Volume 43, Issue 4, October 2024, Pages 1089–1096
Nonviho Guévara1, Assou Sidohoundé2, Justin G. GANDEHO3, Agathe M. E. Assogba4, Papin S. Montcho5, Jean-Marc Gnonlonfoun6, and Célestin C. K. Tchekessi7
1 Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d'Abomey-Calavi, Université d'Abomey-Calavi (LERCA/EPAC/UAC), 01 BP 2009 Cotonou, Benin
2 Laboratoire d’Etude et de recherche en Chimie Appliquée (LERCA), Université d’Abomey-Calavi (UAC), Abomey-Calavi, 01BP2009 Cotonou, Benin
3 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d'Abomey-Calavi (UAC), 04BP 1107 Cotonou, Bénin
4 Laboratoire de Recherche Pluridisciplinaire de l’Enseignement Technique (LARPET), Université Nationale des Sciences, Technologies, Ingénierie et Mathématiques (UNSTIM), Abomey, Benin
5 Laboratoire d’Etude et de recherche en Chimie Appliquée (LERCA), Université d’Abomey-Calavi (UAC), Abomey-Calavi, 01BP2009 Cotonou, Benin
6 Laboratoire de Recherche Pluridisciplinaire de l’Enseignement Technique (LARPET), Université Nationale des Sciences, Technologies, Ingénierie et Mathématiques (UNSTIM), Abomey, Benin
7 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale, Faculté des Sciences et Techniques (FAST) de l'Université d'Abomey-Calavi (UAC), Benin
Original language: English
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Palm wine, known as atan in Benin, is a sweet beverage extracted from the oil palm (Elaeis guineens). Highly prized by the population for its high nutritional value, its marketing is very limited due to a lack of or inappropriate means of preservation. In the search for palliatives, the present study aims at the Bio-preservation of palm wine by using orange peels to extend its shelf life. To achieve this objective, the preservative effect of orange peels was evaluated, and the stabilized wine was characterized in physicochemical, nutritional, microbiological and organoleptic terms. Palm wine samples graded A, B and C received 10g, 15g and 20g of orange peel respectively. During the storage period, the bottles that received the peelings in this order burst after one, two, three and four weeks respectively. The flasks that burst early were those with a low peel incorporation rate. The 33cL bottles containing palm wine and 25g orange peel resisted bursting up to 4 weeks of storage. Analysis of physicochemical and nutritional parameters showed that stabilized palm wine was richer in potassium, magnesium, sodium and calcium than the unstabilized control wine. Microbiological analysis of the stabilized palm wine showed that the yeast, Escherichia coli and Staphylococcus loads were lower than in the unstabilized wine. In terms of sensory quality, the study showed that consumers rated the consistency, color and taste of stabilized wines higher than those of unstabilized (control) wines.
Author Keywords: palm wine, orange peel, stabilization, sensory quality, nutritional parameters.
Nonviho Guévara1, Assou Sidohoundé2, Justin G. GANDEHO3, Agathe M. E. Assogba4, Papin S. Montcho5, Jean-Marc Gnonlonfoun6, and Célestin C. K. Tchekessi7
1 Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d'Abomey-Calavi, Université d'Abomey-Calavi (LERCA/EPAC/UAC), 01 BP 2009 Cotonou, Benin
2 Laboratoire d’Etude et de recherche en Chimie Appliquée (LERCA), Université d’Abomey-Calavi (UAC), Abomey-Calavi, 01BP2009 Cotonou, Benin
3 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale de la Faculté des Sciences et Techniques (FAST), Université d'Abomey-Calavi (UAC), 04BP 1107 Cotonou, Bénin
4 Laboratoire de Recherche Pluridisciplinaire de l’Enseignement Technique (LARPET), Université Nationale des Sciences, Technologies, Ingénierie et Mathématiques (UNSTIM), Abomey, Benin
5 Laboratoire d’Etude et de recherche en Chimie Appliquée (LERCA), Université d’Abomey-Calavi (UAC), Abomey-Calavi, 01BP2009 Cotonou, Benin
6 Laboratoire de Recherche Pluridisciplinaire de l’Enseignement Technique (LARPET), Université Nationale des Sciences, Technologies, Ingénierie et Mathématiques (UNSTIM), Abomey, Benin
7 Laboratoire de Microbiologie et des Technologies Alimentaires (LA.MI.T.A), Département de Biologie Végétale, Faculté des Sciences et Techniques (FAST) de l'Université d'Abomey-Calavi (UAC), Benin
Original language: English
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Palm wine, known as atan in Benin, is a sweet beverage extracted from the oil palm (Elaeis guineens). Highly prized by the population for its high nutritional value, its marketing is very limited due to a lack of or inappropriate means of preservation. In the search for palliatives, the present study aims at the Bio-preservation of palm wine by using orange peels to extend its shelf life. To achieve this objective, the preservative effect of orange peels was evaluated, and the stabilized wine was characterized in physicochemical, nutritional, microbiological and organoleptic terms. Palm wine samples graded A, B and C received 10g, 15g and 20g of orange peel respectively. During the storage period, the bottles that received the peelings in this order burst after one, two, three and four weeks respectively. The flasks that burst early were those with a low peel incorporation rate. The 33cL bottles containing palm wine and 25g orange peel resisted bursting up to 4 weeks of storage. Analysis of physicochemical and nutritional parameters showed that stabilized palm wine was richer in potassium, magnesium, sodium and calcium than the unstabilized control wine. Microbiological analysis of the stabilized palm wine showed that the yeast, Escherichia coli and Staphylococcus loads were lower than in the unstabilized wine. In terms of sensory quality, the study showed that consumers rated the consistency, color and taste of stabilized wines higher than those of unstabilized (control) wines.
Author Keywords: palm wine, orange peel, stabilization, sensory quality, nutritional parameters.
How to Cite this Article
Nonviho Guévara, Assou Sidohoundé, Justin G. GANDEHO, Agathe M. E. Assogba, Papin S. Montcho, Jean-Marc Gnonlonfoun, and Célestin C. K. Tchekessi, “Bio-preservation of atan, a wine extracted from palm trees in Benin, using orange peelings,” International Journal of Innovation and Applied Studies, vol. 43, no. 4, pp. 1089–1096, October 2024.
