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International Journal of Basic Science and Technology

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Archive | ISSUE: , Volume: Jan-Mar-2024

Palm Wine: A Review on Its Composition, Preservation, Health Benefits, and Market Value


Author:Onyeukwu et al.,2024

published date:2024-Apr-11

FULL TEXT in - | page 71 - 80

Abstract

Numerous people in sub-Saharan Africa, Asia, India, and Mexico enjoy palm wine, a traditional alcoholic beverage made from the sap of various palm plants. Its colouring is pale, and its flavours run the gamut from sweet to sour and vinegary. For people who live in cities and villages, tapping the palm tree to get the beverage is an important source of income. Although the alcohol concentration of fresh palm wine is low and it is sweet, it gradually rises through fermentation. It is used for numerous purposes, most notably for medicine, weddings, and traditional naming rituals. They are suitable for improving vision since they contain vital microbes like yeast as well as nutritionally significant ingredients like amino acids, proteins, vitamins, minerals, sugars, alcohols, and water. Jaundice, smallpox, chicken pox, measles, and malaria have all reportedly been treated with palm wine. Additionally, palm wine assists nursing mothers produce more milk in addition to its reputed antioxidant qualities. The purpose of this study is to review palm sap/wine, its preservation, applications, biochemical components, odorants, microbiota, nutrient content, and health effects. It also conducts an economic analysis of the palm wine market and traditional fermentation and distillation of raphia palm sap for ethanol production

Keywords: Beverage, Fermentation, Palm sap, Raphia, Sugar

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FULL TEXT in - | page 71 - 80

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