Analysis of the Sensory Attributes Of Plantain Wine: An Alternative to Imported Wines in Nigeria

Abstract

This study was carried out at School of Agriculture, Lagos State Polytechnic and the data were analyzed at Statistics department, The Polytechnic, Ibadan.

Plantain is locally available all year round especially during the period of November – February. There is over supply of it to the extent of some getting over- ripe and are wasted. Yet, the over-ripe one could be utilized for the production of wine. The alcoholic content of such a wine is adjustable to individual requirement.

Respondents for the microbial analysis of the product were drawn from Ikorodu and South West of Ibadan areas. The study tends to conclude that the wine can complete favourably with foreign wines. It can be taken by both the young and old, during meals and even at parties or special occasions. The product over-all can be said to have passed the consumers’ assessment in terms of the attributed consideration. The result showed that the respondents are from South West areas of Nigeria. It is thus expected that the other consumers in this population will react in the same way as the respondents to the product.

The acceptability of the production in the society is therefore not in doubt and the results from this study can be used to allay public fear of its safety and to enhance the acceptability of the product. It is recommended from the analysis of variance table that further research work should be carried out using other local materials as flavour to preserve the wine in order to reduce importation of wine and also promote economic growth and development.

Keywords: Plantain wine, Sensory attributes, Analysis, respondents.