e-Περιοδικό Επιστήμης & Τεχνολογίας

e-Journal of Science & Technology, (e-JST)



 Obire1 O., Ramesh2 R. PUTHETI,DICK3 A.A. AND OKIGBO4 R.N.

1, 3Department of Applied and Environmental Biology, Rivers State University of Science & Technology, Port Harcourt Nigeria. Email: omokaro515@yahoo.com. 2Member, American Association of Pharmaceutical Scientists (AAPS), 236-203 St.David court,Cockeysvile,Maryland,21030,USA. Email:rrutwik@yahoo.com

4Department of Botany, Nnamdi Azikiwe University, Awka, Nigeria, Email:okigborn17@yahoo.com


 The use of waste fruits of pineapple (Ananas comosus L. Merr) banana (Musa accuminata Colla) and pawpaw (Carica papaya L.) as biomas for production of wine was investigated. Ripe, soft pineapple, banana and pawpaw fruits weighing 5.8, 3.3 and 5.8 respectively were used for microbial analysis and nutritional composition. Fungi and bacteria were isolated from the peels, pulp and juice. Ash, pH, moisture, lipid, total available carbohydrate, crude protein, iron, sodium, potassium, calcium, specific gravity, alcohol content was also determined. Seven testers evaluated the wine base on colour clarity, aroma and taste. Bacteria isolated from the fruits were Acetobacter aceti, Clostridium butyrium, Bacillus sp. and  Micrococcus while the filamentous fungi include Aspergillus flavus, A. niger, Penicillium chrysogenum and Fusarium sp. The yeast involved were Saccharomyces cerevisiae, S. lactis and Pichia spp. Ethanol production from the fruits ranged from 25 to 87ml on the tenth day. The nutritional composition of pineapple, banana and pawpaw juice ranged for moisture content 8.5 to 91.1%, Calcium 8.4 to 12.2%, phosphorus 6.8 to 8.7%, protein 0.44 to 1.43 and fat 0.04 to 0.5%. Pineapple juice had the best organolephic quality followed by banana then pawpaw juice. However, the most ethanol distillate was produced from pawpaw.