Abstract

Mahua flowers are rich in sugar (68-72%), in addition to a number of minerals and one of the most important raw materials for alcohol fermentation. The present investigation was for the development of a non-distilled alcoholic beverage from Mahua flowers. Eighteen (18) treatment combinations consisting of two temperatures (25 and 30°C), three pH (4.0, 4.5 and 5.0) and three period of fermentation (7, 14 and 21 days) were used in the fermentation conditions. The maximum yield of ethanol (9.51 %) occurred at 25°C with pH 4.5 after 14 days of fermentation of Mahua flower juice. The fermented non-distilled alcoholic beverage contained total sugar (8.83 mg/ml), reducing sugar (0.82 mg/ml), total soluble solids (6.37°Brix) titrable acidity (0.65 %), and volatile acidity (0.086%). Methanol was not detected at any stage of fermentation. The developed fermented alcoholic beverage had characteristic flavor and aroma of Mahua flowers with about 7 to 9% alcohol.

Key words:  Madhuca indica, ethanol, reducing sugar, fermentation.