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International Journal of Biological and Chemical Sciences

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Zero additives preservation of Raphia palm wine

I.J Dioha, O Olugbemi, E.M Odin, M.A Eneji

Abstract


Palm wine obtained from Raphia palm (Raphia hookeri) in Ayingba, Kogi State, Nigeria, was pasteurized through zero addition of preservative and placed on the shelf for 6 months. After 6 months, another sample of palm wine obtained from the same area was fetched and comparative analysis was carried out on both wine samples to find out if there was significant difference in the quality of both samples. The following parameters were analysed: pH, total solids, total acidity, refractive index, alcoholic and sugar contents, ascorbic acid and microbiological analysis. The results showed that there was no significant difference in most of the parameters compared. However, there were significant differences in the alcoholic and sugar contents of the wine samples. This shows that pasteurisation of Raphia palm wine with zero additives is a good alternative to extending its shelf life instead of the use of chemical preservatives that are often not available in the country.


Keywords: Palm wine, shelf life, fermentation, pasteurisation, zero additives.




http://dx.doi.org/10.4314/ijbcs.v3i6.53144
AJOL African Journals Online