American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2017, 5(5), 192-198
DOI: 10.12691/ajfst-5-5-4
Open AccessArticle

Comparative Study of Physicochemical and Bacteriological Characteristics of Banana Wines Produced by Conventional and Modern Techniques in Southern province of Rwanda

Habimana Jean de Dieu1, 2, Ituze Kubana Marie Claudine2, Ineza Claire2, 3 and Karangwa Eric1, 4,

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2Department of Food Technology, School of Food Science and Technology, University of Rwanda, Kigali, Rwanda

3Themba LABS, Somerset West, Cape Town, South Africa

4Department of Food Technology, School of Food Science and Technology, University of Rwanda, Kigali, Rwanda;Research and Development, AAFUD industry (Zhuhai) Co. Ltd, Zhuhai, Guangdong, PR China

Pub. Date: September 25, 2017

Cite this paper:
Habimana Jean de Dieu, Ituze Kubana Marie Claudine, Ineza Claire and Karangwa Eric. Comparative Study of Physicochemical and Bacteriological Characteristics of Banana Wines Produced by Conventional and Modern Techniques in Southern province of Rwanda. American Journal of Food Science and Technology. 2017; 5(5):192-198. doi: 10.12691/ajfst-5-5-4


This study aimed to evaluate the physicochemical and bacteriological characteristics of different types of banana wine (Urwagwa) produced in Southern province of Rwanda. Both conventional (not bottled i.e from Bulinga (B) and Gahogo (GA)) and modern produced banana (bottled i.e Igisubizo from Ruli (I) and Ganzinyota from Ruvumera (G)) wines were analyzed and compared. Results showed that the alcohol content (v/v) of I, G, B and GA was 25.9% , 26.1%, 12.0% and 40.1 %, respectively while their total soluble contents were 15.2%, 12.2%, 21.7% and 21.8%, respectively. Titratable acidity (g/L) varied from 5.29 to 6.95 while pH varied from 4.45 to 3.30. The volatile acidity was found to be 0.49, 0.040, 0.147 and 0.19 g of acetic acid for wines I, G, B and GA, respectively. The turbidity was significantly higher in conventional wines than in modern ones. Sulfur dioxide content, heavy metals and minerals respected the standard norms however, potassium content (mg/L) was higher in wines B (1207) and GA (1107,21) and Pb was not recognized in all samples. Furthermore, wines GA accounted higher Escherichia coli (3 x 107 cfu/ml) and Staphylococci aureus (1.5 x 107 cfu/ml). In conclusion, these results indicated that the safety of un-bottled wine was far lower compared to that of bottled ones.

banana wine physicochemical analysis safety processing techniques

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