Pineapple Wine Fermentation Production Using Brewer’s Yeast(Saccharomycescerevisiae)
Pineapple Wine Fermentation Production Using Brewer’s Yeast(Saccharomycescerevisiae)
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Abstract on Pineapple Wine Fermentation Production Using Brewer’s Yeast(Saccharomycescerevisiae)
Pineapple (Ananascomosus) belonging to the Bromeliaceae family is grown in different parts of Nigeria either for export or for the local market. Pineapples are sliced and eaten fresh in the homes, or processed into fruit juices for consumption or concentrates for future use. Pineapple as a fruit crop has a lot of economic, nutritional, medicinal, and industrial importance (Sarah et al., 1997). According to Dull (2002), pineapple serve as food for human consumption contains about 81.2-86.2% moisture, 13-19% total solids of which sucrose, glucose, and fructose are the main components, 2-3% fibre and rich source of vitamin C. Lipids and nitrogenous compounds constitute 0.1% of which 25-30% of the nitrogenous compounds are true proteins. The fruit is also rich in calcium (Ca) which has proteolytic activity due to the enzyme bromelin. Consumption of pineapple enhances the detoxification of the human body and prevents blood clotting. It also prevents kidney problems, protects the heart and regulates stomach acidity and help prevents constipation (Dull, 2002).
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