Production technique and sensory evaluation of traditional alcoholic beverage based maize and banana

Traditional alcoholic beverage has become common because of economic issue. This work was aimed to improve production process of alcoholic beverage based maize and banana extract and to evaluate sensory parameters of the obtained alcoholic beverage. Three formulations were tested with different quantity of banana pulp as adjunct (2v/3v, 2.5v/2.5v, and 3v/2v; wort/banana pulp labeled F1, F2 and F3 respectively). De-pectinized banana pulp was added to wort and the mixture was fermented in anaerobic condition, at ambient temperature of about 25 °C for 72 h in presence of Saccharomyces cerevisiae. Samples of alcoholic beverage obtained had light alcohol content from 4.63±0.7% for F1, 4.05±0.4% for F2, 3.32±0.3% for F3. The alcohol content of samples was proportional to the quantity of banana added. The evaluation of banana extract performance in alcohol yield showed a perfect link between the quantity of alcohol produced and the brix degree of the mixture before fermentation, with the regression coefficient of 1. Sensory analysis showed that the 3 formulations had a dark color, a poor taste, an average odor for F1 and F2. Only F3 had a very good aroma. According to the sensory evaluation, F3 was the best formulation.