The Implications of Heat and Preservative on the Exudates of Raphia Vinifera Palm Obtained From the Nigerian Institute for Oil Palm Research Benin City

Abstract

The exudates of Raphia vinfera palms was obtained by tapping while the palms were standing erect, without the application of fire at tapping panel to stimulate the flow of the exudates. The exudate was pasteurised at different temperatures and time, with and without the preservative, sodium metabisulphite. Physico-chemical assays were done on the pasteurized samples with standard methods to ascertain the effects of heat and the preservative and thus the stability of the nutrients. The results revealed that the palm exudates could be preserved without the chemical preservative if treated at 75 °C for 45 minutes. Statistical analysis indicated that there were no significant differences between the fresh sap and the pasteurized exudates at 75 °C for 45 minutes with respect to their nutrient levels.