Effects of Traditional Preservatives on the Acidity and Microbial Composition of Palm Wine in Tiko (South West Region) Cameroon

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dc.contributor.authorMbuye, GMNen_US
dc.contributor.authorAsoba, GNen_US
dc.contributor.authorSameh, EFen_US
dc.contributor.authorMetuge, Sen_US
dc.contributor.authorAristide, Ken_US
dc.contributor.authorTeh, RNen_US
dc.contributor.authorSumbele, IU.en_US
dc.date.accessioned2025-06-18T11:04:54Z
dc.date.available2025-06-18T11:04:54Z
dc.date.issued2025-04
dc.description.abstractPalm wine is a natural alcoholic beverage tapped from palm tree (Elaeis guinzensis). It is consumed in most African countries; popularly known as matango and white stuff in Cameron. the main aim of this work was to analyze the effect of traditional preservatives on the acidity and microbial composition of palm Wine. The palm wine contains a heavy suspension of live yeast and bacteria. The microorganisms metabolize the sugar thus removing the pleasant sugary taste of the palm wine within 36-48 hours of production. This compels palm wine tappers to use some traditional preservatives like Sacoglotis gabonensis (mahoum), extract of Elaeis Guinensis to be able to prolong its storage time. The palm wine is served in different occasions like traditional weddings, njangi groups, funerals, baby-showers, etc. In order to be sure, it can be consumed after a day or two, the acidity level was determined using Phenolphthalein solution and Sodium hydroxide in three different samples, A, B and C (plain palm wine, palm wine with Sacoglotis gabonensis and palm wine with Elaeis Guinensis respectively. In day one the acidity level stood at a pH of 4.33 in all three samples. In day two and three, sample B had the highest level of acidity. For microbial growth, sample A was the highest with 4.8x107 UFC/ml; in day two the total microbial growth almost went to zero while in day three, it stood at 3.94x108 UFC/ml. For yeast/fungi, day one sample ‘A’ still had the highest with 2.9x106 UFC/ml, day two resurfaced very little while by day three Samples resurfaced. Staphylococcus aureus stood at 0 UFC/ml in all three samples in day one, day two, it surfaced in all three samples, though very high in sample B Compared to other samples; in day three, it stood very high in sample A; Salmonela, E. Coli and Coliform stood at 0 UFC/ml in all three sample for 3 days. The conclusion Drawn is that the use of these preservatives to prolong the storage of palm wine was far-fetched because microbes still manifested in the supposedly preserved palm wineen_US
dc.identifier.affiliationsDepartment of Social Economy and Family Management, Higher Technical Teachers' Training College, University of Buea, Kumba, Cameroonen_US
dc.identifier.affiliationsDepartment of Social Economy and Family Management, Higher Technical Teachers' Training College, University of Buea, Kumba, Cameroon and Department of Zoology and Animal Physiology, University of Buea, Buea, Cameroonen_US
dc.identifier.affiliationsDepartment of Social Economy and Family Management, Higher Technical Teachers' Training College, University of Buea, Kumba, Cameroonen_US
dc.identifier.affiliationsDepartment of Social Economy and Family Management, Higher Technical Teachers' Training College, University of Buea, Kumba, Cameroonen_US
dc.identifier.affiliationsDepartment of Social Economy and Family Management, Higher Technical Teachers' Training College, University of Buea, Kumba, Cameroonen_US
dc.identifier.affiliationsDepartment of Zoology and Animal Physiology, University of Buea, Buea, Cameroonen_US
dc.identifier.affiliationsDepartment of Zoology and Animal Physiology, University of Buea, Buea, Cameroon.en_US
dc.identifier.citationMbuye GMN, Asoba GN, Sameh EF, Metuge S, Aristide K, Teh RN, Sumbele IU.. Effects of Traditional Preservatives on the Acidity and Microbial Composition of Palm Wine in Tiko (South West Region) Cameroon . European Journal of Nutrition and Food Safety. 2025 Apr; 17(4): 266-278en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248197
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber4en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i41697en_US
dc.subjectEffectsen_US
dc.subjectpreservativeen_US
dc.subjectacidityen_US
dc.subjectmicrobialen_US
dc.titleEffects of Traditional Preservatives on the Acidity and Microbial Composition of Palm Wine in Tiko (South West Region) Cameroonen_US
dc.typeJournal Articleen_US
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