Effect Of Storage Period On The Chemical And Biochemical Changes Of Raphia Palm Wine (Raphia Hookerl)

ABSTRACT

The effect of storage period on the microbial and chemical changes of Raphia palm wine — Raphia hookeri was studied. Preliminary studies were carried out to determine the pH, titratable acidity, sugar, 002evolution, alcohol content and microbial load. Fresh samples were divided into four and codes assigned to each. They were monitored for the periods (storage time) of zero (a) hour, four (4) hours, twenty-four hours (24), three days, seven days, one month, two months, three months and four months. The results show that pH, total cell count (microbial load) and sugar levels depreciated over time while the titratable acidity, 002evolution and alcohol increased with time. The natural sample with no preservative — chemical or bark of tree was preferable since it does not contain any thing.