Rose Apple Fruit: It Prospects For Juice and Wine Production (Published)
The following nutritional values of rose apple juice were determined such as moisture content, protein content, crude fibre, fat content, ash content, total soluble solid, titrable Acidity, vitamin C and pH. The juice has a moisture content of 95.50% which indicated that the fruit is very juicy makes it suitable for juice and production. The ash content of rose apple is 0.144% which indicates the presence of mineral component in the Rose apple which is essential for body use. The protein content of rose apple is 0.132% which indicate that the rose apple contain some level of protein in it. The fibre content is given to be 0.002% which indicates that the rose apple contains low fibre level. The fat content of the rose apple is 0.66% which indicates that the rose apple contains high level of fat. The total soluble solid of rose apple is 4.10% which is low compared to that of pineapple that is 13.3%. The Vitamin C content in rose apple is given to be 19.986mg/100g; it shows that rose apple has appreciable level of vitamin C. The pH value of rose apple is given to be 4.46 which showed that it contains some level of acid. The titretable acidity (TA) of rose apple is determined to be 0.315g/100ml. From these results, it shows that rose apple is a good source of all nutritional components and has potentials as a good raw material for both fruit juice and wine production.
Keywords: Fruit, Juice, Prospects, Rose Apple, Wine
MICROBIOLOGICAL AND PHYSICOCHEMICAL STUDIES OF TWO NIGERIAN FERMENTED ALCOHOLIC DRINKS (PALMWINE AND BURUKUTU) IN EKITI STATE, NIGERIA. (Published)
Palm wine samples were collected from five (5) different towns in Ekiti State while burukutu were also collected from three different towns in Ekiti State. The pH of the palm wine ranged from 4.49 in sample PWB (Are- Ekiti) to 5.23 in PWD (Ikere-Ekiti). In the chemical analysis, total alkalinity ranged from 0.03% in PWA (Ado-Ekiti), PWD and PWE (Ikole-Ekiti) to 0.06 in PWB. Total solids ranged from 10.670 Brix in PWA to 16.57 in sample PWC (Ifaki-Ekiti). Total reducing sugar ranged from 10.81% in sample PWA to 18.94% in PWC while protein ranged from 0.31mg/l in PWE to 0.34mg/l in PWB and PWC. In the total bacteria count (TBC), it ranged from 0.9 X 105 cfu/ml in PWC to 2.3 X 105 cfu/ml in PWA. TBC in burukutu has the highest value of 8 in sample BK (Ado -Ekiti) and lowest of 4.9 in sample BM (Ikere-Ekiti). Total yeast count, ranged from 1 in PWB to 6 in PWD. For the burukutu sample, it ranged from 4 in sample BL (Ikole-Ekiti) to 88 in BK. In all, 2.9 x 10 microorganisms were isolated from the palm wine samples with 1.2 x 10 yeast cells and 1.7 x 10 bacteria cells. From the microbial load on the samples, 5 bacteria genera were isolated. Consumption of these alcoholic beverages are therefore not safe, as contaminants have been observed in the drinks and these contaminants and pathogens are dangerous as consumption can result to health hazard .
Keywords: Bacteria, Burukutu, Wine, Yeast and Alcoholic Beverages
