This research study was undertaken to enhance the quality and safety of traditional banana beer using bio-process. Banana beer samples were produced from blends of banana juice, malted or non-malted sorghum, water, and hops according to the type. Saccharomyces cerevisiae was used to ferment both banana beer types. Traditional banana beers (S1, S2, and S3) were produced by fermenting the mixture of banana juice with roasted sorghum. Traditional banana beers acted like control. On the other hand, improved banana beers (S4-S12) were produced from blends of banana juice, sorghum, malt, hops, and water. High-Temperature Long-Time pasteurization was used. The experimental design was based on Mixture I-optimal design using Design Expert software version 11.0. Experimental constraints were: 0.5 ≤ A ≤ 0.9; 0.05 ≤ B ≤ 0.37; 0 ≤ C ≤ 0.05; 0 ≤ D ≤ 0.30, A, B, C and D represented banana juice’s brix, sorghum flour/malt, hops, and water respectively. Produced samples were subjected to proximate analysis, alcohol content, methanol, microbial, and sensory analyses. Means were separated using Duncan multiple range test, and a significant difference was accepted at p<0.05. The quality parameters showed that the bioprocess method was efficient to improve traditional banana beers.
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