OPTIMIZED CONDITIONS FOR ENHANCED YEAST GROWTH FROM PALM WINE USING RESPONSE SURFACE METHODOLOGY
Abstract
This study examined the optimization of process conditions for palm wine fermentation with the aid of Response Surface Methodology The raw materials used were purchased from a local market in Auchi. Temperature and Time were considered as the process conditions. Palm wine was observed at different temperature and time. Sensory attributes, pH and ethanol were determined. The data generated were analyzed. The results showed that pH influences greatly the optimization of palm wine up to 84% giving R-squared - 0.8452. Adjusted R-squared-0.734 and the quadratic model equation for pH-3.54-0.11 A-0.49 B+0.24 A2-0.14 B2-0.20*A*B. Although, ethanol concentration of Fresh palm wine obtained was very low (1.30%). Palm wine yeast produces alcohol in the range was 5.8-8.8%. The results is best optimized at an optimum temperature of 300C for 48hours for a better sensory attributes, low pH and Better yield of ethanol.
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