Proximate Analysis of Yeast Fermented Oil Palm SAP

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