Research Article

Investigation of the Effects of Some Plant-Leaf Stem Preservatives on Palm Wine

Nwachukwu, I.N.1*
1 Department of Microbiology, Federal University of Technology, Owerri, Imo State, Nigeria.
* Corresponding author: nwachukwuin@nsmjournal.org.ng
Published: Dec, 2017
DOI: 10.67614/njm.2017.4olkkx3o
Pages: 3990-3995

Abstract

A preliminary investigation was carried out on the effect of certain plant leaves; Cola hispida, Mallotusoppositfoilus, Manihotesculenta and Newbouldia leavis on palm wine during storage. The leaves are used by traditional palm wine tappers and retailers in the south eastern Nigeria for the preservation of palm wine. Palm wine from Raphiaraphia and Elaensisguineensis were used in this study. The effect of these leaves on ethanol levels, pH and total yeast count in these wines were monitored at 0,24,48 and 72 hours after taping. Results showed that the levels of ethanol and total yeast counts peaked at 24 hours for the treated samples while that of the control peaked at 48hours. The samples treated with Manihotesculenta leaves revealed much higher ethanol levels than the controls. The pH of the untreated control samples at 72 hours showed a higher acidity than that of the treated samples. ANOVA however showed no significant difference in the parameters monitored for treated and control samples during the period. P< 0.05.This study revealed that these leaves can be used to preserve the quality and extend the shelf life of palm wine from Raphia raphia and Elaensis guineensis

Keywords

Elaensis guineensis Raphia raphia Raphiaraphia

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How to Cite

I.N., N. (2017). Investigation of the Effects of Some Plant-Leaf Stem Preservatives on Palm Wine. Nigerian Journal of Microbiology, 31(2), 3990-3995. https://doi.org/10.67614/njm.2017.4olkkx3o

N. I.N., "Investigation of the Effects of Some Plant-Leaf Stem Preservatives on Palm Wine," Nigerian Journal of Microbiology, vol. 31, no. 2, pp. 3990-3995, December 2017. doi: 10.67614/njm.2017.4olkkx3o

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