The proximate composition of fruit wines produced reflected the composition of the fruit substrate used in producing them. It has been reported by Salvi and Rajput (1995) that proximate compositions of fruits vary with location where the fruits are grown. Hence, the variation in proximate composition of the fruit wines can be regarded as a confirmation of the assertion by
Salvi and Rajput (1995) that composition of wines varied with geographical location. The
production process used in producing the wine retained about 52% of Vitamin C present in the
banana fruit while it added to that in the pawpaw fruit. The low protein content of the wines
produced is good for maintenance of cellular organization (Desai and Wagh, 1995). The absence
of Crude fibre and Crude fat further demonstrate the desirable nutritive quality of the fruit wines
produced. The carbohydrate and sugar contents of the fruits wines were comparable to those of
Red wine used as control. The absence of crude fats suggests that the wine could provide
protection against excess body lipids (cholesterol).