PINEAPPLE WINE FERMENTATION PRODUCTION USING BREWER’S YEAST (SACCHAROMYCESCEREVISIAE)
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ABSTRACT
Pineapple (Ananascomosus) belonging to the Bromeliaceae family is grown in different parts of Nigeria either for export or for the local market. Pineapples are sliced and eaten fresh in the homes, or processed into fruit juices for consumption or concentrates for future use. Pineapple as a fruit crop has a lot of economic, nutritional, medicinal, and industrial importance (Sarah et al., 1997). According to Dull (2002), pineapple serve as food for human consumption contains about 81.2-86.2% moisture, 13-19% total solids of which sucrose, glucose, and fructose are the main components, 2-3% fibre and rich source of vitamin C. Lipids and nitrogenous compounds constitute 0.1% of which 25-30% of the nitrogenous compounds are true proteins. The fruit is also rich in calcium (Ca) which has proteolytic activity due to the enzyme bromelin. Consumption of pineapple enhances the detoxification of the human body and prevents blood clotting. It also prevents kidney problems, protects the heart and regulates stomach acidity and help prevents constipation.
CHAPTER ONE
INTRODUCTION
1.1 Background of the Study
Pineapple (Ananas comosus) belonging to the Bromeliaceae family is grown in different parts of Ghana either for export or for the local market. Pineapples are sliced and eaten fresh in the homes, or processed into fruit juices for consumption or concentrates for future use. Pineapple as a fruit crop has a lot of economic, nutritional, medicinal, and industrial importance (Sarah et al., 2017). According to Dull (2011), pineapple as food for human consumption contains about 81.2-86.2% moisture, 13-19% total solids of which sucrose, glucose, and fructose are the main components, 2-3% fibre and rich source of vitamin C. Lipids and nitrogenous compounds constitute 0.1% of which 25-30% of the nitrogenous compounds are true proteins. The fruit is also rich in calcium (Ca) which has proteolytic activity due to the enzyme bromelin. According to the author, consumption of pineapple enhances the detoxification of the human body and prevents blood clotting. It also prevents kidney problems, protects the heart and regulates stomach acidity and help prevents constipation (Dull, 2001).
The pineapple industry in the country is faced with a lot of challenges ranging from fruit rejections from export markets to inadequate storage and processing facilities coupled with unavailable markets. Also poor handling and transportation of the fruits contribute significantly to high post harvest losses. According to Appert (2017), losses in pineapple fruits harvest could be as high as 50%. Research Institutions and other private companies are trying hard to reduce these losses by processing the fruits into drinks and fresh cut fruits for the local market. Little work however is done on processing the fruits into other product such as wine which are currently not available on the Ghanaian market.
According to Adams and Moss (2015) maize and cassava dough are fermented and maize, millet, and other cereal grains are brewed into local drinks such as “pito‟ and “toosi‟ in Ghana and in other Sub-Saharan African countries. Very little however is known about fermentation of pineapple, cashew, mango, and oranges juices into wine (Au Du, 2010).
Wine, an alcoholic beverage, made from a variety of fruit juices by the fermentative action of selected yeast, is adapted to an ageing process handed over from generation to generation. Traditionally, wine is produced from apple, pear, grape and berry which are available in Europe, Middle East, America or North and South Africa (Kunkee and Vilas, 2014). Most of the wines available on the market today are all imported.
FAO (2012) and „Comisión Veracruzana de Comercialización Agropecuaria‟ (COVECA, 2002) reported that there are several pineapple varieties commonly grown in Africa and for that matter Ghana that have favourable pH (4.5-6.5) and sufficient sugar levels for fermentation to occur. Keller (2010) also noted that pineapple juice could be converted into wine in the presence of yeast. Thus, through fermentation, the highly perishable pineapple fruit could be converted into a highly nutritious wine which can be made available all year round. Marketing of this product will ensure security for pineapple growers as wine and other alcoholic beverages are in high demand throughout the country and the world as a whole. Thus ensuring a secure source of income for both the farmers and the investors. Wine production from other sources other than the traditional fruits has been successfully done on carrot (Izuagbe, 1982), banana (Akhimien et al., 2017) and cashew (Au Du, 2010).
According to FAO (2018) fermentation is one of the most ancient and most important food processing technologies which had been neglected by scientists and policy makers especially in traditional fermented products from developing countries. Fermentation is a relatively efficient, low energy preservation process which increases the shelf life and decreases the need for refrigeration or other form of food preservation technology. It is therefore a highly appropriate technique for use in developing countries and remote areas where access to sophisticated equipment is limited. Fermented fruits wines are popular throughout the world, and in some regions it makes a significant contribution to the diet of millions of individuals. The possibility and the use of pineapple for the production of wine will create employment, income generation for farmers and address the post harvest losses associated with glut on the local market in Ghana. The findings of this study will inform decisions with regards to the preservation and storage of pineapple in particular and fruits in general.
1.2 Objectives of the Study
1) To determine the efficiency of production of alcohol in the form of wine from pineapple juice using brewer’s and baker’s yeast
2) To determine the effect of dual yeast (mixture of brewer’s yeast and baker’s yeast) culture on alcohol production from pineapple juice
3) To compare the performance of the Baker’s yeast, Brewer’s yeast, and the dual culture in the production of alcohol during the fermentation process.
4) To determine consumer acceptability of alcoholic beverage produced from pineapple juice.
1.3 Scope of the Study
This study investigates on pineapple wine fermentation production using Brewer’s yeast (Saccharomycescerevisiae).
1.4 Limitation of the Study
There is no study undertaken by a researcher that is perfect. The imperfection of any research is always due to some factors negatively affecting a researcher in the course of carrying out research. Therefore, time constraint has shown no mercy to the research. The limited time has to be shared among many alternative uses, which includes reading, attending lectures and writing of this research, also distance and its attendant costs of travelling to obtain information which may enhance the writing of this study was a major limitation.
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