Homemade banana alcohol, although considered illegal is widely produced in many countries in Africa and many-scale farmers depend on this for their income.
The juice from the ripe fruit of varieties known as ‘beer bananas’ is also drunk fresh or fermented to make a beer with low alcohol content and short of shelf life.
Banana wine is used extensively as a basis for distillation in interlacustrine East Africa, and wine produced for this purpose does not have sorghum added to it before fermentation.
In Philippines a large quantity of banana export rejected used for preparation of alcohol. Juice extracted from the ripe fruit was found to contain approximately 126 g/L total sugars.
In production of alcohol from banana peel by subjecting the material to saccharification treatments using either sulfuric acid, steam, under pressure or cellulose.
The fermentation of the juice was carried out with Saccharomyces cerevisiae var. ellipsoideus. The alcohol yield was approximately 150 ml/kg of peel.
Banana alcohol
