Effect of Total Flavonois and Methanol Extract of <i>Phyllanthus mellerianus </i>leaves on the Fermentation of<i> Elaeis Guineensis</i> Sap
Keywords:Phytochemicals, â€˜total flavonoidsâ€™, Elaeis guineensis, palm sap, fermentation
The rate studies of palm wine from Elaeis guineensis is of major importance in determining the extent of inhibition and activation of microbes in Elaeis guineensis sap fermentation. Saps from E. guineensis were dosed with 10-80mg of â€˜total flavonoidsâ€™ and methanol extract of Phyllanthus mellerianus leaves. The rates of their fermentation were monitored kinetically. Results showed that the 60mg dose of â€˜total flavonoids â€˜increased the rate of fermentation significantly. Fermentation was also increased with 40mg of methanol extract dose, but not as much as with â€˜40-60mg/100mL sap than that produced during the fermentation of the pure sap (control). However, methanol as fermentation product was absent, so the sap and the dosed saps are not methanol toxic. While iso-propanol as one of the fermentation products, was present in both the pure and dosed wine.
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