PRODUCTION AND COMPARATIVE ASSESSMENT OF ALCOHOLIC DRINKS PRODUCED FROM CASSAVA, MAIZE AND PLANTAIN FLOUR USING LOCALLY PRODUCED AND IMPORTED ENZYMES

Abstract

Alcoholic drinks produced from cassava, maize and plantain flour using local hydrolyzed enzyme and imported enzymes were evaluated and compared in this study. About 2 kg of each flour substrate was divided into two portions; a portion was hydrolyzed using imported enzymes (α-amylase and amylo-glucosidase) while the other portion was processed with local hydrolyzed enzyme (malt) for production of alcoholic drink. Physicochemical, color and sensory attributes of the alcoholic drink samples were examined. Results showed that there were significant differences (p<0.05) in the physicochemical and color profile of the samples. Alcoholic drink produced from plantain with the minimum degree Brix liberated the highest alcohol content, followed by cassava and maize. Generally, low lightness, negative a* (greenness) and b* (blueness) confers alcoholic drinks with grey color appearance. Sensory test of the alcoholic drinks were all acceptable by the panelists. Thus, cassava, maize and plantain could serve as a good substrate for the production of alcoholic drinks.

Keywords

• colour profile
• sensory evaluation
• physicochemical properties
• alcoholic drink