PRODUCTION OF BANANA ALCOHOL AND UTILIZATION OF BANANA RESIDUE

Abstract

Aim of the study was production of alcohol from banana juice which use as complete replacement of malt in alcohol production by utilizing pure culture of Sacharomyces cerevisiae as fermenting organism. Banana juice was made from banana pulp by using pectinase enzyme. Optimization of amount of pectinase enzyme for juice production and optimization of pH of the final product were also aim of this study. Pectinase enzyme used for liquefying the pulp production was 0.0003% (w/v). The sugar percentage found in the banana juice was 18%. A sequential study has been done by consecutive pH levels of 4.5, 5.0, 5.5, 6.0, 6.5, and 7.0 in the final product. The best product was obtained at pH 6.0 with respect to taste; pH was regulated only after the complete fermentation of the banana juice but just before the filtration process. Alcohol percentage of the product was 8% (v/v) at 28 o C. Total number of colonies detected was 21 in freshly prepared alcohol and total number of colonies detected was 20 in the beer after 5 months from production. Another aim of the work was utilization of the banana residue for the production of fiber enriched cookies. High fiber enriched cookies were prepared using 5%-20% level of fiber obtained from banana residue. 7%-10 % fiber content was obtained as best parameter for cookie production and final moisture content of cookie was 3%.