ISSN:
0138-4988
Keywords:
Life Sciences
;
Life Sciences (general)
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A laboratory version of orgoro; a low alcohol plantain beverage was found to possess a better odour, taste and colour after 7 days of fermentation compared with a native brew. The pH of the native brew decreased from 3.90 to 1.93 after 21 days of fermentation while the filterable acidity increased from 0.100 to 0.157%. The laboratory brew showed a decrease of pH from 4.60 to 2.72 and an increase in filterable acidity from 0.250 to 0.485%. Both brews had alcohol contents of 0.109 and 0.197% (v/v) respectively after this period. The total sugars content, soluble protein and total nitrogen contents of the native brew were 2.0 mg/ml, 1.3 mg/ml and 2.05 mg/ml respectively while values for the laboratory brew were 5.0 mg/ml, 2.2 mg/ml and 4.0 mg/ml respectively.
Additional Material:
2 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/abio.370080329
