IJBSAT 2016 Volume 7 Issue 2


International Journal of BioSciences, Agriculture and Technology (IJBSAT) ISSN: 0975 - 4539

IJBST Journal Group -- Open Access -- NO Fees -- NO Processing Charges -- 100% Non Profit Initiatives

Production and Sensory Evaluation of Non-Alcoholic Wine from Sugarcane and Tiger Nut Blend Using Saccharomyces cerevisiae.  Tochukwu Vincent Balogu, Aisha Abdulkadir, Maduabuchukwu Theophilus Ikegwu, Blessing Akpadolu,  Kenechi Akpadolu,  IJBSAT (2016), 7(2):7-14

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Title:
Production and Sensory Evaluation of Non-Alcoholic Wine from Sugarcane and Tiger Nut Blend Using Saccharomyces cerevisiae

Authors & Affiliation:
Tochukwu Vincent Balogu 1, Aisha Abdulkadir2, Maduabuchukwu Theophilus Ikegwu3, Blessing Akpadolu4,  Kenechi Akpadolu5,  
1Department of Microbiology, Ibrahim Badamasi Babangida University, Lapai
1-5Department of Food Science and Technology,Ibrahim Badamasi Babangida University, Lapai
tovin2009@yahoo.com
Abstract:
This study produced a dealcoholic wine from sugarcane and tiger-nut blend using Saccharomyces cerevisiae. Sensory and physiochemical properties were assessed and the effect of fermentation (60days) on microbial profile and pH of non-alcoholic wine were evaluated. Dealcoholization process was done by distillation at 700C for 5hrs. Three blend of wine ratios (sugar cane juice : tiger-nut milk), grouped as sample A (5:1), sample B (5:2) and sample C (6:0), were predominanted by Lactobacillus spp (28.6%) and Bacillus spp( 42.9%), though below significant threshold. Alcoholic content of wine blends before dealcoholization showed that sample C (6:0) has the highest alcoholic content of 13.39%, followed by sample A (10.11%) and sample C (6:83%) was the least. After dealcoholization, sample A and B have the same alcoholic content of 0.13% each and sample C (6:0) was 0.01%.. Dealcoholization decreased the pH of all the wine blends (A, B & C ) by 19.1%, 17.7%. & 30.3% respectively and altered the taste and appearance of the wines significantly. In conclusion, Sample B was the best wine based on sensory evaluations. Perhaps, nutritional richness of tiger-nut milk at adequate ratio, directly improves the sensory acceptance of dealcoholiced wine. This study recommends that wine of sugarcane and tiger nut blend should be fermented at temperature not exceeding  240C to 270C to evade failed fermentation due to hindered yeast growth.

Keywords: Non-alcoholic, wine, sugarcane, tiger-nut, saccharomyces cerevisiae

Ċ
Prof. Dr. Prabhu Britto Albert,
Dec 1, 2016, 9:23 PM