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

O. E. Bankefa, S. J. Oladeji, R. A. Gabriel-Ajobiewe, H. Akinyele, Solomon Samuel
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引用次数: 3

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.
利用木瓜和菠萝果实的营养品质进行中试规模的葡萄酒生产
发酵混合水果已被观察到具有积极的累积健康益处。木瓜和菠萝具有众所周知的营养和健康益处。本研究采用单一发酵剂和混合发酵剂,评价了发酵对木瓜菠萝汁混合物营养成分和抗营养成分的影响。分别以1:1,1:3和3:1标记样品A, B和C进行不同比例的木瓜-菠萝汁混合物发酵5天,然后使用标准方法分析营养和抗营养成分。结果显示,除碳水化合物外,所有近似参数的浓度都有所增加。结果还表明,A样品的营养品质比B和C样品分别好8.55%和3.92%。酵母单培养发酵A样品的营养价值最高(30.12%),高于德尔布鲁氏乳杆菌(23.40%)和肠系膜Leuconostoc(21.13%)的混合发酵和单培养发酵。A样品的有机物矿物组成(37.60%)也显著高于B样品(28.82%)和C样品(33.58%)。总体而言,在所有混合比例中,酿酒酵母单次培养的矿物产量最高。单次培养酿酒酵母能更好地降低抗营养物质水平。此外,酿酒酵母单培养发酵样品A产生的酒精含量最高。以酿酒酵母1:1的比例单培养发酵木瓜菠萝汁效果最好,木瓜菠萝酒的营养价值和酒精含量最高。
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