TY  - JOUR
T1  - Quality Assessment of Banana Juice and Beer in Rwanda
AU - Ouma, Emily AU - Kanyana, Immaculate AU - Asten, Piet Van 
JO  - Journal of Food Technology
VL  - 11
IS  - 2
SP  - 38
EP  - 43
PY  - 2013
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2013.38.43
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2013.38.43
KW  - Banana beer
KW  -juice
KW  -microbiological
KW  -physico-chemical
KW  -coliforms
KW  -bacterial counts
AB  - 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 log<SUB>10</SUB> cfu mL<SUP>-1</SUP> 
  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 
  log<SUB>10</SUB> cfu mL<SUP>-1</SUP> 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.
ER  -