pH obtained by Hernández-Gómez et al. (2005) in different substrates of fermented melon juice varied between 4.4 and 4.9. Souflerous et al. (2004) obtained pH values between 4.1 and 5.7 in fermented blackberry fruit. The mean pH values obtained by Cortez et al. (2000) in fermented sugarcane juice were similar to that of this study. Lehtonen et al. (1999) obtained much lower pH values equal to 3.5, in brandy, and intermediate values of 3.95 and 3.89, in whiskey and rum, respectively.
Variation of alcohol content with formulations All the samples were tested positive to the Jones's solution. The coloration was intense and increase with the proportion of banana pulp used. Coloration was most intense in F1, followed by F2 and F3. The Table 3 recapitulated the data collection as well as the related alcohol content of samples. Generally, samples of alcoholic beverage obtained had light alcohol content and was proportional to the quantity of banana added: 4.63 ± 0.7%, 4.05 ± 0.4% and 3.32 ± 0.3% respectively for formulations F1, F2, and F3. Prabir et al. (2013) found alcohol content of beverage samples to be less than 8% (V/V) and Carvalho et al. (2009) found t to be 6.39% (V/ V) in banana alcohol beverage. Alcohol content increased with the banana proportion (adjunct) used: this was due to banana nutrients contents and fermentable sugar that can favoured the rapid growth and subsequent metabolism process of Saccharomyces cereviceae. The variation in the alcohol content between formulations was in conformity with that of Carvalho et al. (2009), and Harinder et al. (2011). Several authors have obtained higher concentrations of alcohols than those allowed by countries legislations in banana spirit produc-
Variation of sugar content with fermentation The degree brix of the mixture and beverage were recorded in Table 2. Results showed that all the sugar was not converted to alcohol during fermentation. The content of residual sugar in the beverage was
Table 3 Degree brix and associated alcohol content.
Table 1 Variation of pH with fermentation and beverage formulation. Formulation
pH before fermentation
pH after fermentation
pH variation
F1 (2/3V/V) F2 (2.5/2.5V/V) F3 (3/2V/V)
4.97 ± 0.23 5.03 ± 0.22 5.08 ± 0.19
4.13 ± 0.12 4.15 ± 0.06 4.20 ± 0.04
− 0.84 − 0,88 − 0,88
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Formulation
Average degree brix
Average alcohol content
F1: With more banana adjunct (2/3V/V) F2: equal proportion (2.5/2.5V/ V) F3: With less banana adjunct(3/ 2V/V)
8.35 ± 0.9
4.63 ± 0.7
7.4 ± 0.6
4.04 ± 0.4
6.3 ± 0.4
3.32 ± 0.3
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Fig. 2. Relationship between initial sugar content and Alcohol content of the product
tion. Guimaraes (2003) and Lara (2007) obtained very high alcohol concentrations (449.80 and 410.1 mg/100 ml of anhydrous alcohol, respectively) in the spirits produced. The excessively high alcohols concentrations found in banana spirits are comparable to those obtained in studies on spirits made of other fruits, such as mango, pineapple and cashew (Llobdanin, 2008; Nunes and Silva, 2007; Silva et al., 2009). Silva et al. (2009) found a concentration of higher alcohols of 434.01 mg/100 ml of anhydrous alcohol in a distilled beverage obtained from fermented banana peel; this concentration was higher than that allowed by the Brazilian legislation for this type of spirit.
Fig. 3. Effects of different formulations on the quantity of alcohol Table 5 Sensory evaluation results.
Evaluation of banana extracts performance in alcohol yield
Formulations
Aroma/10
Odor/10
Taste/10
Color/10
F1 F2 F3
4.8 ± 1.5a 5.2 ± 2.6a 6.9 ± 2.4b
6.3 ± 2.7a 5.8 ± 2.2a 5.9 ± 2.4a
4.5 ± 1.6a 4.8 ± 1.4a 4.7 ± 1.8a
7.5 ± 2.4a 7.5 ± 2.3a 7.8 ± 2.6a
(a,b): The values with the same letters in the same row are not significantly different (p < 0.05).
The scatter plot (Fig. 2) showed a perfect link between the quantity of alcohol produced and the brix degree of the mixture before fermentation with the regression coefficient R2=1. The coefficient value was used to indicate how well the linear regression line fits the original data points. It indicated that the linear regression was the best fitting model. The linear model of estimation of the quantity of alcohol from the degree brix before fermentation is given by the equation of line of estimation (y= 0,6395X − 0,7054) where y is the quantity of alcohol and x the degree brix before fermentation. Correlation test between the degree brix before fermentation and the quantity of alcohol gave a p-value inferior to 0.05 and the correlation coefficients of 0.999 which confirm the perfect link between the two factors. The characteristic of the graph above confirmed that the alcohol content increased with the initial sugar content. This was in line with what is presented in the Table 4 below which showed a correlation rate of about 1, irrespective of the formulation.
and the average scores was presented in the Table 5. Irrespective of the formulation, the lowest score attributed was obtained with parameters “taste”, followed by “aroma”, “odor” and “color”. Sensory analysis showed that the 3 formulations had a dark color (average score of 7.6), a poor taste (average score of 4.7), an average odor (average score of 5.1) for F1 and F2. Only F3 had a very good aroma (average score of 7). According to the sensory evaluation, F3 was the best formulation. Nguyen (2014) investigated factors affecting aroma characterization of fermented banana based products and showed that Bananabased product had a good aroma profile and can be considered as healthy alcoholic beverage. Carvalho et al. (2009) showed that the color of the wort produced with banana juice as adjunct is slightly darker than the one obtained from all-malt worts or from traditional commercial processes. It is known that enzymes present in fruits (such as polyphenol oxydase) contributed to the appearance of a darker color (enzymatic browning). Verstrepen et al. (2003) demonstrated that the fermentation of worts of high specific gravity often leads to unbalanced flavor profiles. Furthermore, in this type of process, the relative amount of different assimilable sugars in wort also has an influence on the flavor profile (Cortes et al., 2000). Worts containing higher glucose and fructose produce more esters than worts with high maltose contents (Engan, 1972; Younis and Stewart, 1999). The reason for the difference in ester production between glucose- and maltose-grown cells is still unclear. Thus, as the ester production is responsible for the fruity character of fermented beverages, volatile esters constitute an important group of aromatic compounds in beer. In modern high gravity fermentations, which are performed in tall cylindroconical vessels, the
Analysis of variance The analysis of variance (ANOVAS) of the effects of different formulations on the quantity of alcohol gave a p-value < 0.05. This value was highly significant and proved that the different formulations strongly influenced the quantity of alcohol obtained. The boxplot below (Fig. 3) illustrated these effects. The graph showed that the formulations F1 and F2 produced higher quantity of alcohol than F3. Sensory evaluation A panel of 12 members carried out the sensory test of the beverage Table 4 The performance of fermentation. Formulations
Quantity of banana pulp used
Alcohol content (%)
Ratio
Banana ratio (A)
Alcohol ratio (B)
Correlation rate (B/A)
F1 F2 F3
5.0 kg 4.2 kg 3.3 kg
4.63% 4.04% 3.32%
F2/F1 F3/F2 F3/F1
0.84 0.78 0.66
0.87 0.81 0.71
1.03 1.03 1.07
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Carvalho, G. B. M, Silva, Daniel P., Bento, Camila V., Vicente, António A., Teixeira, José A., Felipe, Maria das Graças A., Almeida e Silva, João B., 2009. Banana as adjunct in beer production: Applicability and performance of fermentative parameters. Appl. Biochem. Biotechnol. 155, 356–365. http://dx.doi.org/10.1007/s12010-008-8458y. Guimaraes Filho, O., 2003. Avaliação da produção artesanal da aguardente de banana utilizando Saccharomyces cerevisiae CA-1174 (Doctoral Thesis). Federal University of Lavras, 82. Harinder, S.O., Praveen, V.V., Lavudi, S., Sunil, B., Joshua, D.H., 2011. Ethanol production from banana peels using statistically optimized simultaneous scarification and fermentation process. Waste Manag. 31 (7), 1576–1584. Hernández-Gómez, L.F., Úbeda-Iranzo, J., García-Romero, E., Briones- Pérez, A., 2005. Comparative production of different melon distillates: chemical and sensory analyses. Food Chem. 90 (1), 115–125. Lara, C.A., 2007. Produção de aguardente de banana: emprego de enzimas pectinoliticas efeito de fontes de nitrogênio e quantidade de inóculo na formação de álcoois superiores. Diss. Food Sci., Fed. Univ. Minas Gerais, 74. Lehtonen, P.J., Keller LaDena, A., Ali-Matila, E.T., 1999. Multy method analysis of matured distilled alcoholic beverages for brand identification. Z. fur Leb. Unters. und Forsch. A 208, 413–417. Llobdanin, L.G., 2008. Potential of Blanquilla Pear Variety to Produce Pear Spirits: Influence of the Fermentation and Distillation Conditions in the Final Quality (Thesis). Universitat Rovira i Virgili., Tarragona, 187. Macgowan, M.W., Artiss, J.D., Strandbergh, D.R., Zak, B., 1983. A peroxidase-coupled method for the colorimetric determination of serum triglycerides. Clin. Chem. 29, 538–542. Mohamed, G.F., Sulieman, A.M., Soliman, N.G., Bassiuny, S.S., 2014. Fortification of biscuits with fish protein concentrate. World J. Dairy Food Sci. 9, 242–249, (idosi.org/wjdfs/). Mve Ona U.L., 2006. La consummation d′alcool en milieu scolaire: cas de la ville de Yaoundé; mémoire Ingenieur, Institut Sous-Régionale des Statistiques et d′économie appliquée. 〈http://www.memoireonline.com/09/10/3935/m_La-consommationdalcool-en-milieu-scolaire–cas-de-la-ville-de-Yaounde4.html〉. Navarro, S., Pérez, G., Navarro, G., Mena, L., Vela, N., 2007. Food Chem. 105, 1495–1503. http://dx.doi.org/10.1016/j.foodchem.2007.05.035. Nguyen, P.M., 2014. Investigation of factors affecting to banana wine (Musa chiliocarpa & Musa basjoo sieb) fermentation. Int. J. Multidiscip. Res. Dev. 1 (3), 118–124, (e-ISSN: 2349-4182 p-ISSN: 2349-5979). Nunes BRP, Silva FLH (2007). Estudo da destilação de fermentado de fruta: cinética do processo e caracterização físico-química do produto. In: Anais IV Congress of Scientific Initiation of the Universidad Federal de Campina Grande, (Brazil), p. 10. Nwabueze, T.U., Uchendu, C.B., 2011. African breadfruit (Treculia africana) seed as adjunct in ethanol production. Eur. J. Food Res. Rev. 1 (1), 15–22. Parawira, W., Tusiime, D., Binomugisha, S., 2012. Microbial and biochemical changes occurring during production of traditional Rwandese banana beer “Urwagwa”. Ferment. Technol. 1 (3), 1000104, (ISSN: 2167-7972 FMT). Prabir, D., Sudipta, D., Soumitra, B., Saikat, M., 2013. Production of banana alcohol and utilization of banana residue. J. Res. Eng. Technol. 02 (10), (| Oct-2013). Pugazhenthi, M., Cholapandian, K., 2011. Production of beer from Sorghum with banana as an adjunct. Glob. J. Mod. Biol. Technol. 1 (2), 34–36. Shale, K., Mukamugema, J., Lues, R.J., Venter, P, Smidt, O.D., 2012. Microbiota associated with commercially produced traditional banana beer in Rwanda. Sci. Res. Essays 7 (47), 4037–4046, ISSN 1992-2248. Silva, M.B.L., Chaves, B.P., Lelis, V.G., Alvarenga, L.M., Zuim, D.R., Silva, P.H.A., 2009a. Qualidade Fisico Quimica e Sensorial de aguardentes de polpa de banana e banana integral submetidas à hidrólise enzimática. Alim. Nutr. 20 (2), 217–221. Souflerous, E.H., Mygdalia, A.S., Natskoulis, P., 2004. Characterization and safety evaluation of the traditional Greek fruit distillate ‘‘Mouro’’ by flavor compounds and mineral analysis. Food Chem. 86, 625–636. Verstrepen, K.J., Derdelinckx, G., Dufour, J.P., Winderickx, J., Thevelein, J.M., Pretorius, I.S., et al., 2003. J. Biosci. Bioeng. 96 (2), 110–118. Willaert, R., Nedovic, V.A., 2006. Advanced in food process engineering research and applications. J. Chem. Technol. Biotechnol. (Oxf.) 81, 1353–1367. http://dx.doi.org/ 10.1002/jctb.1582. Younis, 0 S., Stewart, G.G., 1999. J. Am. Soc. Brew. Chem. 57, 39–45. WHO, 2002. Statistics on «Adult per capita alcohol consumption in Cameroon from 1961 to 2001 », 44Pp.
beer ester balance is often suboptimal, resulting in a clear decrease in beer quality (Verstrepen et al., 2003). Thus, when using banana as adjunct in the brewing process, some advantage in this sense is expected. The use of banana adjuncts may improve beer quality. An overview of the consumption of traditional alcoholic beverages in Cameroon In Cameroon, alcoholic beverage remains the main drink consumed, followed by wine and spirits (WHO, 2002). For several decades, there has been a gradual decline in the consumption of industrial made beers, because the price is expensive (the average price is 1.5 Dollars) compared to the traditional alcoholic beverage which is cheaper (0.5 Dollars). Although official statistics on traditional alcoholic beverage consumption are not available, a non-governmental organization called 'OASIS' highlighted the importance of that drink in Cameroon. The latter estimates that more than 30% of Cameroonians consume traditional alcoholic beverages: Among the most widely consumed, is the raffia-based alcoholic beverage called 'matango' (40%), followed by the cassava-based alcoholic beverage called 'odontol (30%), the milletbased alcoholic beverage called ‘bili-bili’ (25%) and others (5%) (Mve, 2006). Conclusion This study aimed to produce traditional alcoholic beverage using banana as an adjunct and evaluate the alcohol yield performance. The evaluation of banana extract performance in alcohol yield showed a perfect link between the quantity of alcohol produced and the brix degree of the mixture before fermentation. Sensory analysis highlighted that F3 was the best formulation with the very best aroma. It can be concluded that banana juice used as adjunct in brewing methods aids in the development of new and different alcoholic beverage. However, further work is needed to study the microbial contamination and the shelf life of the beverage. References Alvarenga, R.M., Carrara, A.G., Silva, C., Oliveira, E.S., 2011. Potential application of Saccharomyces cerevisiae strains for the fermentation of banana pulp. Afr. J. Biotechnol. 10 (18), 3608–3615. Bamforth, C.W. (Ed.), 2006. Brewing New Technologies. KRRY Bio science, Washington DC, ISBN-13: 978-1-84569-003-8. Bede, E.N., Okeke, C.E., Amandikwa, C., 2015. Physicochemical properties and sensory evaluation of Kunu-zaki beverage produced by substitution of sweet potato with deite fruits. J. Environ. Sci., Toxicol. Food Technol. 9 (3), 81–84. Cortes, S.M., Gil, M.L., Fernandez, E., 2000. The influence of redistillation in the distribuition of volatile components of marc spirit (aguardiente) and its repercussion on the aromatic quality. Sci. Des. Aliments 22, 265–275. Donohue, M., Denham, T.P., 2009. Banana (Musa Spp) domestication in the Asia-Pacific region linguistic and archaeobotanical perspectives. Ethnobot. Res. Appl. 7, 293–332. Engan, S., 1972. Wort composition and beer flavour. II: the influence of different carbohydrates on the formation of some flavour components during fermentation. J. Inst. Brew. Inst. Brew. (Gt. Br.) 78, 169–173.
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