WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES Shweta et al. SJIF Impact Factor 6.041 Volume 5, Issue 6, 1461-1466 Research Article ISSN 2278 4357 WINE PRODUCTION FROM OVER RIPENED BANANA Shweta H. *, Pooja Joshi and Shilpa Valmiki Department of Microbiology, SICES Degree College, Ambernath (W.). Article Received on 13 Apri l2016, Revised on 04 May 2016, Accepted on 25 May 2016 DOI: 10.20959/wjpps20166-6928 *Corresponding Author Shweta H. Department of Microbiology, SICES Degree College, Ambernath (W.). ABSTRACT Banana wine comes loaded with potassium, vitamin C, B6, fiber and manganese. It provides the best cardiovascular protection, soothes the stomach and is good for eye sight. The wine is made from fermentation of banana. It has its origin in East Africa, but has gained popularity around the globe for its healthful properties with lower alcohol content. Banana wine has a whopping amount of potassium, which is directly linked to lowering the blood pressure. In present study Banana juice was prepared from over ripened banana by addition of 5% sugar. Fermentation was carried out with the help of yeast at 28C.Daywise analysis of wine was done with respect to ph, temperature, acidity, alcohol content and specific gravity. It was observed that 4 day fermentation showed wine production with desirable results. KEYWORDS: Banana juice, yeast, alcohol content, sugar. INTRODUCTION Fermentations of fruit juice is a relative and simple avenue for reducing post-harvest wastage of mainly perishable fruits, hence perishable fruits can be used for production of wine. [1] Wine is an alcoholic beverage typically made from fermented fruit juice.any fruit with a good proportion of sugar may be used for wine production and the resulting wines are normally named after the fruit involves banana, apple, orange, pineapple, strawberry and coconut may be used to produce wine. [2] Banana is fruit common in a tropic and nonseasonal. It is readily available in India. The starch in the banana converts into sugar only upon ripening. Usually once Banana starts ripening it may have a sugar content about 20% while an unripe banana may have sugar content of only 2%. Ripened banana are available in market at lower prize. [6] Use of over www.wjpps.com Vol 5, Issue 6, 2016. 1461
ripened banana for wine production became economical. Wine are healthful beverages that has been seen as a natural remedy for man s illness from early day and are said to aid recovery during convalescent period. [4][6] Banana contains eleven vitamins among them are Vit A,B 1,B 2, B 6, B 9 and C, Although fat and protein content in banana are very low, banana are rich in some minerals mainly phosphorus and calcium. It is also rich in fiber materials. [6] So, residue remain after filtration of banana juice can be processed for production of healthy cookies. Fermentation could either be spontaneous, by natural flora of the fruit or controlled by introducing industrial strain of yeast to ferment the juice. [3] The present study involves extraction of banana juice with water and followed by fermentation of the juice by addition of inoculums in aseptic condition. Further it was subjected to day by day analysis of physicochemical parameters of fermented wine. It includes ph, temperature, colour, specific gravity, acidity and alcohol content. MATERIAL AND METHODS 1. Collection of material Banana were collected from local market of Ambernath.The bananas then washed with running tap water and followed by distilled water. Allowed to air dry. 2. Preparation of banana juice Skin of bananas were peeled off and separated from pulp. Banana mash was prepared by using clean mixer grinder. Water was added with a ratio of 1:3 dilutions into the prepared pulp. Thereafter mixture was boiled using Bunsen burner at 100ºC for 30 min. Mixture was cooled to ambient temperature and filtrate was obtained by sieving into fermentation vessel. In filtrate 5% sugar solution was added to obtain final fermentation media. 3. Activation and addition of yeast culture For activation purpose of yeast culture i.e. Saccharomyces cerevisiae added into 20ml of peptone water and incubated at 27ºC for 24hrs. Activated yeast added into 200ml of fermentation medium aseptically and subjected for fermentation. www.wjpps.com Vol 5, Issue 6, 2016. 1462
4. Fermentation analysis The physicochemical parameters were analyzed day by day during the course of fermentation. These include ph (determined with ph meter), temperature (determined with mercury thermometer), Specific gravity (determined by using specific gravity bottle method), acidity value and alcohol content (Determined with reference to AOAC international, 2003). 5. Preparation of banana residue powder The residue remained after filtration of banana juice was dried at 80ºC for 48hrs.in oven. After drying residue is grinded till to get fine powder. RESULTS AND DISCUSSION Wine was successfully produced using overripened banana fruit. It was observed that the good quality banana wine produced after 4 day fermentation. Physicochemical parameters were varying with time of fermentation. The changes in observed physicochemical parameters are presented in table 1.1 and Figure 1.1-1.4. Table 1.1: day wise analysis of wine for physicochemical parameters. Time of Physicochemical parameters fermentation Temperature Specific Acidity Alcohol ph colour (day) (ºC) gravity (%) content (%) 1 3.5 27 Yellowish orange 1.03 1.01 0.82 2 3.4 27 Orange 1.02 1.02 0.91 3 3.4 27 Pale yellow 1.02 1.23 0.92 4 3.3 27 Pale yellow 1.01 1.34 1.02 5 3.4 27 Pale yellow 1.01 1.36 1.01 It was observed that the ph of medium reduced with fermentation time from 3.5 to 3.3 because of acid production by microorganism. [2] Figure 1.1: Changes in ph of Banana wine www.wjpps.com Vol 5, Issue 6, 2016. 1463
According to Uraih (2003) and Okafor (2007), specific gravity of banana wine get decreased due to microbial utilization of nutrients primarily sugars in the juice for metabolic activities with the evolution of CO 2 and heat. In the present study also specific gravity of wine decreased from 1.03 to 1.01 accordingly. Figure 1.2: Changes in Specific gravity of Banana wine Temperature of fermented wine remains same throughout five days of fermentation and it was observed 28ºC.Colour of wine was yellowish orange on very first day which changed into pale yellow on fifth day of fermentation.titratable acidity of wine also increase with Fermentation time. The changes in % tritratable acidity presented in figure 1.3.It increase from 1.01 to 1.36.These results were agree with results published by Idise and odum (2011). Figure 1.3: Changes in Titratable acidity of Banana wine www.wjpps.com Vol 5, Issue 6, 2016. 1464
The changes in percent (%) alcohol of the banana wine during fermentation are presented in figure 1.4.It was observed that alcohol % increase from 0.82 to 1.01. Figure 1.4: Changes in Alcohol content of Banana wine CONCLUSION Banana wine was produced successfully. Physicochemical characters like ph, temperature, specific gravity, acidity and alcohol percentage showed no much difference in the tested parameters of previously produced wines. Fermentation of banana juice up to fifth day produced a good quality wine therefore wine production can be done with over ripened banana which is viewed as a waste that is normally discarded. Banana residue powder can be used in fiber riched cookies preparation. For actual production and high productivity needs further research. ACKNOWLEDGEMENT Author would like to thanks Department of Microbiology, SICES degree college, Ambernath for providing facilities. REFERENCES 1. Govimath CC, Kalsekar DP, Raorane CJ, Kulkarni SM, Gavade BG, Ravishankar Beet.al. Comparative analysis of wine from different fruits, International Journal for Biotechnology and Molecular Biology Research, 2012; 3(4): 810-813. www.wjpps.com Vol 5, Issue 6, 2016. 1465
2. Idise,Okiemute Emmanuel and Odum,Edward Ikenna Studies of wine produced from banana, International journal of Biotechnology and molecular Biology research, 2011; 2(12): 209-214. 3. Istiua,C.C. and Ibeh,I.N. Novel method of wine production from banana(musa acuminata) and pineapple(ananas comosus) wastes, African journal of Biotechnology, Nov, 2010; 9(44): 7521-7524. 4. Jay JM, Modern Food Microbiology, 5 th ed., Champman and hall, New York, 1996; 212. 5. Nguyen Phuoc Minh, Investigation of factors affecting banana wine (Musa chiliocarpa & Musa basjoo sieb) fermentation, IJMRD, 2014; 1(3): 118-124. 6. Okafor N, Modern industrial Microbiology and Biotechnology, 1 st ed.science publishers, Enfield, New Hampshire, 2007. 7. Prabir Dhar, Sudipta Das, Soumitra Banerjee, Saikat Mazumdar Production of banana alcohol and utilization of banana residue, IJRET, Oct, 2013; 02(10): 466-470. 8. Uraih N, Public Health, Food and Industrial Microbiology. (6 th ed.).the Macmillan Press Ltd. London, 2003; 196-198. www.wjpps.com Vol 5, Issue 6, 2016. 1466