scholarly journals Investigating formulation of honey beverages (honey beer and liqueur)

2021 ◽  
pp. 1-11
Author(s):  
Deressa Kebebe ◽  
Meseret Gemeda ◽  
Teferi Damto
Keyword(s):  
Scientific Knowledge ◽  
Finger Millet ◽  
Physicochemical Analysis ◽  
Alcoholic Beverages ◽  
Microbiological Analysis ◽  
Total Acidity ◽  
Technology Knowledge ◽  
Soluble Solid ◽  
Alcoholic Strength ◽  
Microbiological Properties

Beverages containing alcohol are fermented from the sugars in fruits, berries, grains, and such other ingredients as plant saps, tubers, honey, and milk and may be distilled to reduce the original watery liquid to a liquid of much greater alcoholic strength. Fermented honey drinks may have been the earliest alcoholic beverages known to man. The aim of this work was to contribute to filling the gap of low brewing technology knowledge and scientific knowledge for an innovative application of honey in the beer and liquors industry. In this study honey beverages were formulated using different amount of honey with spices, yeast, hop, fruit, alcohol with different alcohol contents, herbs like cinnamon, clove, ginger, vanilla, fruits and maize and finger millet grain ingredients. Quality assessment of the products were assessed concerning physicochemical analysis, microbiological analysis, sensory evaluation of the formulations, estimation of shelf-life and cost and yield of the products to characterize the honey beverages three different liquors and nine beer beverages produced from honey and other different ingredients. The pH, total acidity, total soluble solid and ethyl acohol contents of the formulated honey beverages were range from 3.8±0.03 to 6.1±0.010, 1.63±0.06 to 21.0±1.63, 21.30±0.56 to 36.87±0.50 and 4.81±0.17 % to 44.10±0.50 %, respectively. Liquors and beers can be formulated from honey and other ingredients to involve unemployed young as entrepreneurs to increase their income. Keywords: Honey Beverages; Honey Beer; Honey Liquor; Sensory; Physicochemical; Microbiological properties

scholarly journals Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 53
Author(s):  
Yadav KC ◽  
Raju Subba ◽  
Lila Devi Shiwakoti ◽  
Pramesh Kumar Dhungana ◽  
Rishikesh Bajagain ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Alcoholic Beverage ◽  
Alcoholic Beverages ◽  
Total Acidity ◽  
Chemical Parameters ◽  
Dry Extract ◽  
Coffee Pulp ◽  
Wet Processing ◽  
Soluble Solid

Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total soluble solid) 18 °Bx and fermentation was carried out for 12–16 days until TSS decreased to 5 °Bx at 30 °C. Phenolic characteristics, chromatic structures, chemical parameters, and sensory characteristics were analyzed for the prepared alcoholic beverages. Methanol content, ester content, aldehyde, alcohol, total acidity, caffeine, polyphenols, flavonoids, chromatic structure, and hue of the alcoholic beverage from the pulp was 335 mg/L, 70.58 ppm, 9.15 ppm, 8.86 ABV%, 0.41%, 30.94 ppm, 845.7 mg GAE/g dry extract, 440.7 mg QE/g dry extract, 0.41, and 1.71, respectively. An alcoholic beverage from the pulp was found superior to an alcoholic beverage from mucilage with beans and a beverage from mucilage in sensory analysis. There is the possibility of developing fermented alcoholic beverages from coffee pulp and mucilage. However, further research is necessary for quality of the beans that were obtained from the fermentation with the mucilage.

Phytochemical Study and its Quantity and Quality of Fresh and Freeze-Dried Young Coconut Juice (Cocos nucifera L.)

2014 ◽  
Vol 884-885 ◽  
pp. 490-493 ◽  
Author(s):  
P. Rattanaburee ◽  
T. Amnuaikit ◽  
N. Radenahmad ◽  
J. Puripattanavong
Keyword(s):  
Cocos Nucifera ◽  
Physicochemical Analysis ◽  
Microbiological Analysis ◽  
Drying Process ◽  
Phytochemical Study ◽  
Dry Extract ◽  
Freeze Dried ◽  
Suitable Technique ◽  
Microbiological Properties

Young coconut juice (YCJ) from aromatic green dwarf variety fruit of Cocos nucifera L. (Family Arecaceae) is high valuated because of its nutritional and pharmacological properties (wound healing, anti-Alzheimer, anti aging). Due to the storage and handling problems, YCJ has been prepared in dry form by freeze-drying process in this study. The % yield of freeze-dried YCJ powder was 6.62 ± 0.28 %. Both of them (fresh and freeze-dried YCJ) were further studied on phytochemical, physical, chemical and microbiological properties. The results showed that β-sitosterol was isolated and identified by means of spectral data and their physical properties. The HPLC-parameters (linearity, repeatability, accuracy and specificity) were evaluated. The concentrations of β-sitosterol in HPLC analysis of both fresh and freeze-dried YCJ were 89.67 ± 0.01 and 31.84 ± 1.56 μg/ml, respectively. Furthermore, there was no significant (p>0.05) difference in physicochemical analysis in between both products. Therefore, the microbiological analysis of these products was within standard range of Thai community products standard (TCPS). In conclusion, Freeze-dried YCJ was observed to be the suitable technique to obtain the dry extract of young coconut juice.

scholarly journals Solid-state studies and antioxidant properties of the γ-cyclodextrin·fisetin inclusion compound

2017 ◽  
Vol 13 ◽  
pp. 2138-2145 ◽  
Author(s):  
Joana M Pais ◽  
Maria João Barroca ◽  
Maria Paula M Marques ◽  
Filipe A Almeida Paz ◽  
Susana S Braga
Keyword(s):  
Inclusion Compound ◽  
Antioxidant Properties ◽  
Physicochemical Analysis ◽  
Water Soluble ◽  
Solid Inclusion ◽  
Human Consumption ◽  
X Ray Diffraction ◽  
Wide Range ◽  
Soluble Solid ◽  
Cp Mas Nmr

Fisetin is a natural antioxidant with a wide range of nutraceutical properties, including antidiabetic, neuroprotecting, and suppression or prevention of tumors. The present work describes the preparation of a water-soluble, solid inclusion compound of fisetin with gamma-cyclodextrin (γ-CD), a cyclic oligosaccharide approved for human consumption. A detailed physicochemical analysis of the product is carried out using elemental analysis, powder X-ray diffraction (PXRD), Raman, infrared and 13C{1H} CP-MAS NMR spectroscopies, and thermal analysis (TGA) to verify fisetin inclusion and to present a hypothetical structural arrangement for the host–guest units. The antioxidant activity of the γ-CD·fisetin inclusion compound is evaluated by the DPPH assay.

scholarly journals Analyse des pratiques d’hygiène et de fabrication et évaluation de la qualité du Mashanza dans 12 unités de production au Sud-Kivu

2019 ◽  
Vol 42.3 ◽  
pp. 7314-7329
Author(s):  
Cirhuza Matabaro ◽  
Busime Munamire ◽  
Walangululu Jean ◽  
Sumbu Zola ◽  
Birali Mwamini
Keyword(s):  
Physicochemical Analysis ◽  
Microbiological Analysis ◽  
Faecal Coliforms ◽  
Process Variability ◽  
E Coli ◽  
Hygiene Practices ◽  
Bonnes Pratiques ◽  
Fresh Cheese ◽  
Aerobic Flora

Le Mashanza est un fromage frais traditionnel produit à l’Est de la RDC particulièrement au Sud-Kivu. Malheureusement, sa production est demeurée artisanale, malgré son importance commerciale et les pratiques différant d’un endroit à un autre. L’objet de la présente étude est de diagnostiquer l’état sanitaire et les pratiques de fabrication de ce produit. 12 unités de fabrication localisées dans les territoires de Kabare, Kalehe, Uvira et Walungu ont servi de sujet d’études. La méthode des 5 M a permis de classer les divers facteurs susceptibles de contribuer à la dépréciation de la qualité du Mashanza. Les résultats ont montré que la majorité des unités de fabrication sont de type artisanal et ne sont pas conformes sur le plan des installations et de l’assainissement. Les équipements utilisés sont rudimentaires. Le personnel est peu instruit et n’a pas été formé aux bonnes pratiques de fabrication et d’hygiène. Les résultats de l’analyse physico-chimique des produits montrent des valeurs comprises entre 31,1% et 48,8% pour la matière sèche, 3,5 et 3,9 pour le pH, de 0,87 et 0,95 pour l’Aw et de 41,5 et 100,8°D pour l’acidité, traduisant entre autres l’influence de la variabilité des procédés sur la qualité du Mashanza. L’analyse microbiologique révèle une flore aérobie mésophile totale variant entre 4 et 8.102 ufc/ml pour le lactosérum et 0 et 9,8.10² ufc/g pour le Mashanza. Le lactosérum accuse la présence des coliformes : E.coli, S.aureus, les germes anaérobies sulfito-réducteurs, les levures et les moisissures. Leur dénombrement montre des valeurs variant entre 0 et 1,4.10² ufc/g pour les coliformes totaux, 0 et 36 ufc/g pour les coliformes fécaux, 0 et 1,6.10² ufc/g pour E. coli; 0 et 1,2.103, ufc/ml pour les anaérobies sulfito-réducteurs et entre 0 et 1,5.103. ufc/g pour les levures et les moisissures. Salmonella sp. est absent de tous les échantillons de lactosérum et de Mashanza. En général, de « Mashanza » est satisfaisante. Les résultats obtenus permettent d’orienter les producteurs et les chercheurs sur les facteurs pouvant déprécier la qualité du Mashanza et sur lesquels on peut agir. ABSTRACT Mashanza is a traditional fresh cheese produced in eastern DRC, particularly in South Kivu. Unfortunately, its production has remained artisanal, despite its commercial importance and practices differ from one place to another. The purpose of this study is to diagnose the health status and manufacturing practices of this product. 12 manufacturing units located in the Kabare, Kalehe, Uvira and Walungu territories were used as subjects of study. The 5M method classified the various factors that may contribute to the depreciation of the quality of the Mashanza. The results showed that the majority of manufacturing units are of the artisanal type and are not compliant in terms of facilities and sanitation. The equipment used is rudimentary. The staff is poorly educated and has not been trained in good manufacturing and hygiene practices. The results of the physicochemical analysis of the products show values between 31.1% and 48.8% for the dry matter, 3.5 and 3.9 for the pH, of 0.87 and 0.95 for Aw and 41.5 and 100.8 ° D for acidity, reflecting, among other things, the influence of process variability on Mashanza quality. The microbiological analysis reveals a total mesophilic aerobic flora varying between 4 and 8 × 10 2 cfu / ml for whey and 0 and 9.8 × 10 2 cfu / g for Mashanza. The whey accuses the presence of coliforms: E. coli, S.aureus, anaerobic sulphite-reducing germs, yeasts and moulds. Their enumeration shows values ranging between 0 and 1.4 × 10 2 cfu / g for total coliforms, 0 and 36 cfu / g for faecal coliforms, 0 and 1.6 × 10 2 cfu / g for E. coli; 0 and 1.2.103, cfu / ml for the sulphito-reducing anaerobes and between 0 and 1.5.103. ufc / g for yeasts and moulds. Salmonella sp. is absent from all whey and Mashanza samples. In general, Mashanza is satisfactory. The results obtained make it possible to guide producers and researchers on the factors that can degrade the quality of Mashanza and that can be acted on.

scholarly journals Studies Regarding the Main Compositional Parameters and Some Volatile Compounds in Spirits from Iaşi Vineyard

2017 ◽  
Vol 74 (2) ◽  
pp. 137
Author(s):  
Lucia Cintia COLIBABA ◽  
Stefan TUDOSE-SANDU-VILLE ◽  
Camelia LUCHIAN ◽  
Andreea POPIRDA ◽  
Marius NICULAUA ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Volatile Compounds ◽  
Octanoic Acid ◽  
Short Chain Fatty Acids ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Experimental Protocol ◽  
Republic Of Moldova ◽  
The Republic ◽  
Alcoholic Strength

The distillates obtained from wine, both raw and aged, are highly appreciated alcoholic beverages due to the refinement and fineness that characterizes them. Romania’s viticultural conditions are very favourable for these products - which in the last centuries have made regions such as Cognac and Armagnac in France famous. In Romania the aged distillate of wine is called “vinars” and in the Republic of Moldova it is named “divin”. This study analyses how the main compositional parameters and volatile compounds are influenced by the raw material wine, distillation technology, distillation steps, removal of the lower-quality fractions (heads and tails). The raw material used to make the distillates was a mixture of two wines of Fetească albă and Fetească regală, harvest of 2015, from Iasi vineyard. The proposed experimental protocol consisted of the double distillation of a volume of 1000 L of raw material. For the distillation, a simple copper distillery with a deflector was used. From each 10 L of distillate obtained, samples were taken and analysed via gas-chromatography.In the first and second distillation, the largest amounts of acetic acid are found in the head. The highest concentrations of octanoic acid are recorded in tails, as does hexanoic acid. The product obtained after the first distillation recorded an average alcoholic strength of 33.5% vol, which increased after the second distillation, so that the final distillate has an alcoholic strength of 58.5% vol. Concerning the acid profile, the following can be concluded: Acetic acid can be considerably diminished with the removal of the head fractions; Octanoic, hexanoic and decanoic acids fall into the class of short chain fatty acids, can affect the organoleptic qualities but are easily esterify the resulting compounds giving pleasing odour; aging in oak or mulberry wood barrels of crude distillates to achieve the maximum potential is recommended.

scholarly journals AVALIAÇÃO DA QUALIDADE DE SUCO DE LARANJA INDUSTRIALIZADO

2000 ◽  
Vol 18 (1) ◽  
Author(s):  
VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽  
ENAYDE DE ALMEIDA MÉLO ◽  
LUECI DOS SANTOS LIMA
Keyword(s):  
Vitamin C ◽  
Orange Juice ◽  
Physicochemical Analysis ◽  
Retail Trade ◽  
The Other ◽  
Soluble Solids ◽  
Total Acidity ◽  
Refrigerated Storage ◽  
Trade Market

Avaliou-se a qualidade do suco de laranja pasteurizado exposto à comercialização. Amostras refrigeradas e envasadas em embalagens “TetraPak”, coletadas ao acaso, foram adquiridas no mercado varejista da cidade do Recife, durante o período de Setembro/98 a Julho/99. Foram avaliadas 03 marcas comerciais denominadas A, B e C, perfazendo 60 amostras. Para cada marca comercial, as amostras foram adquiridas em duplicata, sendo uma destinada às análises físicoquímicas (vitamina “C”, acidez total titulável, sólidos solúveis totais e pH) e a outra ao teste de incubação (35 ºC durante 10 dias). As marcas analisadas atenderam ao padrão de qualidade estabelecido pelo Ministério da Agricultura, exceto a marca C. Esta apresentou em 70% das amostras analisadas, teor de sólidos solúveis totais (SST) inferior ao padrão e sinais de deterioração durante o teste de incubação em 10% das amostras, evidenciando falhas no processamento térmico. O processamento asséptico associado ao armazenamento sob refrigeração permitiu que todas as amostras das marcas analisadas apresentassem quantidades de vitamina “C” acima do valor mínimo estabelecido pelo Ministério da Agricultura. Abstract The quality of pasteurized orange juice exposed to commercialization was evaluated. Samples, refrigerated and packed in “TetraPak” randomly collected were bought at the retail trade market of Recife, during the period of September/98 to July/99. Three commercial labels named A, B and C were evaluated, making a total of 60 samples. For each commercial label, the samples were acquired in two replicates, one of which was destined to physicochemical analysis (vitamin C, total acidity, total soluble solids and pH) and the other to the incubation test (35 ºC during 10 days). The labels assayed assisted to the established quality pattern of the Ministry of Agriculture, except the C label. This label presented in 70% of the analyzed samples, lower TSS rates than those considered as standard, it also showed signs of deterioration during the incubation test in 10% of the samples, evidencing flaws in the thermal procedure. The aseptic procedure associated to the refrigerated storage allowed all samples of the assayed labels to show vitamin C levels higher than the minimum established by the Ministry of Agriculture.

scholarly journals Physicochemical and Microbiological Analysis of Stingless Bees Honey Collected from Local Market in Malaysia

2019 ◽  
Vol 19 (2) ◽  
pp. 522
Author(s):  
Wan Nadja Julika ◽  
Azilah Ajit ◽  
Ahmad Ziad Sulaiman ◽  
Aishath Naila
Keyword(s):  
Stingless Bees ◽  
Quality Criteria ◽  
Physicochemical Analysis ◽  
Local Market ◽  
Microbiological Analysis ◽  
Gram Negative Bacteria ◽  
Free Acidity ◽  
Microbial Characterization ◽  
Sugar Profile

The growing demand for honey in the market has led to the occurrence of the tampering honey with foreign substances and increases the production of artificial honey. Due to this concern, this study works on the physicochemical and microbial characterization of stingless bee honey. The physicochemical analysis showed that the honey possessed pH (2.51–3.26), free acidity (121.1 to 318.7 meq/kg), moisture (19.4–30.9%), electrical conductivity (0.33–0.69 mS/cm), ash content (2.75–4.31 g/100g), Hydroxymethylfurfural (HMF) content (35.4 to 461.7 mg/kg) and diastase activity (2.71 to 6.11 DN). Also, sugar profile of honey showed that the honey contained fructose (15.03–32.52 g/100g), glucose (12.17–34.55 g/100g) and sucrose (0.01–7.29 g/100g). The harvested honey, H1, and H2 have the highest potential to become an antibacterial agent to treat disease compared to commercial honey samples because they were active against Gram-negative bacteria. All analyzed samples were within the maximum limit of the quality criteria set by the Malaysian Kelulut Standard and Codex Alimentarius except for free acidity, HMF, and Diastase Number. All the data obtained is vital in order to create a specific statute for stingless bees honey in Malaysia that may help to protect the consumer from purchasing adulterated honey.

scholarly journals Antifungal Activity of Carboxymethyl Cellulose Edible Films Enriched with Propolis Extracts and Their Role in Improvement of the Storage Life of Kashkaval Cheese

2021 ◽  
Vol 9 (2) ◽  
pp. 487-499
Author(s):  
Yulian Dimitrov Tumbarski ◽  
Mina Mihaylova Todorova ◽  
Mariyana Georgieva Topuzova ◽  
Petya Ivanova Georgieva ◽  
Zlatka Angelova Ganeva ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Effective Means ◽  
Fungal Growth ◽  
Storage Period ◽  
Titratable Acidity ◽  
Edible Films ◽  
Physicochemical Analysis ◽  
Storage Life ◽  
Microbiological Analysis ◽  
Kashkaval Cheese

Propolis (bee glue) is a complex biological product known for its antimicrobial activity and antioxidant potential, and widely used as food additive and biopreservative. The aim of the present research was to examine the effects of propolis on the improvement of the storage life of ripened kashkaval cheese. For this purpose, three types of 1% carboxymethyl cellulose edible films containing three different ethanolic propolis extracts in concentration of 1% were prepared. Double-layer edible films were applied on the kashkaval cheese surface, and the samples were designated as T1, T2, and T3. An untreated sample was kept as a control. The four experimental groups (T1, T2, T3, and control) were then stored under refrigeration conditions at 4°C and 75% relative humidity (RH) for 56 days. During the storage period, the cheese was observed for visible changes, and samples for physicochemical and microbiological analyses were taken. The results from physicochemical analysis demonstrated that values of titratable acidity decreased in all experiment groups during the storage period. The results from microbiological analysis revealed that three types of edible films T1, T2, and T3 did not affect the decreasing number of lactic acid bacteria, a normal process for the period after the cheese ripening. The application of T1, T2, and T3 edible films did not affect the increasing number of yeasts in kashkaval cheese through the storage period. However, T1 and T2 edible films effectively inhibited the fungal growth on cheese surface, and no signs of spoilage were observed until the end of the storage for 56 days. In contrast, T3 treatment delayed but did not inhibit the fungal growth, and the first signs of fungal decay appeared between the 35th and 42nd day of the storage, compared to the control (28th day). Thus, the application of propolis can be considered an effective means for the prevention of fungal spoilage of kashkaval cheese.

scholarly journals Assessment of the Impact of Sawmill Waste on the Environment

2021 ◽  
pp. 8-18
Author(s):  
H. O. Stanley ◽  
J. A. Nnamdi ◽  
C. D. Onwukwe
Keyword(s):  
Soil Samples ◽  
Microbiological Analysis ◽  
Air Samples ◽  
Normal Limits ◽  
As Species ◽  
Port Harcourt ◽  
Volatile Organic ◽  
Quality Analyzer ◽  
The Impact ◽  
Microbiological Properties

The aim of this study was to assess the impact of sawmill wastes from selected sawmills in Port Harcourt on the environment. The physicochemical and microbiological features of the air at the sawmill sites were determined using air quality analyzer and settling plate technique respectively. Soil samples were analyzed for their physicochemical and microbiological properties. The study showed that of all the parameters monitored in the air samples at all the sampling sites, only noise level, volatile organic compounds and sulphur (IV) oxide exceeded the Federal Ministry of Environment limits. Results for microbiological analysis of air samples revealed that Total Heterotrophic Bacterial Counts (THBC) ranged from 2.5 x 104 (CFU/m3) to 1.3 x 104 (CFU/m3) while Total Fungal Counts (TFC) ranged between 1.7 x 104 (CFU/m3) and 7.7 x 103 (CFU/m3). The bacteria present in the air samples were identified as species of Staphylococcus, Micrococcus, Klebsiella, Serratia, Pseudomonas, Providencia and Bacillus while the fungi were identified as species of Penicillium, Aspergillus, Geotrichum, Cryptococcus, Rhizopus and Mucor. Results for microbiological analysis of soil samples revealed that THBC ranged from 2.06 x 106 (CFU/g) to 1.1 x 106 (CFU/g) while TFC ranged between 35 (CFU/g) and 1.4 x 102 (CFU/g). The bacterial isolates from the soil were identified as species of Pseudomonas, Salmonella, Aeromonas, Pseudomonas, Serratia and Aeromonas while the fungal isolates were identified as species of Penicillium, Aspergillus, Mucor and candida. The soil physicochemical properties monitored (pH, nitrate, lead, copper arsenic and mercury) where all within normal limits. The study showed that there are inhalable chemical and biological agents in the air at sawmills at the study locations. Measures should be put in place at sawmills to prevent occupational exposure and the waste should be properly managed.

scholarly journals Effects of Ingested Fresh Palm Wine on Pupil Diameter and Amplitude of Accommodation in Young Adults

2021 ◽  
Vol 11 (9) ◽  
pp. 203-208
Author(s):  
Ugwoke, G.I. ◽  
Esenwah, E.C. ◽  
Ikoro, N.C.
Keyword(s):  
Young Adults ◽  
Pupil Diameter ◽  
Research Work ◽  
Mean Amplitude ◽  
Physicochemical Analysis ◽  
Mean Value ◽  
Normal Body Mass Index ◽  
Microbiological Analysis ◽  
Palm Wine ◽  
The Mean

Palm wine has long been the traditional wine of choice for most people during festive periods and social activities. This research work was done to determine the effect of ingested fresh palm wine on pupil diameter and amplitude of accommodation in young adults. Fifty (50) young adults aged between 18-35 years with a mean age of 23.46(±2.54) and weight ranging from 45-80kg with mean weight of 61.18(±8.00) volunteered for this work. The volunteers had normal body mass index (BMI) of between 18.5 and 25kg/m2. Pupil diameter in millimeters (mm) and Amplitude of Accommodation (AA) in diopters (D) were measured before and after 30 minutes, 60 minutes and 90 minutes intake of 330ml of fresh palm wine containing 5.1% alcohol at the time it was consumed. Physicochemical analysis of the palm wine showed the presence of Solids, Sugar, Ascorbic acid (Vitamin C) while microbiological analysis showed the presence of yeasts. Its pH at the time was 6.20. Statistical analysis with SPSS version 21 showed that the mean pupil diameter before intake of fresh palm wine was 3.80(±0.72) and mean value 30 minutes, 60 minutes and 90 minutes after intake of fresh palm wine were 3.30(±0.61), 3.48(±0.75) and 4.20(±0.64) respectively. The mean Amplitude of accommodation before intake of fresh palm wine was 12.16(±3.66) and mean value 30 minutes, 60 minutes and 90 minutes after intake of fresh palm wine were 13.86(±3.31), 10.19(±2.47) and 9.16(±2.12) respectively. The result obtained was statistically significant using one way ANOVA at 95% confidence interval and 0.05 level of significance; P(0.00) ˂0.05. The mean difference was significant at the 0.05 level. This study showed that fresh palm wine interfered with visual functions as increased pupil size and changes in AA were observed. Key words: Fresh palm wine, pupil diameter, amplitude of accommodation.

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