Comparative analysis of properties of fresh and fermented palm wine

Abstract

This study attempted a proximate comparison of fresh and fermented palm wine to determine the percentage of their nutritional values. It used AOAC Guidelines for Single-Laboratory Validation of Chemical Methods for Dietary Supplements and Botanicals (current edition) Official Methods of Analysis. The physiochemical proximate analysis showed that fresh palm wine contains carbohydrate (1.21%), protein (0.588%), moisture content (94.99%), ash (2.00%), fat (0.90%), crude fibre (0.32%) and little amount of alcohol content of 28.00%). While the analysis showed that fermented palm wine contains moisture contents (92.00%), ash content (2.00%), protein (0.32%), fat (0.100%, carbohydrate (4.92%), fibre (0.66%). The key findings of the study showed that fresh palm wine is rich in protein, which has reduced alcohol contents. The paper thus surmised consumption of freshly tapped palm wine is good. Hence, submits that it is advisable to take palm wine when it is freshly tapped. The paper also encouraged mechanization of the tapping process to enable the youths participate.