Use of Botanicals in Palm Wine Preservation
Elijah, Aniekpeno / Ojimelukwe, Philippa
Rapid deterioration in organoleptic quality of palm exudate by the natural flora of the fermenting sap constitutes the major problem facing palm wine production and distribution. Although some preservation techniques including the use of chemical preservatives and other methods such as refrigeration, centrifugation and pasteurization have been developed, our attention is focused on the use of botanicals. This book presents the effect of two bo...