Research Article | OPEN ACCESS
A Quick Biochemical Comparison between the Traditional Fermentation of Plantain Wine and Banana Wine Produced in Republic of Congo
1, 2Christian Aimé Kayath, 1, 2Alain Brice Vouidibio Mbozo, 1, 3Nicole Prisca Makaya Dangui, 1, 2Moïse Doria Kaya-Ongoto, 1, 2Duchel Jeanedvi Kinouani Kinavouidi, 1Justine Arlette Liliane Tsiba-Nkoli and 1, 2Etienne Nguimbi
1Laboratoire de Biologie Cellulaire et Moléculaire (BCM), Faculté des Sciences et Techniques, Université Marien N'GOUABI, BP. 69, Brazzaville, République du Congo
2Institut National de Recherche en Sciences Exactes et Naturelles (IRSEN), Avenue de l'Auberge Gascogne, B.P 2400, Congo, Brazzaville
3Ecole Normale Superieure (ENS), Université Marien N'GOUABI, BP. 69, Brazzaville, République du Congo
Advance Journal of Food Science and Technology 2020 1:15-21
Received: October 4, 2019 | Accepted: December 19, 2019 | Published: April 25, 2020
Abstract
The aim of this study is to quickly assess the physicochemical parameters of plantain wine and to be acquainted about the microorganisms genera involved in the fermentation. Numbers of fermented beverage are locally produced in several areas of the Republic of Congo by using local materials. The plantain seems to be a fruit of choice in the manufacture of fermented baverage. This study allow to improve the fermentation carried out in a traditional way with pH values around 4.5±0.4. In addition we showed that plantain wine contain more sugar that desert banana by allowing to obtain 16° of alcohol from plantain and 9° from dessert Banana. Finally the plantain wine contain a couple of Mineral composition including Ca, Fe, Cu, K, F and PO3. This wine showed a very interresting profile in terms of beverage preservation.
Keywords:
Alcohol, fermented baverage, pH, plantain wine, sugar, temperature,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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