B. O. Idoko

Physico-chemical and Sensory Properties of Wine Produced from Blends of Roselle Calyces Extract and Pineapple Juice

B. O. Idoko, M. T. Ukeyima, G. M. Gberikon & O. O. Olaleye · Asian Journal of Biotechnology and Bioresource Technology · 2020

Wine was produced from must formulated by blending roselle calyces extract with pineapple juice at different ratios (v/v): A (100:0), B(90:10), C(80:20), D(70:30), E(60:40) and F(50:50). The must was pitched with Saccharomyces cerevisiae; primary and secondary fermentation lasted...

Open access Research Article 10.9734/ajb2t/2020/v6i130073

Antioxidant, Mineral and Microbiological Properties of Wine from Blends of Roselle Calyces Extract and Pineapple Juice

M. T. Ukeyima, B. O. Idoko & L. O. Moghalu · European Journal of Nutrition & Food Safety · 2020

Wine was produced from must formulated by mixing roselle calyces hot water extract with pineapple juice at ratios of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 for A, B, C, D, E and F respectively. Must were pitched with Saccharomyces cerevisiae, fermented at room temperature for 8...

Open access Research Article 10.9734/ejnfs/2020/v12i730249