Imran project work docx

ABSTRACT The preservation of nutritional constituents of perishable vegetables including carrots (Daucus carota) is important to prevent substantial losses Fermentation apart from offering a means of producing a special group of food items as its primary objectives, it also helps in the prolongation of shelve-life of food materials in areas where other methods of preservation is technically and economically difficult to implement To assess the utility of fermentation in preserving carrots, pH, specific gravity, reducing sugar, alcohol content and viable yeast counts at days 0, and 14 of fermentation were obtained Significant changes where observed of these parameters at different intervals pH(4.29, 3.81, 3.53) S.G( 1.016, 1.015, 1.002) Reducing Sugar in mg/ml (5.85, 4.13, 2.99) Alcohol content in %(4.04, 8.99, 11.19) Yeast count in cfu/ml (2.7x106, 4.8x106, 3.1x105 CHAPTER ONE 1.0 INTRODUCTION Over the years, certain measures have been taken by man in order to increase the shelf life of our foods and food items (food preservation) from attack by spoilage microorganism This measure ranges from traditional to modern methods of food preservation This includes drying, salting, sugaring, smoking, pickling, refrigeration, freezing, canning, pasteurization, fermentation and many other methods Fermentation is one of the methods used for food preservation (biopreservation), fermentation can be define as a process in which chemical changes are brought about in an organic substrate through which the action of biochemical catalyst called enzymes elaborated by specific types of living organisms (Robinson and Tamime 2006) It can also be seen as metabolic process that converts sugar to acids, gasses, and/or alcohol Fermentation involves the use of organisms like yeast, mould, and bacteria Yeast is employed in the production of alcohols, wines, beers, and other alcoholic beverages Bacteria also have been involved in acetic acid, butyric propionic acid and lactic acid fermentation (Marica et al 2007) Fermentation is also used more broadly to refer to bulk growth of micro organisms on a growth medium, often with the goal of producing a specific chemical product i.e ( continous and batch cultures) With many countries in Africa producing reasonable amount of the worlds fruits and vegetables for instance carrots, with an estimate of about less than 6% of worlds 2012 total production was in Africa The world total production stood at 21.4million tones in 2012 (FAO, 2013) Nigeria is one of the Africa countries located on the latitude 40 to 140 N and longitude 20 to 150E, blessed with many natural edible fruits and vegetables most of these vegetables and fruits are sold raw in the markets of cities and towns across the country during their seasons Also most of these fruits and vegetable rot away due to under consumption and utilization The French microbiologist Louis Pasture is often remembered for his insight into fermentation and its microbial causes The science of fermentation is known as Zymology In general, fermentation procedures a product that is less susceptible to undesirable microbial activity than the original material It removes or reduces the amount of unstable constituents and converts the fermentable portion into products that is stable and in most cases is present in sufficient concentration to act as a preservative For instance Vinegar, Cheese, and fermented foods are more flavor full than the raw materials used The flavor may be desirable to the extent that the fermented product is used to flavor other foods (Stainkraus, 1995) To many people, fermentation simply means the production of alcohol, grains and fruits are fermented to produce beers and wine If a food soured, one might say it was “off” or fermented (Tortora, et al., 2010) Fermentation apart from offering a means of producing a special group of food items as its primary objectives The prolongation and the keeping quality of food, raw materials especially when practiced or propagated in areas where other methods of preservation and technically and economically difficult to implement Alcoholic fermentation is applied to the production of matured palm wine, beer, stout, wines and other alcoholic beverages In this type of fermentation sugars are converted to ethanol and carbon dioxide (Voet and Voet, 1995) C6 H12 O6 +yeast 2C2 H5 OH + 2CO2 Sugar Ethanol Carbon dioxide The fermentation of monosaccharide by yeast involves exactly the same reaction as glycolysis in animal tissues down to the production of pyruvic acid Many different types of yeast can be used to bring about this type of fermentation but the most commonly employed is genus Saccahromyces (Voet and Voet, 1995) Fermentation does not necessarily have to be carried out in an anaerobic environment For example, even in the presence of abundant oxygen, yeast cell greatly prefer fermentation to anaerobic respiration as long as sugars are readily available for consumption a phenomenon known as Crab tree effect (Dickson, 1999) There are different types of fermentation which depends on the substrate as well as the microorganism involved in the fermentation process for a variety of food and drinks Ethanol fermentation is also called alcoholic fermentation, and it is the production of ethanol and carbon dioxide Lactic acid fermentation refers to two means of producing lactic acid: • Homolactic fermentation : which is the production of lactic acid extensively • Heterolactic fermentation: is the production of lactic acid as well as other acids like acetic acid, ethanol, and carbon dioxide Sugars are the most common substrate of fermentation and typical example of the fermentation products are ethanol, lactic acid, carbon dioxide and hydrogen, however more exotic compounds can be produced by fermentation such as butyric acid and acetone, yeast carries out fermentation in the production of ethanol in beers, wines and other alcoholic drinks along with the production of large quantities of carbon dioxide Fermentation also occurs in mammalian muscle during periods of intense exercise where oxygen supply becomes limited resulting in the creation of lactic acid (Voet and Voet, 1995) The art of wine making is an ancient practice but modern methods are carefully controlled borne out of science research The essential stages in winemaking are pressing, fermentation, casking and bottling In pressing, the juice is extracted from fruits or vegetable and a starter culture is introduced Many different types of may be present on a single type of fruit or vegetable and because many of them are wild yeast that would produce poor quality wine, sulphur dioxide (SO2) is added to the juice in such a quantity that all the wild microorganism are destroyed (Querol and Fleet, 2006) The fermentation continues until all the sugars are used up In any case, yeast cannot tolerate any alcohol content that is greater than 16% as such natural wine not have alcohol content greater than this In general they contain about 10% (Solomon and Fryle, 2002) After fermentation is transferred to cask where it may remain for up to five years, during these time sediments is occasionally removed and wine matures due to slow chemical changes which contribute to flavor and bouquet (Robinson, 2006) The alcoholic range of wine is greater than that of beer but not up to that of spirit i.e Its alcoholic ranges between 10-12% It may however be as low as 7%, at time and sugar concentration is about 15-25% There are three main classes of • wine; Table wines: contain 6-14% v/v alcohol produce by spontaneous • fermentation by organism in the juice e.g mosell cret, Hock Sparkling wines: which are given a second fermentation in the bottle so that • a visible excess of co2 is produced e.g champagne Fortified wines: containing about 2% v/v alcohol made by addition of spirit to wine e.g portsherry, Madeira 1.1 AIMS AND OBJECTIVES This study tends to: • • Evaluate the short term process of producing wine from carrot juice Evaluate the effect of yeast on carrot juice for production of wine CHAPTER TWO 2.0 LITERATURE REVIEW 2.0.1 Carrot Carrots (daucus carota) are more than a versatile orange vegetable Original carrots were purple and yellow, initially described in the 10 th century in Iran and northern Arabia (Simon, 2004) Daucus carrota subsp Sativus is a root vegetable usually orange in color, though purple red, white and yellow varieties exist It has a crisp texture when fresh The most commonly eaten part of the carrot is the tap root, although the greens are sometimes eaten as well It is a domesticated form of wild carrot Daucus carota, native to Europe and southern Asia The domestic carrot has selectively been bred for its greatly enlarged and more palatable and less woody-textured edible taproot (Simon, et al 2012) The food and agriculture organization of the United Nations (FOA) reports that the world production of carrots and turnips (these plants are combined by FOA for reporting purposes) for calendar year 2011 was almost 35.658 million tones Almost half were grown in china Carrots are widely used in many cuisines especially in preparation of salad and carrot salads are traditional in many regional cuisines Etymology: the word was first recorded in English around 1530 and was borrowed from middle French carrotte (Online dictionary, 2014) Itself from late latin carōta, from Greek καρότονkarōton, originally from the IndoEuropean root ker- (horn), due to its horn-like shape) It is a biennial plant that grows a rosette of leaves in the spring and summer, while building is the taproot that stores large amount of sugars for plant to flower in the second year, the stems grow up to 60-200cm (20-80inch) tall (Rubatsky et al 1999) Scientific classification Kingdom: plantae (unranked) : Angiosperm (unranked) : Eudicots (unranked) : Asterids Order : Apiales Family : Apiaceae Genus : Daucus Specie : D carota Binomial name: Daucus carota Source: Bradeen and Simon, (2007) 2.0.2 History Carrots were first cultivated in Persia (region of Afghanistan, Pakistan and Iran) some 5000 years ago Wild carrots are white or yellow Through domestication, the colors change to purple, yellow and orange The modern orange color appears to have come about through a combination of mutation and selection Daucus carota subsp sativus, to reduce bitterness, increase sweetness and minimize the woody core, this has produced the familiar garden vegetable (Rose, 2006 and Mabey, 1997) When they were first cultivated, carrot were grown for their aromatic leaves and seeds rather than their roots Carrot seeds have been found in Switzerland and Southern Germany dating to 2000–3000 BC (Robatsky el al.,1999) The plant appears to have been introduced to Europe via Spain by the moors in the 18thcentury (Krech et al., 2004) And 10thcentury in such locations in west Asia, India and Europe, then the roots were purple (BBC, 2010) The 12 thcentury Arab andulusia agriculturist, ibn-al’auwam, describes both yellow and red carrots (staub, 2010) Cultivation of carrots appeared in china in the 14 thcentury and Japan in the 18thcentury (Dalby, 2003) Those modern carrots were intended by antiquary John Aubey (1626-1697) when he noted in the memoranda Carrots were first sown at Beckington in Somersetshire, Some very old Man there [in 1668] did remember they are first to bring it." European settlers introduced the carrot to colonial America in the 17th century (Robatsky et al., 1999) Currently, the largest producer and exporter of carrots in the world is China In 2013 33.5million tonnes of carrots and turnips were produce worldwide With 15.8million in china, 1.3million tonnes in United states, 1.3million tonnes in Russia, 1million tonnes in Uzbekistan and less than a million in Poland, united kingdom and Ukraine Through documentation of domestication and historical development of carrots have been published (Rubatsky et al., 1999; Simon 2000) The nutritional value of carrot, nutritional improvement researchers have made through biofortification, the bioavailability of pigment from carrots and their impact on vitamin A status and finally putative health benefit attributed to carrots whole food-based approaches to enhance health by utilizing functional food like biofortified carrots are currently popular (Jacobs and Tapsell, 2007) 2.0.3 Nutritional importance of Carrot Carrot is an economically important crop that has gained popularity in recent decades due to increase awareness of its nutritional value Orange carrot are highly revered as ‘good for the eyes’’ due to their high content of hydrocarbon carrotenoid, a class of phytochemical that are often precursor to vitamin A The storage root of carrot is the most commonly consumed portion of the plant, although the tender young foliage is occasionally used as stir-dried herb and in salad in china and Japan (Rubatsky et al., 1999) Carrot roots not supply a 10 APPENDIX IV: Alcohol content Samples were distillated and their specific gravity taken = 0.994 = 0.897 = 0.985 These results were compared on a standard chart of relationship between specific gravity and the proportion of ethanol in alcohol solution at 200C (Ceirwyn, 1998) Samples Sample Sample Sample Specific Gravity 0.994 0.987 0.985 %Alcohol at 20oC 4.04% 8.99% 11.19% Note: Sample (carrot juice) Sample (after days of fermentation) Sample (after 14 days of fermentation) 45 APPENDIX V: Viable yeast count Using the formula N = c/v (n1 + 0.1 n2 ) d Where c = sum of colonies on all plates v = the volume applied to each plate n1 = is the number of plates counted at first dilution n2 = number of plates counted at second dilution d = the dilution from which the first counted was obtain Data: Sample c = 121 Sample Sample c = 216 c = 145 46 v=1 v=1 v=1 n1 = n1 = n1 = n2 = n2 = n2 = Applying formula; Sample Sample Sample N = 121(2+0.2) x 104 N = 216(2+0.2) x 104 N = 145(2+0.2) x 103 N = 121 x 2.2 x 104 N = 216 x 2.2 x 104 N = 145 x 2.2 x 103 N = 266.2 x 10000 N = 475.2 x 10000 N = 319 x 1000 N = 2662000 N = 4752000 N = 319000 N = 2.7 x 106cfu/ml N = 4.8 x 106cfu/ml 47 N = 3.1 x 105cfu/ml REFERENCES ‘Carrot’ Online Etymology Dictionaty Retreived 30 November 2014 ‘Carrots return to purple roots’ BBC May 16, 2002 Retrieved 14 th January 2015 Andreas, C and Thomas, H (2003).Structural and Sensory Characterization of Compounds Contributing to the Bitter Off-Taste of Carrots (Daucus carota) and Carrot Puree Journal of Agricultural and Food Chemistry, 51: 38653873 48 Anon, (2008) Home wine-making - how long I keep a wine before drinking? 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