ABSTRACT

An undiluted  palm wine wanionitore(I kr a period of fur months in ihe following manner: 1 hour, 24 hours, 3 days, 7 days, 14 days, I month. 2 months, 2 months and 4 months. Chemical pa1an1ete1s determined are: sugar, titratable acidiy. alcohol and PH. Also (lie microbial Succession of [lie palm wine were determined in the same manner above. Three methods A, [3, and C were used to lweselve the aiin vine for a period of' 4 months. The result showed that the Iilratable aci(h(y and alcohol content of the palm wine generally increased throughout the period while the sugar and p11 decreased with storage time. Furthermore, the microbial assay showed that the fermentation at the initial stage is dominated by yeast which gradually gives way for bacteria such as the lactic acid bacteria, lactobacillus and acetobacter which consequently spoiled the Pain] wine. The method B among the three methods used in the preservation of palm wine, is preferred because it has no chemical prescr'i( i ye and at (lie same time has similar result with method C.

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication iii

Acknowledgement iv

Abstract V

Table of Content

List of Tables

List of Figures

CHAPTER ONE

1.0 Introduction 1

1.1 Justification 4

1.2 Aims and Objectives 4

CHAPTER TWO

2.0 Literature review 5

2.1 Alcohol 7

2.2pH 8

2.3 Sugar 8

2.4 Titratable Acidity 9

2.5 Preservation 9

2.6 Nutitional and Medicinal Values of Palm Wine 11

2.7 Microbial 12

CHAPTER THREE

3.0 Materials and Methods 14

3.1 Determination of Titratable Acidity 14

3.2 Determination of pH 15

3.3 Determination of Alcohol 15

3.4 Determination of Sugar . 15

3.5 Corking of Palm Wine 16

3.6 Microbial Determination 17

CHAPTER FOUR

4.0 Results and Discussion 18

4.1 Effects of Storage Period on the 18

Microbial Content of Palm Wine

4.2 Effects of Storage Period on the 21

PH of Palm Wine

4.3 Effects of Storage Period on the 23

Titratable Acidity of Palm Wine

4.4 Effects of Storage Period on the 23

Alcohol of Palm Wine

4.5 Effects of Storage Period on the 23

Sugar of Palm Wine

4.6 Preservation of Palm Wine 29

4.7 Refrigeration 30

4.8 Chernial Preservation 30

4.9 Filtration 30

4.9.lHeat Treatment 31

CHAPTER FIVE

Conclusion and Recommendation 32

References 33