HARNESSING THE NUTRITIONAL QUALITY OF PAWPAW AND PINEAPPLE FRUITS FOR PILOT SCALE PRODUCTION OF WINE

Authors

  • Olufemi Emmanuel Bankefa Federal University Oye-Ekiti, Department of Microbiology, Ekiti State, P.M.B. 363, Nigeria
  • Seye Julius Oladeji Federal University Oye-Ekiti, Department of Microbiology, Ekiti State, P.M.B. 363, Nigeria http://orcid.org/0000-0002-1526-2850
  • Ruth Adefolakemi Gabriel-Ajobiewe Federal University Oye-Ekiti, Department of Microbiology, Ekiti State, P.M.B. 363, Nigeria
  • HAfiz Awofe Akinyele Federal University Oye-Ekiti, Department of Microbiology, Ekiti State, P.M.B. 363, Nigeria
  • Solomon Mayowa Samuel Federal University Oye-Ekiti, Department of Microbiology, Ekiti State, P.M.B. 363, Nigeria

DOI:

https://doi.org/10.15414/jmbfs.2021.10.4.663-668

Keywords:

Pawpaw-Pineapple Wine, Food Insecurity, Malnutrition, Fermentation, Nutrient, Pilot Scale

Abstract

Fermenting blended fruits has been observed to have positive cumulative health benefits. Pawpaw and Pineapple have well-known nutritive and health benefits. This study evaluated the role of fermentation on the nutritional and anti-nutritional compositions of pawpaw-pineapple juice blends using single and mixed starter cultures. Fermentation of pawpaw-pineapple juice blends in varying ratios: 1:1, 1:3 and 3:1 tagged Samples A, B, and C respectively was performed for five days after which the nutritional and anti-nutritional compositions were analyzed using standard methods. The findings revealed an increase in the concentration of all the proximate parameters except carbohydrate. The results also showed that sample A was better in nutritive quality than sample B and C by 8.55% and 3.92% respectively. The mono-cultural fermentation of sample A by Saccharomyces cerevisiae yielded the highest nutritional value (30.12%) as compared to mixed (25.35%) and single culture fermentation of Lactobacillus delbreukii (23.40%) and Leuconostoc mesenteroides (21.13%). The mineral composition of sample A (37.60%) with respect to organism was also observed to be significantly higher than sample B (28.82%) and C (33.58%). Overall, the single culture of S. cerevisiae gave the highest mineral output in all the blended ratios. The levels of the anti-nutrients were better reduced by a single culture of S. cerevisiae. Furthermore, the mono-cultural fermentation of sample A by S. cerevisiae produced the highest alcoholic content. Mono-cultural fermentation of pawpaw-pineapple juice in ratio 1:1 by S. cerevisiae is most efficient in obtaining the highest nutritional value and alcoholic content in pawpaw-pineapple wine.

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Published

2021-02-01

How to Cite

Bankefa, O. E., Oladeji, S. J., Gabriel-Ajobiewe, R. A., Akinyele, H. A., & Samuel, S. M. (2021). HARNESSING THE NUTRITIONAL QUALITY OF PAWPAW AND PINEAPPLE FRUITS FOR PILOT SCALE PRODUCTION OF WINE . Journal of Microbiology, Biotechnology and Food Sciences, 10(4), 663–668. https://doi.org/10.15414/jmbfs.2021.10.4.663-668

Issue

Section

Food Sciences
Received 2020-03-12
Accepted 2020-10-29
Online Published 2021-02-01