Natural microflora fermentation causes changes in freshly tapped palm sap and therefore makes its storage, transport, and large scale use difficult. This study was aimed at developing stable and value added products, including syrup and non-alcoholic "malt-like" drink from the sap of palms. The sap of Raphia hookeri collected from "evening-to-morning"(1700 Hrs-0700 Hrs) and "morning-to-afternoon" (0700 Hrs-1600 Hrs), respectively, were used in the preparation of syrup. The respective syrups were in turn used in combination with varying proportions of water, sugar, and caramel for the formulation of six(6) palm "malt-like" drinks from which the best (from sensory evaluation) was carbonated and named Palm Malt. The prepared Palm Malt was compared to commercially popular malt drinks on the market. A nine point hedonic scale (1=like extremely-9=dislike extremely) was used by a panel of 56 to evaluate the colour, taste, flavour and after-taste, as well as overall consumer acceptability of the product. Proximate and physicochemical analyses were also carried out on the sap, syrup and Palm Malt using standard procedures. Descriptive statistics (percentages, mean and standard deviation) were derived and data were also subjected to regression analysis to determine relations between parameters. Analysis of variance (ANOVA) was used to determine variations in properties. Results of the proximate analyses showed that the moisture and protein content of the sap samples ranged from92.96-94.21% and 0.14-0.17% respectively, with an average ash content of 1.53%. That for the syrup ranged from 13.45-15.60% and 0.14-0.17%, respectively, with ash content of 1.70%. Potassium, the principal cation in body cells, was the most abundant mineral in the saps. Physicochemical results: pH and total sugars of the saps were found to be 3.94-4.05, and 6.53-7.57%, respectively; whereas that for the syrups was found to be 3.96-4.13 and 76.70-82.03% respectively. The pH, total soluble solids, total solids and titratable acidity of the developed Palm Malt were found to be 4.94, 14.50%, 15.86%, 0.55%, respectively. The developed Palm Malt was found to be equally acceptable to consumers, in comparison to commercially popular types of malt drinks (P>0.05). This shows that there is potential for economic utilization of palm sap. If exploited, this would contribute to increased income for farmers and industrialists in the regions of Ghana/Africa where palms grow.
Despite the enormous health and nutritional benefits that could be derived from the consumption of fruits, studies have shown that most adolescents and adults do not consume fruits as per the recommended daily intake. This study aimed at identifying the factors that hamper the consumption of fruits among university students. Four hundred and fifty -six (n = 456) out of a total population of nine thousand (N = 9000) undergraduate students were considered for the study . A pre -tested structured questionnaire was used to solicit answers to questions on: fruit intake and preferences, perception on fruit consumption, fruit availability, and factors that hamper students’ fruit intake. Descriptive statistical techniques (frequency counts, percentage, mean and standard deviations) as well as inferential tools (one -sample T -test, Pearson product -moment correlation, Chi -square one variable test, and Binomial test) were used in the data analysis , and statistical significance determined at the 5% level (P≤0.05). Major findings from the study were that, students (65%), against expectation, do not eat the recommended serving of fruits in a day (P<0.05), whereas approximately 6% (P<0.05) do not eat fruits at all, although their perception on the con sumption of fruits was good (P<0.05) . Out of nine fruit types , that were readily available on the market for the subjects, pear ( Pyrus communis ) was the most preferred by students ( x ̄ = 3 .37, P<0.05); whereas orange ( Citrus sinensis ) was the least preferred ( x ̄ = 2.31, P<0.05). A weak positive correlation, which was statistically significant ( r = 0.13, P<0.05), was observed for students’ fruit and fruit - fibre intake with respect to tang erine ( Citrus reticulata ). Also, a weak negative relationship, which was statistically significant ( r = -0.14, P<0.05), was observed for the intake of oranges ( Citrus sinensis ) and its fibrous part. Variables such as taste, time -wasting , religious belief , knowledge, ill- health, and proximity did not significantly (P>0.05) influence the intake of fruits by the respondents ( x ̄ <2.50, P>0.05). Price scores ( x ̄ = 3.21) as well as satiety scores ( x ̄ = 3.32) were the significant variable s found to hinder students’ fruit intake (P<0.05). Strategies to increase intake of fruits , should give more attention to the price and satiety variables .
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