WJPR Citation New

  All Since 2011
 Citation  2903  2393
 h-index  27  24
 i10-index  68  60


Best Paper Awards

World Journal of Pharmaceutical Research (WJPR) will give best paper award in every issue in the form of money along with certificate to promote research activity of scholar.
            Best Paper Award :
Dr. Muhammad Baqir MR Fakhrildin
Download Article: Click Here


Track Your Article



Nwobodo H. A.*


Banana (Musa sapientum) has a long history in Nigeria as a staple food
and seasonal crop with short shelf-life under the prevailing temperature
and humidity conditions in tropical countries. Hence, there is rapid
deterioration of ripe banana. Irrespective of its high consumption in
Nigeria, decaying banana fruits are common in banana season.
Fermenting banana juice is considered to be an attractive means of
utilizing surplus and over-ripe bananas. Hence, this research is an
attempt to produce wine using banana in order to reduce wastage
associated with rapid deterioration of riped banana fruit. Ripe banana
was bought, washed, peeled, sliced and boiled in hot water. The pulp
obtained after boiling was filtered and ingredients including 3.5 kg of
sugar, 30 ml of lemon juice, 5 g of of bakers yeast (Saccharomyces
cerevisiae) in 10 litres of must. The mixture was thoroughly stirred and fermentation carried
out for 14 days at 30oC. There was increase in the yeast count starting from Day 2 of
incubation, which reversed and started decreasing gradually after Day 4 to 4.9 x 107 cfu/ml
on Day 6 and 4.8 x 107cfu/ml on Day 8. The pH of the Banana wine produced at the end of
fermentation decreased from 3.91 to 2.85, while the titrable acidity of the Banana wine
increased progressively during the course of fermentation from 1.3 to 1.6. The total dissolved
solids decreased with increasing length of fermentation of the juice from 2.5 to 0.5, while the
total suspended solids increased from 1.33 to 2.2. The alcohol content of the wine increased
with increase in fermentation period from 11 on Day 2 to 14 on Day 8. The result obtained
from the sensory evaluation by ten panelist showed that the wine was liked. Banana wine
production should be considered as a way of addressing unemployment, food security and
economic recession, while further research should be conducted on safe and affordable
method of preserving the wine locally.

Keywords: Wine, Production, Banana, Juice.

[Full Text Article]

Call for Paper

World Journal of Pharmaceutical Research (WJPR)
Read More

Email & SMS Alert

World Journal of Pharmaceutical Research (WJPR)
Read More

Article Statistics

World Journal of Pharmaceutical Research (WJPR)
Read More

Online Submission

World Journal of Pharmaceutical Research (WJPR)
Read More