PRODUCTION AND MICROBIAL EVALUATION OF CARICA PAPAYA WINE

Despite the enormous health benefits attributable to the consumption of fruit wine, contamination by pathogenic microorganisms inevitably leads to public health problems. This study was carried out to assess the production and microbial evaluation of Carica papaya wine. The samples were subjected to standard method for the bacterial and fungal identification. The results obtained showed that the wine are influenced by several microorganisms. Amongst the pawpaw wine samples, WPP4 had the highest bacteria count of 5.4 X 104 cfu/g; followed by WPP5 with 5.2 X 104 cfu/g, WPP1 with 3.6 X 104 cfu/g, WPP2 with 2.5 X 104 cfu/g and the least by WPP3 with 2.3 X 104 cfu/g also reveals the fungal count of which WPP1 had the highest fungi count of 5.2 X 104 cfu/g; followed by WPP5 with 4.0 X 104 cfu/g, WPP3, WWP2 with 3.2 X 104 cfu/g and the least by WPP3, WWP4 with 3.0 X 104 cfu/g respectively. The study revealed the presence of three (3) bacterial isolates and its percentage occurrence of the highest percentages occurrence was recorded for Streptococcus sp. with 50% followed Staphylococcus sp. with 33.3%while the least was recorded for Micrococcus sp. with 16.7% in descending order. Also the results of the study revealed the presence of two (2) fungal isolates and its percentage frequency as the highest prevalence was of Saccharomyces sp. with 63.5%; and the least being Candida sp. with 36.5% respectively. It was found out that the present study samples has a plate count above the stipulated standards for ready-to-eat- food of < 104 as being tolerable as stated by MGF. Estimation of Carica papaya wine produced through of the present results revealed the pH (3.4 ± 0.1), specific gravity of (0.9770 ± 0.00) g/cm3, temperature (24.90 ± 0.5) oC, percentage yield (14.9 ± 0.1). The proximate composition of the various pawpaw wine produced samples contained Moisture (68.35 – 84.52), Ash (0.38 – 0.80), Crude fibre (0.00 – 0.17), Crude protein (4.92 – 7.50), Lipid (6.98 – 9.15), Carbohydrate (1.82 – 2.87). The sensory parameters of the various pawpaw wine produced samples contained colour (6.40), Aroma (5.90), Taste (5.40), Clarity (6.75). Unhygienic vending practices and condition contributes to contamination, and to the high heterotrophic bacterial count above the stipulated standards by regulatory agencies. It is recommended that appropriate training of attendants and vendors about the safety standards and good processing practices are essential to maintaining contaminants free vended fruits and ensuring good health to the consumers.