Changes of Physiochemical Properties of Soluble Sugar During Ph Optimization of Fermented Hookari Seed Pulp.

Student: Oghenemaro Francis (Project, 2025)
Department of Science Laboratory Technology
Delta State University, Abraka, Delta State

Abstract

ABSTRACT The aim of this study is to investigate the changes of physiochemical properties of soluble sugar during pH optimization of fermented Hookari seed pulp. Raffia hookeri ripe fruits were harvested from Ezionu, Ukwuani L.G.A., Delta State the Month of February, 2023. The studied plant was identified and authenticated at the Department of Botany, Delta State University, Abraka – Nigeria. Primary fermentation was initiated in wine A by the addition of the starter culture while wine B was allowed to ferment spontaneously. The primary fermentation was allowed for a period of 14 days within which the musts are stirred at 24h interval and aliquots collected for analysis of pH, temperature, alcohol content, total dissolved solids and total acidity. The result depict that the pH values of the wines were stability at day 12 for 4w/v% and 10w/v% concentration of sugar and day 14 for 2w/v% and 6% sugar concentration. Conclusively, the addition of sugar at the optimal concentration (4w/v% and 10w/v%) can help to stabilize the pH of the wine during fermentation, leading to a more consistent and higher quality final product.

Keywords
changes physiochemical properties soluble sugar during optimization fermented hookari
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