PRODUCTION OF BANANA ALCOHOL AND UTILIZATION OF BANANA RESIDUE

Abstract

Aim of the study was production of alcohol from ban ana juice which use as complete replacement of malt in alcohol production by utilizing pure culture of Sacharomyces cerevisiae a s fermenting organism. Banana juice was made from bpulp by using pectinase enzyme. Optimization of amount of pectina se enzyme for juice production and optimization of pH of the final product were also aim of this study. Pectinase enzyme used for lthe pulp production was 0.0003% (w/v). The sugar percentage found in the banana juice was 18%. A sequential study has be en 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 wi th respect to taste; pH was regulated only after th e 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 tot al number of colonies detected was 20 in the beer a fter 5 months from production. Another aim of the work was utilization of the bana na residue for the production of fiber enriched coo kies. High fiber enriched cookies were prepared using 5%-20% level of fiber ofrom banana residue. 7%-10 % fiber content was obtained as best parameter for cookie production and final moisture content of cookie was 3%.