Physicochemical and Organoleptic Characteristics of Syrup and Raw Sugars Obtained from Oil Palm (Elaeis guineensis) Sap
Kouadio Benal Kouassi, Gnele Dofoundan COULIBALY, Amoin Georgette KONAN & Nestor Kouakou Kouassi · Current Journal of Applied Science and Technology · 2025
Aims The oil palm (Elaeis guineensis) sap despite its biochemical and nutritional potential, has not been sufficiently exploited. To value the sap commonly called "palm wine", this study aimed to assess the possibility of its transformation into sugar. Study Design: Samples were...
Open access
Research Article
10.9734/cjast/2025/v44i64555