Bioprocessing of jackfruit (Artocarpus heterophyllus L.) Pulp into wine: Technology, proximate composition and sensory evaluation

Sandeep K. Panda, Sunil K. Behera, Umesh C. Sahu, Ramesh C. Ray, Eugenie Kayitesi, A. F. Mulaba-Bafubiandi

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


Major wineries are confined to using grapes as substrate, as a result of which other fruits, especially in the tropical zone, remain underutilised. A wine, from jackfruit (Artocarpus heterophyllus L.) pulp, was prepared by fermenting with wine yeast (Saccharomyces cerevisiae) as starter culture. The wine had the following proximate compositions: total soluble solids, 1.8° Brix; total sugar, 4.32 g/100 ml; titratable acidity, 1.16 g tartaric acid/ 100 ml; pH, 3.52; total phenolics, 0.78 g/100 ml; β-carotene, 12 µg/100 ml; ascorbic acid, 1.78 g/100 ml; lactic acid, 0.64 mg/100 ml and ethanol content of 8.23% (v/v). The jackfruit wine had a DPPH scavenging activity of 32% at a dose of 250 µg/ml. The jackfruit wine was well accepted among consumers as per its organoleptic properties. Principal component analysis reduced the 10 original analytical and proximate variables (TSS, total sugar, TA, pH, phenol, β-carotene, ascorbic acid, lactic acid, ethanol and DPPH scavenging activity) into four independent components which accounted for 83.42% of variations.

Original languageEnglish
Pages (from-to)27-32
Number of pages6
JournalAfrican Journal of Science, Technology, Innovation and Development
Issue number1
Publication statusPublished - 2016


  • Jackfruit
  • Principal component analysis
  • Saccharomyces cerevisiae
  • Sensory evaluation
  • Wine

ASJC Scopus subject areas

  • Civil and Structural Engineering
  • Development
  • Computer Science Applications
  • Computer Networks and Communications


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