| dc.description.abstract | Paper chromatographic analysis of palmwine has shown that it contains sugars, amino acids and organic acids. Six sugars and sugar derivatives identified were fructose, glucose, sucrose, maltose, raffinose, and glueuronic acid. Thirteen amino acids were identified; leucine, valine, arginine, tyrosine, histidine, lysine, alanine, glutamine, glycine, serine, glutamic acid, aspartic acid, and cystine. Three organic acids - acetic, lactic and tartaric acids -- were also identified.
(2) Palmwine from seven varieties of Elaeis guineensis were analysed quantitatively for possible variation in the nutrient content. The varieties macrocarya and dura contained large amounts of sugars and vitamins and therefore produced good quality palmaine. The hybrid of the two varieties, dura and macrocarya, a1so produced nutritious palmwine.
(3) Palmwine from var. pisifera contained the lowest amount of sugars, but a relatively high amount of proteins. Var. dura and pisifera also contained a comparatively high amount of proteins.
(4) The concentration of the mineral elements did not vary with the varieties of Elaeis guineensis. The mineral, content was, however, related to the mineral composition of the soil on which the palm tree was growing.
(5) Seasonal variation in concentration of palmwine contents studied. Concentration of sugars was highest during the dry season (December to February) and lowest during the wet season (June to August). The seasonal variation in the concentration of alcohol, acetic and lactic acids followed a reverse of the trend shown by sugars. Tartaric acid had the highest concentration during the March to May period and the lowest during the wet season (June to August).
(6) Vitamins B1 ,B2 and C had the highest concentration during the dry season (December to February) and lowest during the wet season; whilst vitamin B6 had its highest concentration during the wet season and its lowest concentration during the dry season.
(7) Proteins and amino acids increased in concentration from dry season (December to February) to the wet season (June to August).
(8) In the study of edaphic factor on palmwine production, there was a direct relationship between the amount of available K, Ca, and P in the soil and the concentration of these elements in palmwine. However, there was no such relationship in the case of Na.
(9) The qualitative analysis of the palmwine, from soils of different nitrogen concentration showed that palm trees growing in soils containing high levels of nitrogen also produced palmwine rich in amino acids. Glutamine, aspartic acid and arginine were not identified in palnwine from soils with low nitrogen level. However, there was no relationship between protein nitrogen in palmwine and the level of nitrogen in the soil.
(10) The total concentration of sugars in palmwine decreased from the first day of tapping a palmwine tree till the end of the period of tapping.
(11) Alcohol, acetic and leptic acids increased in concentration from the first day to the end of the period of taping. The concentration of tartaric acid was constant throughout.
(12) Proteins increased in concentration from the first day to the end of the tapping period. The concentration of amino acids did not show any marked increase.
(13) The concentration of Vitamins B1 and B2 increased from the first day of the period of tapping till the fourth day after which it started to fall. Vitamins B6 and C concentration decreased in the first four days after which there was a slight rise.
(14) The concentration of sugars in a stored sample of palmwine decreased with the number of days of storage.
(15) Alcohol, acetic and lactic acids increased in concentration thoughout the period of palmwine storage. The increase in the first two days was very high. Tartario acid concentration was constant throughout the period of palmwine storage.
(16) Vitamins B1 and B2 increased in concentration throughout the period of storage of palmwine. On the other hand, vitamins B6 and C decreased in concentration throughout the period of storage.
(17) The concentration of proteins increased substantially in the first three days of palmwine storage. After a small increase in the concentration of amino acids on the first day, there was no noticeable increase in the concentration throughout the rest of the period of palmwine storage.
(18) Four microorganisms hale been identified in palmwine. Two bacteria species identified were Leuconostoc mesenteroides and Lactobacillus plantarum; and 2 yeasts identified were Saccharomyces cerevisiae and Schizosaccharomyces pombe.
(19) The yeast species, Schizosaccharomyces pombe usually appeared in palmwine on the third day of tapping a palm tree.
(20) There was a general increase in the population of microorganisms until the fourth day of tapping period after which there, was a gradual decrease. | en_US |
