Acid and Ph Status of Sixth Degree Fermented Musa Paradisiaca (plantain) Fruit Pulp

Student: Glory Okoro (Project, 2025)
Department of Biochemistry
Ambrose Alli University, Ekpoma, Edo State

Abstract

This project was designed to study fermentation of Musa paradisiaca fruit pulp. This study determined the acid and pH status of sixth-degree fermented Musa paradisiaca fruit pulp. Ripe samples of M. Paradisiaca were obtained from a market at Ujemen, Ekpoma, Esan West Local Government of Edo State. The samples were washed peeled and cut into small sizes, after which they were Separated into two batches labelled as test (587.9g) and control (532.4g). The samples were blended separately to a final volume of 1700 ml of water for both control and test respectively, before sterilization under pressure. Thereafter, the samples were inoculated with yeast and allowed to ferment for 7 days. The titration acidity and pH were estimated using standard method. The data obtain were subiected to t-test statistical analysis the result obtain shows that the acidity was significantly (p

Keywords
Musa paradisiaca Plantain fermentation pH analysis Acid status Fermented fruit pulp Biochemical analysis Food chemistry Acidity determination Fermentation process Sixth-degree fermentation
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