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This study aimed to investigate the effect of ginger (Zingiber officinale) on the microbiological, physicochemical and sensory quality of banana (Musa spp .) drink. Production of banana juice was achieved with hot and unheated water extraction. The various juices obtained were supplemented with aqueous extracts of ginger in concentrations of 2.5 and 10%, stored and analyzed periodically for microbiological and physicochemical (pH, vitamin C, proteins, total sugars, Mg, k, Ca, Fe, Na, Zn) characteristics. The results showed that ginger addition to either hot or unheated banana juice extraction treatment significantly reduced growth of microorganisms as reflected in total viable counts from day 4 of storage. Vitamin C, proteins and mineral contents increased as compared to control samples.  The results of this study suggest that the incorporation of ginger extracts into banana drink could be an effective means of preserving banana drinks.   Key words: Quality, banana drink, blended, ginger.

Analysis of quality attributes of banana drinks blended with aqueous extracts of ginger