Article Number: DRJBB1029384756
DOI: https://doi.org/10.26765/DRJBB1029384756
ISSN: 2734-2158
Vol. 8(1), Pp. 7-12, May 2022
Copyright © 2022
Author(s) retain the copy right of this article
This article is published under the terms of the
Creative Commons Attribution License 4.0.
Original Research Article
Proximate Analysis of Yeast Fermented Oil Palm SAP
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Abstract
Palm sap of the oil palm (Elaies guineensis) was collected fresh from a palm tapper in Auchi, Etsako West Edo State using sterile screw capped container and transported in a cooler containing ice to prevent fermentation. The palm sap was immediately analyzed for its chemical constituents using the methods of AOAC 2012, 2013. The palm sap sample was allowed to undergo yeast fermentation at room temperature, chemical/proximate analysis was carried out on the sap sample on 24 h basis for a period of 120 hours. The proximate analysis showed an increase in moisture content (83.60-90.60%); increase in ash content (0.50-1.02%), Fat content (0.11-0.92%), other contents showed a decrease; crude protein (3.28-1.10%); and carbohydrate content (12.56 – 6.36%). The result shows that the chemical composition of palm sap is influenced by fermentation especially the type of fermentation and the specie of palm tree used.
Keywords: Proximate composition, fermentation, oil palm sap
Received: April 5, 2022 Accepted: May 19, 2022 Published: May 24, 2022