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Production Of Alcohol Using The Pulp Of Parkia biglobosa

De, Dilip Kumar and Okonofua, P. E. (2001) Production Of Alcohol Using The Pulp Of Parkia biglobosa. Bagalc Joumal of Pure and Aplllied Sciences, 1 (1). pp. 40-42.

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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.

Item Type: Article
Subjects: Q Science > Q Science (General)
Q Science > QC Physics
Divisions: Faculty of Engineering, Science and Mathematics > School of Physics
Depositing User: Mrs Hannah Akinwumi
Date Deposited: 13 Apr 2015 13:36
Last Modified: 13 Apr 2015 13:36

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