Nutritional and Biochemical Analysis of Locally Produced Wine from a Blend of Banana (Musa sapientum) and Date Palm Fruit (Phoenix dactylifera L.)
Digital Object Identifier:
10.58578/ajstea.v2i3.3210
Viewed : 16 times
Downloaded : 3 times
Please do not hesitate to contact us if you would like to obtain more information about the submission process or if you have further questions.
Abstract
Background: Wine is a low-alcohol beverage made from fresh grapes or grape juice through partial or complete fermentation. Wine contains many nutrients necessary for the human body, such as sugar, vitamins, amino acids, mineral elements, polyphenols etc. Objective: This project aimed at analysing the nutritional and biochemical composition of locally produced wine from a blend of banana and dates palm fruit. The study includes determining the proximate, phytochemical, mineral, physicochemical, and amino acid profiles. Methods: The method involves heating a crucible dish to eliminate moisture, determining fat content, defatting the sample, determining ash, and determining crude protein. The phytochemical analysis includes tests for saponin, flavonoid, alkaloid, and tannin. Mineral analysis was carried using an atomic absorption spectrophotometer, while physicochemical analysis includes alcohol, pH, and temperature measurements as well as determination of amino acid profile analysis of banana-date palm wine. Results: The proximate analysis revealed high moisture content (97.87%), suggesting a good source of fruit wine production. The wine contains low crude fibre (1.01%), low crude protein (0.14%), Ash content (0.49%) and low crude lipid (0.58%). The wine also contains antioxidant and anti-inflammatory properties. Physicochemical analysis revealed an average pH of 4.62 to 4.71, with sugar concentration decreasing daily over four days and two mineral elements were reveal which are potassium and phosphorus. The amino acid profile analysis of banana-date palm wine reveals that it contains both essential and non-essential amino acids. The essential amino acids include isoleucine, methionine, histidine, and phenylalanine, non-essential amino acids include glutamic acid, asparagine, proline, and cysteine. Conclusion: The findings of this study suggest that a blend of Banana (musa sapientum) and date palm fruit (Phoenix dactyliferal) wine has a unique pleasant aroma, and may have the potential to provide both essential and non-essential amino acids, provide other nutrients that are important for normal physiological function of the body.
Citation Metrics:
Downloads
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
References
Acaroz, Ulas, Damla Arslan-Acaroz, and Sinan Ince. (2019). A Wide Perspective on Nutrients in Beverages. In Nutrients in Beverages, pp. 1-39. Academic Press.
Archibong, E. J., Chinyere Constance Ezemba, and U. E. Archibong. (2015). Production of wine from mixed fruits: pineapple (Ananas comosus) and Orange (Citrus sinensis) using yeast isolated from palm wine. World Journal of Pharmacy and Pharmaceutical Sciences 4, no. 08: 126-136.Association of Official Analytical Chemistry {A.O.A.C}. (1990). Official Methods of Analysis 15th Edition. Washington D.C. 1: 73-74
Bakhru, H. K. (1995). Foods that heal: The natural way to good health. Orient Paperbacks.
Ejikeme, Chigozie, Chukwuma S. Ezeonu, and Augustine N. Eboatu. (2014). Determination of Physical and Phytochemical Constituents of some Tropical Timbers Indigenous to nigerdelta area of nigeria. European Scientific Journal 10, no. 18: 247-270.
Ekpo, Grace Ime, Ofem Effiom Eteng, Stella Oyom Bassey, Wlkinson Peculiar, and Mbeh Eteng. (2022). Phytochemical Constituents and Proximate Composition of Bambara Groundnut (Vigna Subterranean) and pigeon pea (Cajanus cajan) underutilized in calabar, Cross river state. FUDMA Journal of Sciences 6, no. 6: 311-317.
Fiorini, Dennis, Giovanni Caprioli, Gianni Sagratini, Filippo Maggi, Sauro Vittori, Enrico Marcantoni, and Roberto Ballini. (2014). Quantitative profiling of volatile and phenolic substances in the wine Vernaccia di Serrapetrona by development of an HS-SPME-GC-FID/MS method and HPLC-MS. Food analytical methods 7: 1651-1660.
Freire, Chagas Oliveira. (2008). Tropical and subtropical fruit fermented beverages. Microbial Biotechnology in Horticulture, Vol. 3 3: 35.
Giovinazzo, Giovanna, and Francesco Grieco. (2006). Tapping into health: wine as functional beverage. In Alcoholic Beverages, pp. 279-302. Woodhead Publishing,
Lee, W.C., Yusuf, S., Hamid, N.S. & Baharin, B.S. (2019). Optimizing Conditions for Enzymatic Clarification of Banana juice using Response Surface Methodology. Journal Rashid khani B, Lindblad P, Wolk 20: 2-5
Harborne, A. J. (1998). Phytochemical methods a guide to modern techniques of plant analysis. springer science & business media.
He, Yang, Xinyuan Wang, Penghui Li, Yingchi Lv, Hailong Nan, Liankui Wen, and Zhitong Wang. (2023). Research progress of wine aroma components: A critical review. Food Chemistry 402: 134491.Selli, Serkan, and Hasim Kelebek. "Organic acids." In Handbook of food analysis, pp. 611-636. Boca Raton: CRC Press, 2015.
Ho, Lee-Hoon, Thuan-Chew Tan, and Li-Choo Chong. (2022). Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities. In Future Foods, pp. 469-497. Academic Press.
Kumari, Payal, Supriya S. Gaur, and Ravindra K. Tiwari. (2023). Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits. eFood 4, no. 5: e110.
Kumari, Sony, Shivani Shilpa Gogoi, Mohammad Zaki Shamim, Indrani Laskar, Tapan Kumar Mohanta, Suprasanna Penna, and Yugal Kishore Mohanta. (2022). Physicochemical characterization, antioxidant activity and total phenolic content of value-added products from indigenous banana varieties of Assam, India." Measurement: Food 7: 100040.
Lu, Qing-Yi, Ru-Po Lee, Jianjun Huang, Jieping Yang, Susanne M. Henning, Xutao Hong, David Heber, and Zhaoping Li. (2015). Quantification of bioactive constituents and antioxidant activity of Chinese yellow wine. Journal of Food Composition and Analysis 44: 86-92.
Mostafa, Heba Sayed. (2021). Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector. Journal of Food Science 86, no. 9: 3778-3797.
Ramadan, Mohamed Fawzy. (2019). Enzymes in fruit juice processing." In Enzymes in food biotechnology, pp. 45-59. Academic Press.
Robinson, John Charles, and Víctor Galán Saúco. (2010). Bananas and plantains. Vol. 19. Cabi.
Saranraj, Pazhani, Panneerselvam Sivasakthivelan, and Murugadoss Naveen. (2017). Fermentation of fruit wine and its quality analysis: A review. Australian Journal of Science and Technology 1, no. 2: 85-97.
Shiru, Mujidat Ibrahim. (2023). Usage of Post Harvest Management Practices Among Banana (Musa paradisica) and Plantain ((Musa paradiciaca) Marketers in Kwara State, Nigeria." Master's thesis, Kwara State University (Nigeria).
Tatah, S. V., and M. L. Ayantse. (2023). Nutritional and Biochemical Analysis of Wine Locally Produced from Phoenix Dactylifera1. On Research In
Thiex, N. (2009). Evaluation of analytical methods for the determination of moisture, crude protein, crude fat, and crude fiber in distillers dried grains with solubles. Journal of AOAC international, 92(1), 61-73.
Zhang, Hailiang, Shuai Zhang, Yin Chen, Wei Luo, Yifeng Huang, Dan Tao, Baishao Zhan, and Xuemei Liu. (2020). Non-destructive determination of fat and moisture contents in Salmon (Salmo salar) fillets using near-infrared hyperspectral imaging coupled with spectral and textural features. Journal of Food Composition and Analysis 92:103567.
Tengberg M. (2012). Beginnings and early history of date palm garden cultivation in the Middle East. J Arid Enviro. 86:139–47.
Ghnimi S, Umer S, Karim A, Kamal-Eldin A. (2017). Date fruit (Phoenix dactylifera L.): an underutilized food seeking industrial valorization. NFS J. 6:1–10.
Selim S, El Alfy S, Al-Ruwaili M, Abdo A, Al Jaouni S. (2012). Susceptibility of imipenem-resistant Pseudomonas aeruginosa to flavonoid glycosides of date palm (Phoenix dactylifera L.) tamar growing in Al Madinah, Saudi Arabia. African J Biotechnol. 11:416–22. [
Emochone RY, Christopher S, Moses AA, Mgbede T, Ekele JU, Maryam Usman A, Rashida IM, Chinedu CI, Faith BA, Saad A, Anih DC and Sojay TT. (2023). Isolation, Partial Purification and Characterization of Proteases from Aspergillus niger under Solid-State Fermentation. Asian J. Res. Bios, 5(1):27-34
Tatah VS, Ogodo AC, Boyi RHN, Abah MA, Timothy M, Ayantse LM. (2023). Nutritional and biochemical properties of locally produced wine from blended honey and coconut juice. Asian J Trop Biotechnol 20: 31-36
