Production Of Alcohol Using The Pulp Of Parkia biglobosa
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This re~·mt explores the possibility of using the pulp of locust bean (Parkia biglobosa) to make
wine in a large sc;:lc and i:-, a form that compares favorably with imported commercially available wines.
The pH of the pulp ·-~ • Uf-1 was low ( 4.1) and could be preserved for six months without deterioration. The
total titratable acidity, reducing sugar, crude protein and ascorbic acid contents of the pulp syrup were
clctcrminccl and compared with the locally available substrates used for making wine. However, reducing
sugar content of pulp was low compared to that of other substrates and sucrose was added at I% (w/v) to the
pulp syrup for fermentation using Saccharomyces cerevisiae. The important characteristics of locust bean
wine include alcoholic content, 12.40 %(v/v), pH 4.18, reducing sugar 1.1%, protein 1.0%, total titratable
acidity, 0.44%. These values are comparable to those of cashew, orange, pineapple and "icheku" wines and
also to values found for some commercially available wines.
Keywords
Q Science (General), QC Physics