Effect of Preservation Methods of Oil Palm Sap (<i>Elaeis guineensis</i>) on the Reproductive Indices of Male Wistar Rats

Ikegwu, Theophilus M.; Okafor, Gabriel Ifeanyi; Ochiogu, Izuchukwu S.

doi:10.1089/jmf.2013.0087

Cited by 8 publications

(5 citation statements)

References 18 publications

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“…On-going work by the authors had observed that a blend of activated charcoal and aged palm wine (ACAPS) increased egg-laying performance, ovarian weight development and decreased weight loss due to egg-laying in treated hens compared to the control. Similar observations of improved fertility and litter size were also reported in Wistar rats fed freshly-tapped palm wine 126 . Smallholder pig farmers in Cambodia found the feeding of pigs with Borassus flabellifer palm sap improved body weight in pigs and was of more economic benefits to the farmers compared to its use in sugarproduction 68,69 .…”

Section: Alcoholssupporting

confidence: 86%

Potentials of Palm Wine as Probiotics and Organic Acids Source in Animal Nutrition

Ohanaka¹,

Ohanaka²,

Aladi³

et al. 2023

Asian J. of Animal and Veterinary Advances

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Feed is the most critical factor in animal production and the availability of cheap and high-quality feeds are crucial to sustainable livestock production. With the persistent scarcity and high cost of core feed inputs, the use of additives to increase feed use and economic efficiency through improved animal health and performance has gained popularity over the years. In recent times, non-antibiotic feed supplements, such as prebiotics, probiotics, enzymes, herbal mixtures and clay minerals have been tested as effective feed additives in animal diets. Organic acids and probiotic products are dietary feed additives with growth-promoting abilities similar to antibiotics. However, palm sap, an alcoholic beverage from various palm species has shown promise as a potential source of organic acids and direct-fed microbial products. Thus, this review provides a brief discussion on the microbial and biochemical characteristics of palm wine and its potential benefits to the livestock industry to improve performance, increased digestive efficiency, reduce the proliferation of pathogenic organisms and disease incidence in animal production. From the kinds of literature reviewed, it can be concluded that the metabolic products of palm wine fermentation had bacteriostatic and bactericidal properties to inhibit pathogens while improving the growth performance of animals.

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Section: Alcoholssupporting

confidence: 86%

Potentials of Palm Wine as Probiotics and Organic Acids Source in Animal Nutrition

Ohanaka¹,

Ohanaka²,

Aladi³

et al. 2023

Asian J. of Animal and Veterinary Advances

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“…They use Elaesis guineensis sap, the unfermented colorless exudate from tapped unopened spathe of the oil palm tree (Elaeis guineensis, Jacq) to induce and maintain lactation following parturition. The Elaeis guineensis sap is a traditional drink usually consumed as a nourishing beverage in some tropical countries (17,18). This freshly collected sap has 7.2 of neutral pH and a very low content of ethanol i.e., 0.09%.…”

Section: Introductionmentioning

confidence: 99%

Ethnographic Study of Perspective and Attitude of Breastfeeding Mothers Towards the use of Elaeis Guineensis Sap As Galactagogue Among Igbo Women Oof Southeastern Nigeria

Chikezie

Anibeze

Ignatius

et al. 2021

Gynecol Obstet Reprod Med

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OBJECTIVE: As an age-old traditional practice, nursing mothers from southeastern Nigeria use the Elaeis guineensis sap (from the oil palm tree also referred to as palm wine) to induce and sustain lactation a few hours after delivery. This practice is still ongoing to date, despite the scarcity of clinical data supporting its efficacy and safety. This study aimed to generate preliminary data on the prevalence, perceptions, and behaviors related to the use of Elaeis guineensis sap as a galactagogue. STUDY DESIGN: Mothers who had breastfed or breastfeeding at the time of the survey, were invited to complete a questionnaire that asked about their, perceptions, efficacy, and possible side effects of Elaeis guineensis sap on both mother and child during breastfeeding. Chi-square analysis was used to conduct data analysis. RESULT: A total of 5002 mothers completed the survey with 61% reporting use of Elaeis guineensis sap (palm wine) following parturition. Most of the respondents (73%) attained tertiary education. The practice was mostly recommended by direct relatives (38%) while the commonest reason for this practice was perceived insufficient milk production (32.2%). The majority of the respondents (52%) were satisfied with the outcome while 44% reported no negative side effects. CONCLUSION: The use of Elaeis guineensis sap by mothers following parturition is common in south-eastern Nigeria. However, randomized control studies are needed to provide evidence for the efficacy and safety of this plant product. This will be relevant to the formation of intercultural health policies which will value and respect the positive cultural practices of a people.

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“…The fermented palm sap, called palm wine is the commonest form of the beverage. Before, the consumption of the beverage (palm sap/wine) was a common feature in virtually all ceremonies (traditional festivals, weddings and funerals) where it was served as an indication of hospitality [2]. Nowadays, the drink is becoming more and more present in the diet as it is supplied daily in restaurant or sold in the street.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Some Natural Palm Wine Preservatives

Steve

Romelle

Germaine

et al. 2017

IRA-JAS

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Palm wine is the commonest name of the beverage obtained from fermented palm sap, the exudate from tapped unopened spathe of oil palm tree (Elaeis guineensis). This refreshing wine of West and Central Africa is very sweet but within 24 hours the concentration of sucrose falls to less than 50% the initial amounts due to a rapid sugar fermentation by microorganisms. In Cameroon, Central Africa, traditional attempts to preserve palm wine imply the introduction of natural preservatives mostly barks and leaves from edible or medicinal plants. The leaves of Cymbopogon citratus, Pimenta racemosa, Vernonia amygdalina, Ocimum basilicum and the barks and the leaves of Garcinia lucida and of Adansonia digitata commonly used in palm wine preservation were analyzed for their chemical composition. The results showed that lipid, protein, ash, crude fiber, total sugars and vitamin C contents were respectively from 15.70 ± 1.13 to 23.57 ± 1.80%, from 8.38 ± 0.38 to 43.81 ± 3.69%, from 1.14 ± 0.17 to 10.06 ± 0.39%, from 11.74 ± 1.11 to 48.42 ± 0.55%, and from 1.49 ± 0.02 to 22.56 ± 0.59% and from 55.76 ± 3.15 to 175.71 ± 2.09 μg /100 g dw. The phyto-chemicals levels were respectively from 1.37 ± 0.22 to 3.61 ± 0.6 % for total alkaloids, 2.66 ± 0.12 to 4.80 ± 0.24 % for total phenolics and 0.57 ± 0.09 to 1.88 ± 0.09 mg /100 g dw for total saponins. Concerning anti-nutrients, the oxalates levels were higher than the threshold value (250 mg/100 g) reported as safety limit. Despise the proven antimicrobial benefits of alkaloids, saponins and phenolics found in those leaves and barks, caution shall be paid during their use due to their high oxalates levels.

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Effect of Preservation Methods of Oil Palm Sap (Elaeis guineensis) on the Reproductive Indices of Male Wistar Rats

Cited by 8 publications

References 18 publications

Potentials of Palm Wine as Probiotics and Organic Acids Source in Animal Nutrition

Potentials of Palm Wine as Probiotics and Organic Acids Source in Animal Nutrition

Ethnographic Study of Perspective and Attitude of Breastfeeding Mothers Towards the use of Elaeis Guineensis Sap As Galactagogue Among Igbo Women Oof Southeastern Nigeria

Chemical Composition of Some Natural Palm Wine Preservatives

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