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    Banana Beer: Raw Material Preparation

    Uploaded by

    andresrogers
    Banana beer is made by fermenting banana juice mixed with cereal flour such as sorghum flour. The bananas are peeled and squeezed to extract juice, which is mixed with water and roasted cereal flour. This mixture ferments for 18-24 hours before being filtered through cloth. The resulting beer is sweet, slightly hazy, and has a shelf life of several days if stored correctly. The microorganism responsible for fermentation is typically Saccharomyces cerevisiae yeast. There are regional variations in ingredients and production methods for banana beer.

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    Banana Beer: Raw Material Preparation

    Uploaded by

    andresrogers
    59 views2 pages
    Banana beer is made by fermenting banana juice mixed with cereal flour such as sorghum flour. The bananas are peeled and squeezed to extract juice, which is mixed with water and roasted cereal flour. This mixture ferments for 18-24 hours before being filtered through cloth. The resulting beer is sweet, slightly hazy, and has a shelf life of several days if stored correctly. The microorganism responsible for fermentation is typically Saccharomyces cerevisiae yeast. There are regional variations in ingredients and production methods for banana beer.

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    Banana Beer

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    Banana beer is made by fermenting banana juice mixed with cereal flour such as sorghum flour. The bananas are peeled and squeezed to extract juice, which is mixed with water and roasted cereal flour. This mixture ferments for 18-24 hours before being filtered through cloth. The resulting beer is sweet, slightly hazy, and has a shelf life of several days if stored correctly. The microorganism responsible for fermentation is typically Saccharomyces cerevisiae yeast. There are regional variations in ingredients and production methods for banana beer.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    59 views2 pages

    Banana Beer: Raw Material Preparation

    Uploaded by

    andresrogers
    Banana beer is made by fermenting banana juice mixed with cereal flour such as sorghum flour. The bananas are peeled and squeezed to extract juice, which is mixed with water and roasted cereal flour. This mixture ferments for 18-24 hours before being filtered through cloth. The resulting beer is sweet, slightly hazy, and has a shelf life of several days if stored correctly. The microorganism responsible for fermentation is typically Saccharomyces cerevisiae yeast. There are regional variations in ingredients and production methods for banana beer.

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    of 2

    BANANA BEER

    Banana beer is made from bananas, mixed with a cereal flour (often sorghum flour) and
    fermented to an orange, alcoholic beverage. It is sweet and slightly hazy with a shelf life of
    several days under correct storage conditions. There are many variations in how the beer is
    made. For instance, Urwaga banana beer in Kenya is made from bananas and sorghum or
    millet and Lubisi is made from bananas and sorghum.

    Raw material preparation


    Ripe bananas (Musa spp.) are selected. In the rainy season unripe bananas can be left to
    finish ripening laid on a hurdle over the fire where the cooking is done. During the dry
    season bananas can be ripened by making a pit in the ground, covering the sides of the pit
    with green banana leaves, packing the bananas in to the pit and then covering them with
    banana leaves and earth. On one side of the pit a little ditch should be dug for a fire so that
    warmth and smoke can enter the pit. This takes about six days. The bananas should then be
    peeled. If the peels cannot be removed by hand then the bananas are not sufficiently ripe.

    Processing
    The first step is the preparation of the banana juice. The extraction of a high yield of banana
    juice without excessive browning or contamination by spoilage micro-organisms and proper
    filtration to produce a clear product is of great importance. Grass can be used to squeeze the
    banana so that only a clear juice is obtained. The residue will remain in the grass.
    One volume of water should be added to every three volumes of banana juice. This makes the
    total soluble solids low enough for the yeast to act. Cereals are ground and roasted and added
    to improve the colour and flavour of the final product. The mixture is placed in a container, which
    is covered in polythene to ferment for 18 to 24 hours. The raw materials are not sterilised by
    boiling and therefore provide an excellent substrate for microbial growth. It is essential that
    proper hygienic procedures are followed and that all equipment is thoroughly sterilised to
    prevent contaminating bacteria from competing with the yeast and producing acid instead of
    alcohol. This can be done by cleaning with boiling water or with chlorine solution. Care is
    necessary to wash the equipment free of residual chlorine, as this would interfere with the
    actions of the yeast. Strict personal hygiene is also essential. For many traditional fermented
    products, the microorganisms responsible for the fermentation are unknown to scientists.
    However, there has been research to identify the micro-organisms involved in banana beer
    production. The main micro-organism is Saccharomyces cerevisiae which is the same
    organism that is involved in the production of grape wine. However, many other microorganisms were identified. These varied according to the region of production. After
    fermentation the product is filtered through cotton cloth.

    Banana beer

    Practical Action

    Flow diagram
    Raw materials
    Ripe bananas

    Peel
    Peel by hand

    Remove residue
    Use grass to knead or squeeze out the juice. The residue will remain

    Mix with water


    The water: banana juice ratio should be 1:3

    Mix with cereal flourMix with ground and roasted cereals to local taste. For sorghum the ratio
    should be 1:12

    Ferment
    In plastic container. Leave to ferment for 18 to 24 hours.

    Filter
    Through cotton cloth

    Pack
    In one-litre plastic bottles with cork stoppers or equivalent

    Store

    Packaging and storage


    Packaging is usually only required to keep the product for its relatively short shelf life. Clean
    glass or plastic bottles should be used. The product should be kept in a cool place away from
    direct sunlight.

    References and further reading


    Grape Wine, Practical Action Technical Brief
    Banana Chips, Practical Action Technical Brief
    Traditional Foods: Processing for Profit, Edited by Pete Fellows, ITDG Publications 1997

    Useful organisations and contacts


    C.T.A
    P.O. Box 380
    6700 AJ Wageningen
    The Netherlands
    Telephone: +31 (0) 317 467100
    Fax: +31 317 460 067
    E-mail: cta@cta.nl
    Website: http://www.agricta.org/

    Useful internet sites


    Horticulture and Landscape Architecture, Perdue University
    http://www.hort.purdue.edu/newcrop/morton/banana.html

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