Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 4 Issue 3

Chemical, Microbiological and Sensory Profiles of Mixed Fruit Wine from Banana (Musa acuminata), Watermelon (Citrullus vulgaris L.), Pineapple (Ananas comoscus L.) and Cucumber (Cucumis sativus)

Adeyemi Philips Adebowale*, Gabriel Olaniran Adegoke and Folasade Olabimpe Adeboyejo

Department of Food Technology, University of Ibadan, Ibadan, Nigeria

*Corresponding Author: Adeyemi Philips Adebowale, Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria.

Received: January 31, 2020; Published: February 07, 2020



  Blend of several fruits (banana, pineapple, watermelon and cucumber) were used for producing wine. When it is realised that banana on its own may not really be suitable for wine production, however, addition of some fruits and Saccharomyces cerevisiae can be a source of obtaining acceptable wine. The aim of this work was to produce and improve the quality of banana wine by using blend that will be acceptable. Watermelon (Citrullus vulgaris L.), pineapple (Ananas comoscus L.) and cucumber (Cucumis sativus) musts (In ratio 60:40 and 100% as the control) were added respectively to banana must. Physico-chemical, antioxidants, colour, microbial, organic compounds and sensorial profiles of wine samples were done using standard methods. The pH, volatile acidity and phenolics contents of the samples of wine ranged from 3.52 to 3.62, 0.30 to 0.60%, 602.76 mg GAE/l to 858.51 mg GAE/l respectively. Hue angles of the samples of wine were within 0-900; from 57.450 to 69.400, and were significantly different (p<0.05) from each other. Colour of the wines was generally orange-red and microbiological examination of the samples showed no contamination with spoilage bacteria like acetobacter, pediococcus and gluconobacter species. Using Fourier Transform Infrared Spectroscopy (FTIR), the samples of wine were found to contain probable compounds like water, alcohol and esters. Principal Component Analysis (PCA) was useful in assessing the relationship and correlations of some of the parameters examined. In this study, blends rich in pineapple and watermelon were more acceptable to taste panelists than 100% banana wine. Our findings with this research work has shown that good quality mixed fruit wine can be produced using combination of banana and other fruits in right proportions.

Keywords: Fruits; Banana; Watermelon; Pineapple; Cucumber; Blend



  1. Swami SB., et al. “Fruit Wine Production: A Review”. Journal of Food Research and Technology 2.3 (2014): 93-100. 
  2. Alobo AP and Offonry SU. “Characteristics of coloured wine produced from Roselle (Hibiscus sabolaritts) calyx extract”. Journal of the Institute of Brewing 115.2 (2009): 91-94.
  3. Chilaka CA., et al. “Evaluation of the efficiency of yeast isolates from palm wine in diverse fruit wine production”. African Journal of Food Science 4.12 (2010): 764-774.
  4. Jackson T and Badrie N. “Quality Changes on Storage of Caribbean Banana (Musa acuminata) Wines: Effects of Pectolase Concentration and Incubation Period”. Journal of Wine Research 13.1 (2012): 43-56.
  5. Awe S. “Production and microbiology of pawpaw (Carica papaya L) wine”. Current Research Journal of Biological Sciences 3.5 (2011): 443-447. 
  6. Mohapatra D., et al. “Post-harvest Processing of Banana: Opportunities and Challenges Food”. Bioprocess Technology 4 (2011): 327-339.
  7. Collins JK., et al. Sensory evaluation of low sugar watermelon by consumers”. Horticulture Science 40 (2015): 883.
  8. Baruwa OI. “Profitability and constraints of pineapple production in Osun State, Nigeria”. Journal of Horticultural Research 21.2 (2013): 59-64.
  9. Mukherjee PK. “Phytochemical and therapeutic potential of cucumber”. Fitoterapia 84 (2013): 227-236.
  10. Idise OE and Odum EI. “Studies of wine produced from banana”. International Journal of Biotechnology and Molecular Biology Research 2 (2013): 209-214. 
  11. Ogodo AC., et al. “Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine”. Springer Plus 4 (2015): 683.
  12. AOAC. Official Method of Analysis. 18th ed. Association of Official Analytical Chemists, Washingt on, DC, USA (2005).
  13. Daramola B and Asunni OA. “Preparation, physicochemical and sensory assessment of pawpaw-red ginger food drink”. American-European Journal of Scientific Research 22 (2007): 101-105.
  14. Gyamfi MA., et al. “Free radical scavenging action of medicial herbs from Ghana: thonningia sanguine on experimentally induced liver injuries”. General Pharmacology 32 (1999): 661-667.
  15. Publido R., et al. “Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay”. Journal of Agricultural and Food Chemistry 48 (2000): 3396-3402.
  16. Re R., et al. “Antioxidant cavity applying an improve ABTS Radication decolourisation assay”. Free Radical Biology and Medicine 26 (1999): 1231-1237.
  17. Singleton VL., et al. “Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Cioalteau Reagents”. Methods in Enzymology 299 (1999): 152-178.
  18. Meda A., et al. “Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity”. Food Chemistry 91 (2005): 571-577.
  19. Hunt RWG and Pointer MR. “Measuring colour”. John Wiley and Sons Ltd., Publication (2011).
  20. Cowan I and Steel ST. “Cowan and Steel’s Manual for the identification of medical bacteria”. 3rd Edn. Cambridge University Press, London (2004).
  21. Yamada Y., et al. “Identification of acetic acid bacteria isolated from Indonesian sources, especially of isolates classified in the genus Gluconobacter”. The Journal of General and Applied Microbiology 45 (1999): 23-28.
  22. Destefanis G. “The use of principal component analysis (PCA) to characterise beef”. Meat science 56.3 (2000): 255-259.
  23. Šnirc M., et al. “Application of principal component analysis method for characterization chemical, technological, and textural parameters of farmed and pastured red deer”. International Journal of Food Properties 20.4 (2017): 754-761.
  24. Robinson J. The Oxford Companion to Wine (3rd Edn.), Oxford University Press, USA. (2006): 840.
  25. Akubor PI., et al. “Production and evaluation of banana wine”. Plant Foods for Human Nutrition 58 (2013): 1-6. 
  26. Ribe´reau-Gayon P. “Handbook of enology: The microbiology of wine and vinifications”. ed., John Wiley and Sons Ltd., Chichester (2006).
  27. Reddy LV and Reddy OVS. “Production, optimization and characterization of wine made from mango (Mangifera indica)”. Natural Product Radiance 8.4 (2009): 426-435. 
  28. Molina A.M., et al. “Influence of wine fermentation on the synthesis of yeast-derived volatile aroma compounds”. Applied Microbiology and Biotechnology 77.3 (2007): 675-687. 
  29. Okafor N. “Modern industrial microbiology and biotechnology”. Science publishers, Enfield, (2007): 262-278.
  30. Badejo AA., et al. “Changes in Nutrient Composition, Antioxidant Properties, and Enzymes Activities of Snake Tomato (Trichosanthes cucumerina) during Ripening”. Preventive Nutrition and Food Science 21.2 (2016): 9096.
  31. Sun J., et al. “Antioxidants and antiproliferative activities of common fruits”. Journal of Agricultural and Food Chemistry 50 (2002): 7449-7454.
  32. Melo EA., et al. “Capacidade antioxidante de frutas”. Journal of Pharmaceutical Sciences 44 (2008): 194-201.
  33. Gawel R. “Red wine astringency: A review”. Australian Journal of Grape and Wine Research 4 (1998): 74-95.


Citation: Adeyemi Philips Adebowale., et al. “Chemical, Microbiological and Sensory Profiles of Mixed Fruit Wine from Banana (Musa acuminata), Watermelon (Citrullus vulgaris L.), Pineapple (Ananas comoscus L.) and Cucumber (Cucumis sativus)". Acta Scientific Nutritional Health 4.3 (2020): 24-30.


Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In

News and Events

  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is July 10, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US