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    Quality Assessment of Banana Juice and Beer in Rwanda

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    S13ArtKanyanaQualityNothomDev.pdf (412.4Kb)
    Date
    2013
    Author
    Kanyana, I.
    Ouma, Emily A.
    Asten, Piet J.A. van
    Type
    Journal Article
    Metadata
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    Abstract/Description
    Banana juice and beer samples were collected at different points along the processing and marketing chain from four localities in Rwanda and analyzed for microbiological and physico-chemical quality by adapting a Hazard Analysis and Critical Control Points (HACCP) methodology. The results showed high total bacterial counts of 9.02-9.86 log10 cfu mL-1 with yeast and moulds as well as lactic acid bacteria being the predominant microbes. Coliform counts were high in artisanal processed banana beer, 7.65-8.11 log10 cfu mL-1 but were low or undetected in semi-industrial processed beer samples. The presence of coliforms in the artisanal processed banana beer indicated post-fermentation contamination. High total bacteria and coliform counts were associated with samples from artisanal processors, those drawn from plastic non-food grade containers and diluted with water indicating these as potential critical points for microbial ingress.
    https://dx.doi.org/10.3923/jftech.2013.38.43
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/1307
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.3923/jftech.2013.38.43
    IITA Subjects
    Banana
    Agrovoc Terms
    Bananas; Juice; Microbiological; Bacterial Counts
    Regions
    Africa; East Africa
    Countries
    Rwanda
    Journals
    Journal of Food Technology
    Collections
    • Journal and Journal Articles4835
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