Microbial and Physicochemical Analysis of Raffia Palm (Raphia Hookeri) Wine Sourced from Different Trees and Tappers in Ikwuano Lga, Ahia State:- Ikechukwu, Desire C
ABSTRACT
This study aimed to assess the microbial and
physicochemical properties of palm wine sourced from different trees and
tappers, highlighting the potential health risks and quality variations in this
traditional beverage. Microbial analysis revealed a high level of
contamination, with the presence of Bacillus cereus, Lactobacillus spp.,
Staphylococcus aureus, and Streptococcus spp. These microorganisms were found
in concentrations exceeding the acceptable limits set by regulatory authorities
such as the FDA, posing significant health risks to consumers. The presence of
Bacillus cereus and Staphylococcus aureus is particularly concerning due to
their association with foodbome illnesses. Physicochemical properties,
including total titratable acidity, alcohol content, pH, reducing sugar, and
vitamin C levels, varied significantly across samples. High alcohol content in
some samples suggested better preservation capabilities, while elevated
reducing sugar levels indicated a higher sweetness, which could lead to faster
spoilage. These variations influence both the quality and safety of palm wine,
affecting its sensory attributes and shelf life. The findings emphasize the
critical need for improved hygienic practices and quality control measures
during the production, fermentation, and storage of palm wine. Implementing
good manufacturing practices (GMP), regular microbial monitoring, and
controlled fermentation processes can help mitigate the contamination risks.
Education and training programs for palm wine producers on hygienic practices
are essential to enhance the safety and quality of the product.
0.0
DESIRE, C (2026). Microbial and Physicochemical Analysis of Raffia Palm (Raphia Hookeri) Wine Sourced from Different Trees and Tappers in Ikwuano Lga, Ahia State:- Ikechukwu, Desire C. Repository.mouau.edu.ng: Retrieved Jan 14, 2026, from https://repository.mouau.edu.ng/work/view/microbial-and-physicochemical-analysis-of-raffia-palm-raphia-hookeri-wine-sourced-from-different-trees-and-tappers-in-ikwuano-lga-ahia-state-ikechukwu-desire-c-7-2
CHIOMA, DESIRE. "Microbial and Physicochemical Analysis of Raffia Palm (Raphia Hookeri) Wine Sourced from Different Trees and Tappers in Ikwuano Lga, Ahia State:- Ikechukwu, Desire C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 14 Jan. 2026, https://repository.mouau.edu.ng/work/view/microbial-and-physicochemical-analysis-of-raffia-palm-raphia-hookeri-wine-sourced-from-different-trees-and-tappers-in-ikwuano-lga-ahia-state-ikechukwu-desire-c-7-2. Accessed 14 Jan. 2026.
CHIOMA, DESIRE. "Microbial and Physicochemical Analysis of Raffia Palm (Raphia Hookeri) Wine Sourced from Different Trees and Tappers in Ikwuano Lga, Ahia State:- Ikechukwu, Desire C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 14 Jan. 2026. Web. 14 Jan. 2026. < https://repository.mouau.edu.ng/work/view/microbial-and-physicochemical-analysis-of-raffia-palm-raphia-hookeri-wine-sourced-from-different-trees-and-tappers-in-ikwuano-lga-ahia-state-ikechukwu-desire-c-7-2 >.
CHIOMA, DESIRE. "Microbial and Physicochemical Analysis of Raffia Palm (Raphia Hookeri) Wine Sourced from Different Trees and Tappers in Ikwuano Lga, Ahia State:- Ikechukwu, Desire C" Repository.mouau.edu.ng (2026). Accessed 14 Jan. 2026. https://repository.mouau.edu.ng/work/view/microbial-and-physicochemical-analysis-of-raffia-palm-raphia-hookeri-wine-sourced-from-different-trees-and-tappers-in-ikwuano-lga-ahia-state-ikechukwu-desire-c-7-2