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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| Format: | Article |
| Language: | English |
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Open Exploration Publishing Inc.
2025-01-01
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| Series: | Exploration of Foods and Foodomics |
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| Online Access: | https://www.explorationpub.com/uploads/Article/A101069/101069.pdf |
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| author | 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 |
| author_facet | 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 |
| author_sort | Adindu O. Onyeodili |
| collection | DOAJ |
| description | 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 therefore emerge from blends of tiger nut milk and sugar syrup to serve a resembling role as palm wine. In this context, therefore, palm wine analogue from different tiger nut milk and sugar syrup blends using palm wine dreg as inoculum was evaluated by proximate, physicochemical, microbial, and sensorial analyses at different time intervals. Methods: The materials were processed, analyzed, and packed using standard referenced procedures. This required freshly tapped palm sap juxtaposed with blends of tiger nut milk-sugar syrup beverage, and thereafter subjected to aerobic fermentation. Importantly, the tiger nut milk-sugar syrup medium has been pitched with palm wine dreg (inoculum source) between fermentation time 26–30 h, and temperature 29.8°–32°C. Results: Considering all the analytical outcomes, from proximate, microbiological, physicochemical, to sensory data, the control appeared to somewhat resemble those of the experimental samples of this study. Conclusions: Potentially, the (palm wine) analogue produced from tiger nut milk and sugar syrup blends using (palm wine) dreg as inoculum could be embraced by the market as natural palm wine. Indeed, the emergent product should serve as an alternative sustainable promise for palm wine, which could help fill the market supply gap, especially in the seasons of reduced supply/yield. |
| format | Article |
| id | doaj-art-b53aac07234a4564b1f65a85889038ed |
| institution | Kabale University |
| issn | 2837-9020 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Open Exploration Publishing Inc. |
| record_format | Article |
| series | Exploration of Foods and Foodomics |
| spelling | doaj-art-b53aac07234a4564b1f65a85889038ed2025-01-26T08:32:27ZengOpen Exploration Publishing Inc.Exploration of Foods and Foodomics2837-90202025-01-01310106910.37349/eff.2025.101069Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local productionAdindu O. Onyeodili0Gabriel I. Okafor1https://orcid.org/0000-0002-2784-7039Chigozie F. Okoyeuzu2https://orcid.org/0000-0003-2987-5049Onyekachukwu Chukwuebuka Nduka3https://orcid.org/0009-0000-4407-4974Queency N. Okechukwu4Mouandhe Imamou Hassani5https://orcid.org/0000-0002-8572-0378Szymon Juchniewicz6https://orcid.org/0000-0002-4794-6771Katarzyna Leicht7https://orcid.org/0000-0002-7402-8992Charles Odilichukwu R. Okpala8https://orcid.org/0000-0003-4475-8887Małgorzata Korzeniowska9https://orcid.org/0000-0002-0300-0407Raquel P.F. Guiné10https://orcid.org/0000-0003-0595-6805Department of Food Science and Technology, University of Nigeria, Nsukka 410001, Enugu State, NigeriaDepartment of Food Science and Technology, University of Nigeria, Nsukka 410001, Enugu State, NigeriaDepartment of Food Science and Technology, University of Nigeria, Nsukka 410001, Enugu State, NigeriaDepartment of Food Science and Technology, University of Nigeria, Nsukka 410001, Enugu State, NigeriaInstitute of Chemical Technology, Ural Federal University Named after the First President of Russia B. N. Yeltsin, 620002 Yekaterinburg, RussiaDepartment of Food Science and Technology, Kaunas University of Technology, 13034 Kaunas, LithuaniaDepartment of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandDepartment of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandUGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA 30602, USADepartment of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, PolandCERNAS-IPV Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, PortugalAim: 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 therefore emerge from blends of tiger nut milk and sugar syrup to serve a resembling role as palm wine. In this context, therefore, palm wine analogue from different tiger nut milk and sugar syrup blends using palm wine dreg as inoculum was evaluated by proximate, physicochemical, microbial, and sensorial analyses at different time intervals. Methods: The materials were processed, analyzed, and packed using standard referenced procedures. This required freshly tapped palm sap juxtaposed with blends of tiger nut milk-sugar syrup beverage, and thereafter subjected to aerobic fermentation. Importantly, the tiger nut milk-sugar syrup medium has been pitched with palm wine dreg (inoculum source) between fermentation time 26–30 h, and temperature 29.8°–32°C. Results: Considering all the analytical outcomes, from proximate, microbiological, physicochemical, to sensory data, the control appeared to somewhat resemble those of the experimental samples of this study. Conclusions: Potentially, the (palm wine) analogue produced from tiger nut milk and sugar syrup blends using (palm wine) dreg as inoculum could be embraced by the market as natural palm wine. Indeed, the emergent product should serve as an alternative sustainable promise for palm wine, which could help fill the market supply gap, especially in the seasons of reduced supply/yield.https://www.explorationpub.com/uploads/Article/A101069/101069.pdfdregfood securitypalm wineproduct developmentsugar syruptiger nut milk |
| spellingShingle | 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 Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local production Exploration of Foods and Foodomics dreg food security palm wine product development sugar syrup tiger nut milk |
| title | Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local production |
| title_full | Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local production |
| title_fullStr | Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local production |
| title_full_unstemmed | Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local production |
| title_short | Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local production |
| title_sort | sustainable alternative of palm wine analogue from different tiger nut milk sugar syrup blends for local production |
| topic | dreg food security palm wine product development sugar syrup tiger nut milk |
| url | https://www.explorationpub.com/uploads/Article/A101069/101069.pdf |
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