Quality Assessment of Banana Juice and Beer in Rwanda

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dc.creatorKanyana, I.
dc.creatorOuma, Emily A.
dc.creatorAsten, Piet J.A. van
dc.date2013
dc.date2016-08-30T12:46:24Z
dc.date2016-08-30T12:46:24Z
dc.date.accessioned2026-06-27T15:54:28Z
dc.descriptionBanana 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.
dc.identifierhttps://hdl.handle.net/10568/76674
dc.identifier.urihttp://hdl.handle.net/123456789/117056
dc.languageen
dc.publisherScience Alert
dc.rightsLimited Access
dc.sourceKanyana, I., Ouma, E., & Van Asten, P. (2013). Quality Assessment of Banana Juice and Beer in Rwanda. Journal of Food Technology, 11(2), 38-43.
dc.subjectbananas
dc.subjectjuice
dc.subjectmicrobiological
dc.subjectbacterial counts
dc.titleQuality Assessment of Banana Juice and Beer in Rwanda
dc.typeJournal Article

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Instituto Internacional de Agricultura Tropical (IITA)