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African Journal of Food Science and Technology

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Uzodinma Eunice Uche Osinachi

Department of Food Science and Technology, University of Nigeria-Nsukka, Enugu, Nigeria


  • Research Article   
    Enhancement of the Quality and Safety of Traditional Banana Beer Using Bio-Process
    Author(s): Uzabakiriho Thierry* and Uzodinma Eunice Uche Osinachi

    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.. View More»
    DOI: http:/

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