Abstract:In this study, freshly squeezed oil palm trunk sap (OPT0sap) and sap of oil palm trunk that had been stored for 60 days (OPT60sap) were characterised and compared with a nipa sap (Nsap) as a control sample in terms of their physico-chemical and functional properties. The results indicated that when the two OPT saps were compared, trunk storage significantly impacted the latter sap's composition. As the storage period increased, the sap became darker and its sugar content increased. Further, the OPT saps showed… Show more
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