PRESERVATIVE POTENTIALS OF CITRUS AURANTIFOLIA (LIME) JUICE ON PALM WINE

         ABSTRACT

The work studied the preservative potentials of lime juice on palm wine.  Palm wine was treated with graded quality of each juice separately to form ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 (palm wine/juice) and allowed to store for 5 days (120 hours) while analysis were conducted daily. Results obtained showed the presence of yeasts including Saccharomyces cerevisiae, Saccharomyces uvarum, Candida spp and Schizosaccharomyces pombe while bacteria species included Bacillus spp, Micrococcus spp, Staphylococcus spp, Lactobacillus spp and Serratia spp. During storage sugar content of the control palm wine reduced from 11.47% to 1.12% after five days while the reduction ranges of the lime treated was 11.47% to 1.18%. The reduction dynamics makes organism lower in the treated wines than in the control until the third day. Alcohol content increased from 3.09% to 32.21% in the control while the lime treated recorded final alcohol content in the range of 27.32 to 27.48%.  The pH decreased in all the wines but was lower in the control which dropped from 6.56 to 3.56 while the lime and lemon treated (50:50) dropped to 4.00 and 3.60 respectively. The yeast load increased in the wines but was higher in the control from 3.57×105Cfu/ml to 6.67×107Cfu/ml on day three. The increase in lime treated wines (50:50) was from 3.67×105Cfu/ml to 3.57×107Cfu/ml. Results of sensory evaluation show acceptability of the wines up to the ones treated with 20% lime and 10% lemon separately. There were variations in the acceptability of the treated wines in terms of taste, aroma and mouth feel. It was observed that the citrus juice had but limited preservative potency on the wine during storage.

TABLE OF CONTENTS

Title page                                                                                                                    i

Certification                                                                                                                   ii

Dedication                                                                                                                     iii

Acknowledgement                                                                                                           iv

Table of contents                                                                                                             v

List of tables                                                                                                                 vi - vii

List of figures                                                                                                                 viii

Abstract                                                                                ix

CHAPTER ONE

1.0    Introduction                                                        1                          

1.1    Aim of Study                                                                           2                              

CHAPTER TWO                                                                                                       

2.0     Literature Review                                                                                                   3                                         

2.1     Palm wine (General Information)                                                                     3 - 4                                                                                                        

2.2     Palm wine Production                                                                                      4 - 5                                                                                                                             

2.3     Economic Importance Of Palm wine                                                               5 - 7                                                                                     

2.4     Nutritional Importance of palm wine                                                                          7 - 8                                

2.5     Microbiology of Palm wine                                                                                      8 - 10                      

2.6     Flavour Compounds In Palm wine                                                                             10 - 12                     

2.7     Preservation of Palm wine                                                                                       12                      

2.7.1  Progress In Palm wine Preservation                                                                           12 - 14                                       

2.8     Synthetic Palm wine                                                                                              14 - 15                                  

2.9     Food Preservation With Plant Materials                                  15 - 16                    

CHAPTER THREE

3.0     Materials and Methodology                                                                              17                                                                                                                             

3.1     Preparation of Materials                                                                                   17                                                          

3.2     Collection of Fresh Palm wine Samples                                                           17                                  

3.3     Preliminary Studies                                          17

3.3.1    Microbial communities in palm wine                                                             17 - 18                                                  

3.3.1.1 Microbial Isolation and Succession of Communities in Palm wine               18                                  

3.3.1.2 Characterization of Isolates                                                                                     18                                                                                             

3.3.1.3 Determination of p^H                                               18                                                                                                  

3.3.2 Determination of Total Titratable Acidity                    18                        

3.3.3 Determination of Alcohol Content                                                                    19                                                                                                        

3.3.4    Glucose                                                                                                           19                                                   

3.3.5   Fructose                                                                                                           20                                                                          

3.3.6    Sucrose                                                                                                           20

3.3.7   Total Sugar Content                                                                                         20- 21                                                  

3.4     Sensory Evaluation                                                                                           21                                                                                          

3.5     Statistical Analysis of Data                                                                              21                                                                                                                     

 CHAPTER FOUR

4.0      Result                                                                                                               22 – 32

4.1       Characteristics of bacterial isolates from palm wine                                     22

4.2       Characteristics of yeast isolates from palm wine samples                             22

4.3       Sugar content                                                                                                  22

4.4       Alcohol content                                                                                              22

4.5       Total titratable acidity                                                                                    22 – 23

4.6       p^H content                                                                                                       23

4.7       Mean scores of sensory evaluation                                                                23   

CHAPTER FIVE    

5.0       Discussion, Conclusion and Recommendation                                              33- 36

5.1       Discussion                                                                                                       33 - 35

5.2       Conclusion                                                                                                     36

5.3       Recommendation                                                                                            36                      

            Reference                                                                                                                            

LIST OF TABLES

                                                              LIST OF FIGURES

CHAPTER ONE

1.0       Introduction

Lemons and limes are some of the most popular citrus fruits in the world.  Though they have a lot in common, they’re also distinctly different.  Lemons and limes are two kinds of fruit that though genetically different are closely related.  Some experts believe that lemons were created as hybrid of lime and citron, a large thick-rinded citrus fruit. However, this is merely one of many origin theories. Lemons and limes as well as oranges, tangerines, citron, and grapefruit belong to the broader category of citrus fruit. Lemons and limes are now grown all over the world. Yet, lemons formally known as Citrus limon are typically grown in moderate climates, while limes or Citrus aurantifolia grow better in tropical and subtropical regions.

Both fresh and processed forms of lemons and limes are utilized in a number of different industries. These two fruits are well known for their acidic, sour flavor and featured in a variety of culinary applications around the world. They may be used in cooking, food preservation, or simply to impart flavour.

Palm wine is the fermented sap of the Oil Palm (Elaeis  gunensis) and the Raphia Palm (raffia hookeri). It is an alcoholic beverage obtained from the fermentation of the sugary sap of various Palm species. Raphia hookeri is hapanzanthic, that is, after a period of vegetative growth; it produces flowers and fruits only once and dies off after the fruit is matured.

Palm wine drinkers in Nigeria have been trying to preserve the freshness of Raphia palmwine by several methods including addition of citrus lime juice. However, the effect of this additive has not been studied empirically (Ekop, Eyop & Elemike, 2019).

1.1       Aim and Objectives

The thrust or aim of this work is to study the preservative potentials of Citrus aurantifolia (lime) and Citrus limon (Lemon) juices on palm wine.

The objectives include:

•       To determine the microbial load of palm wine samples

•       To determine the physico-chemical parameters of Palm wine.

•       To determine the preservative potential of lime and lemon juices on Palm wine.

Buyers has the right to create dispute within seven (7) days of purchase for 100% refund request when you experience issue with the file received. 

Dispute can only be created when you receive a corrupt file, a wrong file or irregularities in the table of contents and content of the file you received. 

ProjectShelve.com shall either provide the appropriate file within 48hrs or send refund excluding your bank transaction charges. Term and Conditions are applied.

Buyers are expected to confirm that the material you are paying for is available on our website ProjectShelve.com and you have selected the right material, you have also gone through the preliminary pages and it interests you before payment. DO NOT MAKE BANK PAYMENT IF YOUR TOPIC IS NOT ON THE WEBSITE.

In case of payment for a material not available on ProjectShelve.com, the management of ProjectShelve.com has the right to keep your money until you send a topic that is available on our website within 48 hours.

You cannot change topic after receiving material of the topic you ordered and paid for.