Proximate composition between palm wine analogue samples (E1–E7) and experimental palm sap samples (A1–A7) at various time intervals (0th–26th h)
Time interval (hour)
Parameters samples
Crude protein (%)
Ash (%)
Crude fat (%)
Moisture (%)
Crude fiber (%)
Carbohydrate (%)
0th
A1
0.058 ± 0.001ef
0.382 ± 0.001ef
0.00 ± 0.00a
96.68 ± 0.007i
0.00 ± 0.00
2.88 ± 0.006d
E1
0.057 ± 0.001ef
0.383 ± 0.001efg
4.53 ± 0.021h
88.61 ± 0.014b
0.10 ± 0.00
6.32 ± 0.007j
2nd
A2
0.063 ± 0.001h
0.387 ± 0.002hi
0.00 ± 0.00a
96.10 ± 0.014g
0.00 ± 0.00
3.45 ± 0.011f
E2
0.067 ± 0.001i
0.493 ± 0.001j
4.33 ± 0.014g
87.71 ± 0.021a
0.10 ± 0.00
7.40 ± 0.035l
5th
A3
0.056 ± 0.000e
0.384 ± 0.002c
0.00 ± 0.00a
97.02 ± 0.014j
0.00 ± 0.00
2.54 ± 0.012c
E3
0.062 ± 0.001gh
0.386 ± 0.001de
3.80 ± 0.035f
87.772 ± 0.007a
0.10 ± 0.00
7.98 ± 0.040m
9th
A4
0.058 ± 0.001ef
0.392 ± 0.001fgh
0.00 ± 0.00a
97.04 ± 0.000j
0.00 ± 0.00
2.51 ± 0.000c
E4
0.060 ± 0.002fg
0.49 ± 0.002ij
3.25 ± 0.007e
89.18 ± 0.042c
0.10 ± 0.00
7.02 ± 0.049k
14th
A5
0.060 ± 0.001fg
0.39 ± 0.001de
0.00 ± 0.00a
96.43 ± 0.014h
0.00 ± 0.00
3.12 ± 0.012e
E5
0.069 ± 0.001i
0.391 ± 0.001ghi
3.20 ± 0.028d
91.59 ± 0.014d
0.10 ± 0.00
4.65 ± 0.014i
20th
A6
0.031 ± 0.001b
0.309 ± 0.003a
0.00 ± 0.00a
97.51 ± 0.042k
0.00 ± 0.00
2.15 ± 0.038b
E6
0.041 ± 0.001d
0.379 ± 0.001cd
2.96 ± 0.014c
92.01 ± 0.035e
0.10 ± 0.00
4.51 ± 0.023h
26th
A7
0.027 ± 0.001a
0.313 ± 0.001b
0.00 ± 0.00a
97.82 ± 0.014l
0.00 ± 0.00
1.84 ± 0.011a
E7
0.034 ± 0.001c
0.376 ± 0.003c
2.83 ± 0.014b
93.16 ± 0.028f
0.10 ± 0.00
3.50 ± 0.010g
Values are in mean ± standard deviation from triplicate determinations. The mean values with different superscript letters in the same row were significantly different (p < 0.05). A: experimental palm sap, (A1–A7) = samples of experimental palm sap analyzed at different categories of time interval (0th–26th h); E: palm wine analogue, (E1–E7) = samples of palm wine analogue analyzed at different categories of time interval (0th–26th h)
Declarations
Author contributions
AOO: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing—original draft. GIO: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Project administration, Supervision, Writing—original draft. CFO: Data curation, Formal analysis, Investigation, Methodology, Writing—original draft. OCN: Data curation, Formal analysis, Investigation, Methodology. QNO, MIH, SJ, and KL: Software, Validation, Visualization, Writing—review & editing. CORO and MK: Supervision, Validation, Visualization, Writing—review & editing. RPFG: Validation, Supervision, Visualization, Writing—review & editing. All authors reviewed and approved the final manuscript.
Conflicts of interest
Charles Odilichukwu R. Okpala who is the Editorial Board Member of Exploration of Foods and Foodomics had no involvement in the decision-making or the review process of this manuscript. The other authors declare that they have no conflicts of interest.
Ethical approval
Not applicable.
Consent to participate
Prior to the sensory evaluation activity, the use of verbal consent was applied to panel members as per routine (departmental) activity and approved by an Internal Review Committee within the Department of Food Science and Technology, the University of Nigeria Nsukka.
Consent to publication
Not applicable.
Availability of data and materials
The datasets generated and/or analyzed during the current study are available from the corresponding author upon reasonable request.
Funding
Authors SJ, KL, and MK appreciate the financial support from Wrocław University of Environmental and Life Sciences-Poland. Author RPFG appreciates financial support from the Polytechnic Institute of Viseu-Portugal. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
References
Battcock M, Azam-Ali S. Fermented fruits and vegetables: a global perspective. Rome: Food and Agriculture Organization of the United Nations; 1998.
Sarma C, Mummaleti G, Sivanandham V, Kalakandan S, Rawson A, Anandharaj A. Anthology of palm sap: The global status, nutritional composition, health benefits & value added products.Trend Food Sci Technol. 2022:119:530–49. [DOI]
Onyema VO, Amadi OC, Moneke AN, Agu RC. A Brief Review: Saccharomyces cerevisiae Biodiversity Potential and Promising Cell Factories for Exploitation in Biotechnology and Industry Processes – West African Natural Yeasts Contribution.Food Chemistry Advances. 2023;2:100162. [DOI]
Belewu MA, Belewu KY. Comparative physicochemical evaluation of tigernut, soybean and coconut milk sources.Intl J Agric Biol. 2007;5:785–7.
Yu Y, Lu X, Zhang T, Zhao C, Guan S, Pu Y, et al. Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications.Foods. 2022;11:601. [DOI] [PubMed] [PMC]
Walker GM, Stewart GG. Saccharomyces cerevisiae in the production of fermented beverages.Beverages. 2016;2:30. [DOI]
Ikegwu TM, Okafor GI. Effect of Freezing and Thawing on the Vitamin and Microbial Contents of Palm Sap and Palm Wine. In: NIFST 35th Annual Conference/AGM of the Nigeria Institute of Food Science and Technology Proceedings; 2011 Oct 10–14; Makurdi: Benue Hotels Ltd; 2011.
Dixon TA, Williams TC, Pretorius IS. Bioinformational trends in grape and wine biotechnology.Trends Biotechnol. 2022;40:124–35. [DOI] [PubMed]
Mudoga HL, Yucel H, Kincal NS. Decolorization of sugar syrups using commercial and sugar beet pulp based activated carbons.Bioresour Technol. 2008;99:3528–33. [DOI] [PubMed]
Sanful RE. Production and Sensory Evaluation of Tigernut Beverages.PJN. 2029;8:688–90. [DOI]
Murano PS. Understanding Food Science and Technology. Wadsworth: Cengage Learning; 2003. p. 128, 259, 292, 293, 408.
Amoa-Awua WK, Sampson E, Tano-Debrah K. Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana.J Appl Microbiol. 2007;102:599–606. [DOI] [PubMed]
Chandrasekhar K, Sreevani S, seshapani P, Pramodhakumari J. A Review on palm wine.IJRBS. 2012;2:33–8.
Prescott LM, Harley JP, Klein OA. Microbial Nutrition, types of media.In: Microbolgy. 6th ed. New York: McGraw Hill; 2004. pp. 95–105.
Çakmakçı S, Topdaş EF, Kalın P, Han H, Şekerci P, Köse LP, Gülçin İ. Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream.Int J Food Sci Technol. 2015;50:472–81. [DOI]
Bernalier A, Dore J, Durand M. Biochemistry of Fermentation. In: Gibson GR, Roberfroid MB, editors. Colonic Microbiota, Nutrition and Health. Kluwer Academic; 1999. pp. 37–53.
Davidsson L, Galan P, Kastenmayer P, Cherouvrier F, Juillerat MA, Hercberg S, et al. Iron bioavailability studied in infants: the influence of phytic acid and ascorbic acid in infant formulas based on soy isolate.Pediatr Res. 1994;36:816–22. [DOI] [PubMed]
Zubay G. Biochemistry. 3rd ed. Dubuque Iowa: Brown; 1992. pp. 223–9.
Bassir O. Some Nigerian Wines.WAJBC. 1968;10:42–5.
Adekola IA, Onifade DA, Bolarinwa OO, Aladeloye KA, AdesokIa A. Production of an Alcoholic Beverage from Rice (Oryzae sativa) Using Nigerian Palm Wine Yeasts.CJAST. 2022;41:1–7.
Huang K, Zhang PJ, Hu B, Yu SJ. Monitoring the effect of the dextran molecular weight on sucrose crystallization by focused beam reflectance measurement (FBRM).Sugar Tech. 2016;18:325–32. [DOI]
Okeke BC, Agu KC, Uba PO, Awah NS, Anaukwu CG, Archibong EJ, et al. Wine production from mixed fruits (pineapple and watermelon) using high alcohol tolerant yeast isolated from palm wine.UJMR. 2015;3:41–5. [DOI]
