Comparative Assessment of some Physicochemical Properties of Adulterated and Unadulterated Palm Wine samples from Oil and Raffia palm trees

Abstract

Palm wine is a traditional beverage with significant nutritional and economic importance. This study investigated the physical, chemical, and electrical properties of palm wine samples from oil and raffia palm trees, exploring their interrelationships. Eight palm wine samples (four from oil palm and four from raffia palm trees) were collected from two sources in Enugu State, Nigeria. The samples were analyzed for viscosity, electrical conductivity, pH value, refractive index, specific gravity, and sugar content using standardized instruments. The results showed that the measured properties ranged as follows: viscosity (1.7188 to 0.9577 mPa.s), electrical conductivity (928 to 7790 µS/cm), pH value (2.79 to 5.21), refractive index (1.3486 to 1.3351), and specific gravity (1.0619 to 0.9716). The sugar content analysis revealed sucrose (1.5 to 10.5%), glucose (0.15 to 5.46%), and fructose (0.06 to 2.57%). The study indicated that the palm wine samples were fresh within the first two days of tapping. Notably, palm wine samples from raffia palm trees had relatively lower electrical conductivity values compared to those from oil palm trees, likely due to differences in ionic content. The study concluded that unadulterated palm wine from both oil palm and raffia palm trees exhibits high electrical conductivity, which increases with fermentation time, while viscosity, pH values, specific gravity, and sugar content decrease as fermentation progresses. This study sheds light on palm wine fermentation dynamics through a detailed analysis of physicochemical changes, enabling improved quality control, enhanced consumer safety, and optimized fermentation processes.