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VOL. 6, ISSUE 5 (2021)
Quality attributes of lime tapped and fresh palmyra sap: A comparative study
Authors
Chayanika Sarma, Gopinath Mummaleti, S K Priya, Suresh Kumar Kalakandan, Suman Thamburaj
Abstract
Palmyra palm (Borassus flabellifer) produces a non-alcoholic liquid exudate sap that is tapped from spathe of the tree. Traditional tappers use slaked lime in the collecting pot in order to avoid the rapid auto fermentation of the sap. Therefore, our study aims to carry out a comparative study between fresh sap (control) and lime tapped. The sap samples were subjected for sugar analysis (HPLC), mineral profile (ICP-MS), amino acid profile (UHPLC) and functional group (FTIR). Decrease in sugar content in control sap was observed due to the auto-fermentation. Potassium (115mg/100mL) was found to be the highest in the fresh sample followed by magnesium (34.46 mg/100mL) while lime tapped also showed similar pattern with potassium (119mg/ 100mL) to be the highest followed by magnesium (47.73 mg/100mL). Valine is an essential amino acid which was found to be in the highest concentration (11.739 mg/mL) in the sap. FTIR analysis confirmed that there was no significant chemical due to the presence of lime in the sap.
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Pages:568-572
How to cite this article:
Chayanika Sarma, Gopinath Mummaleti, S K Priya, Suresh Kumar Kalakandan, Suman Thamburaj "Quality attributes of lime tapped and fresh palmyra sap: A comparative study ". International Journal of Botany Studies, Vol 6, Issue 5, 2021, Pages 568-572
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