Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local production

Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local production

Aim: The unfermented pale-yellow exudates (“palm sap”) emerge from tapped unopened spathe of mostly oil palm (Elaeis guineensis) and raphia palm (Raphia hookeri). Besides, tiger nut milk (Kunuaya) is among the non-alcoholic refreshing drinks with dairy appearance. A sustainable alternative could the...

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Main Authors: Adindu O. Onyeodili, Gabriel I. Okafor, Chigozie F. Okoyeuzu, Onyekachukwu Chukwuebuka Nduka, Queency N. Okechukwu, Mouandhe Imamou Hassani, Szymon Juchniewicz, Katarzyna Leicht, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska, Raquel P.F. Guiné
Format: Article
Language:English
Published: Open Exploration Publishing Inc. 2025-01-01
Series:Exploration of Foods and Foodomics
Subjects:
dreg
food security
palm wine
product development
sugar syrup
tiger nut milk
Online Access:https://www.explorationpub.com/uploads/Article/A101069/101069.pdf
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