Development of Syrup and "Malt-Like" Drink from Raphia Hookeri Sap (Report) Development of Syrup and "Malt-Like" Drink from Raphia Hookeri Sap (Report)

Development of Syrup and "Malt-Like" Drink from Raphia Hookeri Sap (Report‪)‬

African Journal of Food, Agriculture, Nutrition and Development 2011, Sept, 11, 5

Agriculture, Nutrition and Development African Journal of Food
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    • €2.99

Publisher Description

INTRODUCTION For centuries, many palm species have been tapped throughout the tropical world in order to produce fresh juice (sweet toddy), fermented drinks (toddy, wine, arrak), "honey", brown sugar (jaggery) or refined sugar [1]. This has been made possible by the fact that for most palm trees, the sap that is removed by tapping, according to species and individual variation, contains, among other nutrients, about 5-20% free sugars made up of glucose, fructose, and sucrose [1, 2, 3, 4, 5].

GENRE
Business & Personal Finance
RELEASED
2011
1 September
LANGUAGE
EN
English
LENGTH
20
Pages
PUBLISHER
Rural Outreach Program
PROVIDER INFO
The Gale Group, Inc., a Delaware corporation and an affiliate of Cengage Learning, Inc.
SIZE
284.7
KB

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