About this document
Palm Wine Fermentation and Supplement Effects by connectfoodafrica is a document available to read on EtoBox.
This study evaluates the fermentation products of palm wine from Imo State, Nigeria, focusing on the impact of the supplement Sacoglottis gabonensis on product abundance. Using various analytical techniques, it was found that the addition of the supplement reduced the abundance of certain compounds during fermentation. The findings aim to enhance understanding and quality of palm wine for potential commercial exploitation.
- Author
- connectfoodafrica
- Language
- EN