Assessment of the Physico-Chemical Properties of Oil Palm Wine (Elaeis guineensis) and Raphia Palm Wine (Raphia vinifera)

  • V. O. Oti
  • I. C. Okwulehie
  • B. J. Nwankwo
  • H. I. Ogoke
Keywords: Acetic acid, lactic acid, palm wine, pH, Sugar and Ethanol


This study was conducted to evaluate the physicochemical properties of oil palm wine (Elaeis guineensis) and Raphia palm wine (Raphia vinifera). Samples of fresh palm wine were collected from Ikwuano and Isiala Ngwa local government councils both in Abia state. They were stored in a cooling jar and were analyzed in their fresh state. Test for concentrations of pH, Ethanol concentration, Acetic Acid concentration, Lactic Acid concentration was initiated immediately and was repeated after 24 and 48 hours respectively. Results obtained were then subjected to two way completely randomized analysis of variance tests. From the study, it was observed that the results gotten vary from pH, Sugar, Lactic acid, Ethanol and Acetic of the oil palm wine and the raphia palm wine. Acetic acid concentration of Ngwo (Raffia) juice was 0.01 for 0 hour, 0.01 for 24 hours and 0.05 for 48 hours while that of Nkwu (Oil palm) juice was 0.01 for 0 hour, 0.04 for 24 hours and 0.04 for 48 hours. Effect of difference in plant, time and interaction was not significant (P ≥ 0.05).  From the result, there was a positive strong correlation between pH and Sugar, negative strong correlation between pH and Ethanol, weak correlation between pH and Acetic acid and negative strong correlation between pH and Lactic acid.


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eISSN: 0300-368X