Biochemical constituents of palmwine

Abstract

Biochemical constituents, which include sugars, protein, amino acid, lipid, alcohol, mineral and trace elements of palmwine, a sap obtained from Elaeis guineensis, Jacq (oil palm), are reported. Mean sugar contents rangedbetween 0.10 in maltose and 8.74 mg/100ml in sucrose. Values of 39.03, 59.63, and 62.65 mg/100ml are reported for protein, free amino acids, and lipids, respectively. Ethanol content was 3.40g/100ml. Magnesium, P, and Zn were the most abundant elements, while Pb, Cd. and Co weredetected at nontoxic levels. Public health implications of palmwine consumption briefly were addressed. As palmwine is becoming an important source of revenue for the rural poor and as consumer demand increases, it is concluded that the nutritional and economic potential of palmwine should be further explored and given more research attention.