Mineral and vitamin compositions 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
Iron (mg/100 mL)
Calcium (mg/100 mL)
Zinc (mg/100 mL)
Iodine (mg/100 mL)
Vitamin A (Iµ)
Vitamin C (mg/100 mL)
0th
A1
0.968 ± 0.006l
64.50 ± 0.707e
0.027 ± 0.001a
0.054 ± 0.000a
83.68 ± 0.014n
17.21 ± 0.014e
E1
0.421 ± 0.004d
50.50 ± 0.707bc
0.046 ± 0.001de
0.062 ± 0.000c
75.88 ± 0.021m
3.41 ± 0.050b
2nd
A2
0.373 ± 0.012b
67.00 ± 1.414ef
0.049 ± 0.003ef
0.060 ± 0.000b
70.23 ± 0.021k
17.30 ± 0.141e
E2
0.611 ± 0.002g
67.50 ± 0.707f
0.065 ± 0.000g
0.068 ± 0.000d
73.77 ± 0.007l
2.76 ± 0.014a
5th
A3
0.979 ± 0.004l
65.00 ± 1.414ef
0.029 ± 0.004a
0.080 ± 0.000f
63.81 ± 0.035h
20.65 ± 0.014h
E3
0.579 ± 0.001f
52.50 ± 0.707c
0.050 ± 0.002f
0.077 ± 0.001e
68.11 ± 0.028j
4.13 ± 0.000c
9th
A4
0.330 ± 0.002a
66.00 ± 0.000ef
0.038 ± 0.002bc
0.102 ± 0.000h
61.72 ± 0.028g
20.61 ± 0.042h
E4
0.403 ± 0.001c
46.00 ± 0.000a
0.053 ± 0.001f
0.088 ± 0.000g
64.58 ± 0.050i
4.13 ± 0.000c
14th
A5
0.950 ± 0.004k
81.00 ± 1.414h
0.041 ± 0.004cd
0.203 ± 0.000l
56.73 ± 0.021f
16.49 ± 0.028d
E5
0.718 ± 0.001i
57.50 ± 0.707d
0.077 ± 0.001h
0.120 ± 0.002i
37.61 ± 0.028e
4.13 ± 0.000c
20th
A6
0.772 ± 0.003j
75.00 ± 1.414g
0.035 ± 0.001b
0.215 ± 0.000m
33.31 ± 0.035b
18.60 ± 0.028f
E6
0.660 ± 0.006h
51.00 ± 1.414bc
0.063 ± 0.002g
0.135 ± 0.000j
36.87 ± 0.021d
4.13 ± 0.000c
26th
A7
0.539 ± 0.001e
67.00 ± 1.414ef
0.029 ± 0.001a
0.230 ± 0.002n
31.49 ± 0.028a
19.82 ± 0.021g
E7
0.578 ± 0.011f
48.50 ± 2.121b
0.051 ± 0.003f
0.144 ± 0.000k
36.00 ± 0.050c
4.17 ± 0.007c
Values are in mean ± standard deviation from triplicate determinations. Means differently superscripted along the horizontal rows are 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.
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