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

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].