EFFECT OF STORAGE MATERIALS AND FERMENTATION TIME ON VITAMIN A AND C CONTENT OF PALM WINE
ABSTRACT Studies conducted on the effect of storage materials and fermentation time on vitamin A and C content of palm oil the storage material were bottles, rubber and calabash. While the fermentation time was 0 hour, 24 hours and 48 hours. At the end of the research it was observed from the result that the fresh palm wine that undergo fermentation at 12.53 mg/100g of vitamin of vitamin A in the container and 6.22 mg/100g of vitamin C in all…