Nutritional analysis of sugarcane - Papaya wine

Abstract

Wine, an adjunct food beverage, is nutritional and has health benefits on humans. Since the middle ages, wines have grabbed the attention of the consumers and thereafter the contribution of the non-grape fruits in wine production is being widely studied till date. Highly perishable, surplus or ripen fruits like papaya can be used for the production of fruit wine which helps in generating additional revenue for the horticulturist. Papaya a tropical fruit contains minerals, phenols, vitamin C and salts like sodium, potassium. Sugarcane juice significantly contributes to the wine production. The Sugar content during the fermentation of wine is of paramount importance. Sugarcane juice was blended with papaya pulp to produce the fruit-crop wine, thus avoiding the use of external sugar. The present work focuses on the nutritional analysis of sugarcane –papaya wine. The proximate analysis of wine revealed 99.17 % moisture, 0.23% crude protein, 0.06% crude fat, 0% fiber, 0.41% carbohydrate and 0.13% minerals. The Polyphenol content of sugarcane-papaya wine was found to be 11.54 mg/100g. The salts sodium and potassium were found to be 72 ppm and 168 ppm respectively. Iodometric titration method was used to estimate vitamin C and the concentration was found to be 13.13 mg/100g.