Asian Journal of Food Research and Nutrition

Microbiological Quality of Palm Wine (Elaeis guineensis) Sold Within Ikwo, Ebonyi State, South East, Nigeria

C. V. Uzoh *

Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.

N.S Onuoha

Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.

C. O. Nworie

Department of Science Laboratory Technology, Akanu Ibiam Federal Polytechnic, Unwana, Ebonyi State, Nigeria.

E.I. Ogbonna

Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.

P.C. Igwe

David Umahi Federal University of Health Sciences, Uburu, Ebonyi State, Nigeria.

E.E Eze

Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.

B. Ugwu

Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.

J.N Dick

Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.

G.N Nwankwo

Department of Microbiology, Alex-Ekwueme Federal University Ndufu- Alike Ikwo, Abakaliki, Ebonyi State, Nigeria.

*Author to whom correspondence should be addressed.

---

Abstract

Palm wine is of high nutritional and economic importance and plays a significant role in cultural and social practices in Africa. Since the nutritional content is high, there is proliferation of microorganisms which results in spontaneous fermentation. The microbiological quality of different palm wine samples were investigated and it was found to harbor microorganisms such as Lactobacillus sp, Micrococcus sp, Staphylococcus sp, Streptococcus sp and Bacillus sp. This had a count of 0.8 x 10³ – 1.8 x 10³ CFU/ml and 1.2 x 10³ – 3.8 x 10³ CFU/ml for different samples. The isolation of these microorganisms from these products is of public health concern because this product is on high demand in this area and beyond. With the result of this study, public awareness has to be created on the risk factors involved in the consumption of palm wine and the need to imbibe proper sanitary hygienic practice in tapping, processing, diluting and distribution of the product.

Keywords: Palm wine, contamination, fungal count, fermentation, hygienic practice

---

---

---

References

Agu RC, Okenchi MU, Ude CM, Onyia AI, Onwumelu AH. AjiweVIE. Fermentation kinetic studies of Nigerian palm wines; Elaeisguinensis and Raphia hookeri for preservation by bottling. J. Food Sci. Technol. 1999;36(3):205-209.

Obafemi YD, Oranusi SU, Ajanaku KO, Akinduti PA, Leech J, Cotter PD. African fermented foods: Overview, emerging benefits, and novel approaches to microbiome profiling. NPJ Sci. Food. 2022;6(1):15.

Marco ML, Sanders ME, Gänzle M, Arrieta MC, Cotter PD, de Vuyst L, Hill C, Holzapfel W, Lebeer S, Merenstein D, Reid G, Wolfe B. E, Hutkins R. The international scientific association for probiotics and prebiotics (ISAPP) consensus statement on fermented foods. Nat. Rev. Gastroenterology Hepatology. 2021;18(3):196–208.

Karamoko D, Djeni NT, N’Guessan KF, Bouatenin KMJP, Dje KM. The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage. Food control. 2012;26:504–511.

Nwaiwu O,Ibekwe VI,Amadi ES, Udebuani AC, Nwanebu FC, Oguoma OI, Nnokwe JC.Evaluation of fermentation products of palm wine yeasts and role of Sacoglottis gabonensis supplement on products abundance.Beverages.2016;2(2):9.

Santiago-Urbina JA, Ruíz-Terán F. Microbiology and biochemistry of traditional palm wine produced around the world. Int. Food Res. J. 2014;21(4):1261–1269.

Cheesbrough M. District laboratory practice in tropical countries. 2nd Edition Cambridge University Press, Cambridge Edition .2006;72-75.

Nwachukwu I, Ekaiko MU, Stephen C. Microbiological quality of palm wine (Elaeis guineensis and Raphia hookeri) sold within Aba metropolis, Abia state, south eastern Nigeria. European Journal of Biotechnology and Genetic Engineering. 2016;3(1).

Santiago-Urbina JA, Verdugo-Valdez AG, Ruíz-Terán F. Physicochemical and microbiological changes during tapping of palm sap to produce an alcoholic beverage called “Taberna”, which is produced in the south east of Mexico. Food Control. 2013;33(1):58-62.

Obi CN, Ogbulie JN, Nkwo AM. Assessment of microbial growth and survival in fresh rafiapalmwine from Umuariaga community, Ikwuano L. G. A. Abia State, Nigeria. Int. J. Curr. Microbiol. App. Sci. 2015;4(1):484-494.

Ouoba L, Kando C, Parkouda C, Sawadogo-Lingani H, Diawara B. Sutherland JP. The microbiology of Bandji, palm wine of Borassus akeassii from Burkina Faso: identification and genotypic diversity of yeasts, lactic acid and acetic acid bacteria. J. Appl Microbiol. 2012; 113(6):1428-144.