Production Of Alcohol Using The Pulp Of Parkia biglobosa
| dc.creator | De, Dilip Kumar, Okonofua, P. E. | |
| dc.date | 2001 | |
| dc.date.accessioned | 2025-03-27T18:26:20Z | |
| dc.description | 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. | |
| dc.format | application/pdf | |
| dc.identifier | http://eprints.covenantuniversity.edu.ng/4920/ | |
| dc.identifier.uri | https://repository.covenantuniversity.edu.ng/handle/123456789/34075 | |
| dc.language | en | |
| dc.subject | Q Science (General), QC Physics | |
| dc.title | Production Of Alcohol Using The Pulp Of Parkia biglobosa | |
| dc.type | Article |
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