The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage

Detto, Karamoko; Djéni, Theodore N.; N’guessan, Kouadio Florent; Bouatenin, Koffi Maïzan Jean‐Paul; Djé, Koffi Marcellin

doi:10.1016/j.foodcont.2012.02.018

Cited by 61 publications

(76 citation statements)

References 24 publications

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“…Such difference is related to the species of palm plant and the sap tapping process. Indeed, from E. guineensis, B. aethiopum and R. hookeri, sap production often involves incision into the phloem of the plant, leading unfortunately to its death (Karamoko, Djeni, N'guessan, Bouatenin, & Dje, 2012). In this case, the plant's heart is directly bled, and the whole nutrients reserve is engaged.…”

Section: Discussionmentioning

confidence: 99%

Assessment of Sap Production Parameters From Spathes of Four Coconut (Cocos nucifera L.) Cultivars in Côte d’Ivoire

Ysidor¹,

Konan²,

Assa³

et al. 2013

SAR

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Several palm plants have social and economic roles worldwide by providing drinks from their sap. In Côte d'Ivoire, management of the coconut sap is not yet practiced. In this study, parameters related to production of sap have been assessed from four coconut cultivars namely PB 113 + and PB 121 + hybrids and WAT and MYD varieties. From all the unopened inflorescences (spathes) studied into the coconut crown, whose ranks varied from 7 to 9, that of rank 8 yielded the highest volume of sap. From this spathe, the PB113 + hybrid provided the best yield of sap (61.81 ± 20.41 l). Most important proportion of that sap volume was recorded at the morning harvesting. The sap production duration of a spathe varied from 24 ± 1.87 days (MYD) to 46.78 ± 1.86 days (PB 113 + ). That duration depended on the length of spathes and regular sap flow allowed by them. Furthermore, the PB 113 + had the highest number of fruits (NBF = 174.33 ± 78.45 fruits). The results showed that volume of sap available is closely related to the length of production (r = 0.78) and the cultivar's nut yield (r = 0.82). The use of PB 113 + hybrid which provided highest quantity of sap is recommended for promoting the production of coconut sap in Côte d'Ivoire in order to improve the benefits derived from this plant.

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Section: Discussionmentioning

confidence: 99%

Assessment of Sap Production Parameters From Spathes of Four Coconut (Cocos nucifera L.) Cultivars in Côte d’Ivoire

Ysidor¹,

Konan²,

Assa³

et al. 2013

SAR

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“…Upon fermentation by the natural microflora, the level of this sugar decreases as it is converted to alcohol and other products whereas the sap becomes milky white due to the increased microbial suspension resulting from the prolific growth of fermenting organisms [4]. It becomes a whitish, effervescent, alcoholic beverage consumed in very large quantities in West Africa, and known throughout the major parts of Africa under various names, such as "mimbo" in Cameroon, "nsafufuo" in Ghana, an "emu" in Nigeria and "bandji" in Côte d'Ivoire [5] [6]. It is widely consumed in tropical regions where palms grow such as Asia, South America, Africa and more particularly in Côte d'Ivoire amongst all socioeconomic groups.…”

mentioning

confidence: 99%

“…It is widely consumed in tropical regions where palms grow such as Asia, South America, Africa and more particularly in Côte d'Ivoire amongst all socioeconomic groups. In such areas, the beverage plays an important role in the culture of the people and most African countries have their own palm wine, including Côte d'Ivoire [6] [7]. It has been associated to life farmer, because being less expensive and produced in the farming surroundings [8].…”

mentioning

confidence: 99%

Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences

Detto¹,

Deni²,

Moroh³

et al. 2016

FNS

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The effects of variety and tapping length on several physical, biochemical, nutritional and microbiological parameters (viscosity, pH, Total Titratable Acidity (TTA), fermenting microorganisms, contaminants) of palm wine extracted from two varieties of palm oil tree (Dura and Tenera) were studied. Each variety presented its own palm wine specific characteristics regarding the chosen parameters. Microbiological and biochemical contents of palm wine were determined during the tapping of Dura and Tenera felled oil palm trees for 4 weeks. Some differences in chemical compositions between fresh palm wine samples of two palm trees varieties were observed. The exudates obtained during the first day of tapping of Dura palm wine were very sugary, less sour and did not contain substantial concentrations of alcohol but the highest loads of microorganisms were observed in Tenera palm wine. Throughout the tapping of palm wine, yeasts and lactic acid bacteria population changed with undoubtedly influence on the palm wine quality.

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“…Organic acids are responsible for the rapid acidification of alcoholic beverages [113]. They lower pH to below 4.6, which inhibits the growth of unwanted spoilage microorganisms [10].…”

Section: Chemical Products Of Fermentationmentioning

confidence: 99%

“…The African oil palm (Elaeis guineensis), date palm (Phoenix dactylifera), nipa palm (Nypa fruticans), kithul palm (Caryota urens), and raffia palm (Raphia hookeri) are among the examples of palm trees from which the carbohydrate-rich sap can be obtained. Palm wine has an alcohol content ranging from 1.5% to 7.1% (v/v) and a pH from 4.0 to 5.5 [113]. Palm wine is known the numerous following names in West Africa; mu, bandji, ogogoro, nsafufuo, nsamba, mnazi, and yongo.…”

Section: Palm Winementioning

confidence: 99%

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

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Abstract:Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cereal substrates are well researched and documented, their non-cereal based counterparts, mostly produced from indigenous, inexpensive substrates, remain less well studied. In addition, reports of health problems associated with non-cereal based alcoholic beverages produced from spontaneous fermentation are a major cause of concern. This review aims to highlight the microbiological and chemical profiles of these non-cereal based alcoholic beverages with a focus on the Sub-Saharan region. Here, we underscore the importance of the microbial repertoire and the substrates thereof in attaining aromatic complexity and a characteristic taste in these beverages. These aspects are an important starting point towards the potential commercialization of these complex aromatic non-cereal based traditional beverages.

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The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage

Cited by 61 publications

References 24 publications

Assessment of Sap Production Parameters From Spathes of Four Coconut (Cocos nucifera L.) Cultivars in Côte d’Ivoire

Assessment of Sap Production Parameters From Spathes of Four Coconut (Cocos nucifera L.) Cultivars in Côte d’Ivoire

Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

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