Fermentation Technology

Wilson Parawira

Publications

• Research Article
  Microbial and Biochemical Changes Occurring During Production of Traditional Rwandese Banana Beer "Urwagwa"
  Author(s): Wilson Parawira, Tusiime David and Binomugisha SamWilson Parawira, Tusiime David and Binomugisha Sam
  
  Banana beer, urwagwa, is one of the oldest and major alcoholic beverages traditionally processed in Rwanda produced mainly at homes as a family business. The banana beer is manufactured from fermentation of bananas which is an important crop economically and culturally in Rwanda. The processing methods of urwagwa have not yet improved and traditional methods are still in use. Microbial and biochemical changes that occur during production of traditional Rwandese banana beer were investigated in this study. Understanding the microbiological and physicochemical changes is essential in attempts to upgrade the traditional processing commonly used to commercial scale. Banana ripening, extraction of juice from banana and fermentation to produce beer was done using modified traditional methods. During fermentation to produce banana beer, total aerobic mesophilic bacteria, lactic acid bacteria, y.. View More»
  DOI: 10.4172/2167-7972.1000104

  Abstract PDF