The traditional Burundian fermented foods and beverages and their microbiological and physicochemical characterization

Description

The banana wine submitted to different pasteurization temperatures was kept for two weeks at room temperature and the quality parameters were analyzed prior to pasteurization, after one week and after two weeks. The observations were made on the physico-chemical, microbiological parameters and organoleptic qualities. The results of the analyses carried out lead us to conclude that the banana wine produced by craftsmen and consumed in Burundi is poorly prepared but that it could acquire many physico-chemical, microbiological and organoleptic qualities if their manufacture were well conducted. Among the temperature and time couples studied, pasteurization at 64°C for 8 minutes gives good qualitative results after two weeks of storage. It is for this reason that the treatment of the banana wine by heat (64°C during 8 minutes) after fermentation is recommended to correct deficiencies that appear during the conservation of this product.