Evaluation of Sweet Potato (Ipomoea batatas) for Wine Production Using Saccharomyces cerevisiae

Abstract

Aims: This research aims at establishing the possibility of making wine from sweet potato residues under aerobic and anaerobic fermentation regimes. Study Design: Instruments were autoclaved, and sweet potatoes were grinded into paste, which was thereafter liquefied by α-amylase and amyloglucosidase. The fermentation was done using Saccharomyces cerevisiae Place and Duration of Study: Department of Microbiology, Kwara State University, between June 2024 and September 2024. Methodology: Fresh white sweet potatoes (Ipomoea batatas), without injury were purchase from Mandate Market, Ilorin, Nigeria. The sweet potato was peeled and proximate composition determined. Two commercial enzymes (amylase and amyloglucosidase) were used for saccharification of sweet potato roots. Results: Aerobic fermentation showed a change in the pH from 4.1 to 3.8 while anaerobic fermentation decreased to 3.9. Titratable acidity was lower in aerobic 0.88 than in anaerobic condition (1.6). Yeast concentration was found to be at its highest of 4.6 × 10² cells/ml at the end of the aerobic fermentation experiment, the yeast activity was no observed under anaerobic conditions. Alcohol content reached 9.0% for both approaches and remained more or less constant. Sensory evaluation showed that sweet potato wine was accepted by 72.8% compared to 88% for Carlo Rossi commercial wine. Conclusion: The proximal composition analysis revealed the sweet potato wine has more glucose and vitamin C than the locally available wines. From these results, it possible to make wine from sweet potato residues and it is comparable to commercial wines.