MICROBIAL AND PHYSICOCHEMICAL QUALITIES OF WINE PRODUCED FROM PLANTAIN FRUITS (Musa paradisiaca Linn)

Abstract

Local alcoholic beverages produced in Africa involve the activities of an array of microorganisms to produce drinks of acceptable quality characteristics through fermentation. This study was aimed at investigating the physicochemical properties and qualities of plantain wine (‘agadagidi’) produced from unripe and ripe plantain fruits (Musa paradiasca). Mature giant horn plantains were collected from Arigidi Akoko, Ondo State, Nigeria. Plantain fruits were divided into two labelled U (unripe plantain fruits), R (ripe plantain fruits). The colour, temperature, pH and total titratable acidity (%TTA), enumeration, isolation and characterization of microorganisms associated with plantain wine were carried out using standard method. Foaming density, proximate composition, alcohol contents, minerals, antioxidants properties, anti-nutrients and sensory evaluation of plantain wine were determined using standard technique. The pH of sample U and R significantly (P < 0.05) reduced to 4.51 and 4.71 respectively while TTA progressively increased to 3.5% to 5.0% at the end of fermentation. Sample R had highest turbidity range of 132.41 NTU at day 5, the observed colour all through fermentation period for both unripe colourless and ripe was observed to be pale yellow. Temperature was observed to increase all through the fermentation periods in both samples. Microorganisms involved in the fermentation are; E. coli, S. aureus, B. subtilis, B.cereus, S. faecalis, L. plantarum, Leuconostoc, mesenteriodes, S. cerevisiae, C. albicans, P. notatum, A. flavus and A. niger. Sample U had highest amylase, lipase, pectinase and cellulase activity as (μmol/min) 1.1791, 2.1012, 0.0027 and 0.005782 respectively. There was significant difference (P < 0.05) in proximate composition of the two sample. At the end of fermentation, sample U had the highest value of proximate composition of protein contents 10.8 %, fat 3.07 %, fibre 0.92 % and carbohydrate 32.84 %. There was no significant difference (P > 0.05) in foaming density of the two sample throughout the fermentation period. The alcoholic contents of both samples increased as fermentation proceeds. Sample R had the highest antioxidant properties for DPPH, H2O2 and OH as 59.9%, 51.01% and 55.9% respectively. Minerals such as Sodium, Potassium, Zinc, Calcium and Iron were present in both samples. At the end of fermentation, sample U had highest mineral contents for Sodium, Potassium, Zinc and Iron as 85.02 mg/g, 160.01 mg/g, 1.19 mg/g and 0.99 mg/g, respectively. There was presence of phytate, oxalate, saponin and tannin in the two samples. The result obtained from the sensory evaluation indicated that plantain wine treated with chemical preservative, bitter leaf and pasteurization was acceptable to consumers. It is also concluded that microorganisms utilized plantain fruits as substrate for production of some metabolites of industrial applications.