Preservation and Acceptability of Manila Palm (Veitchia merrillii Becc.) Fruits

Abstract

A study on the preservation and acceptability of manila palm fruits was laid out in a single factor experiment in Completely Randomized Design where the data gathered was arranged, tabulated and analyzed using the Friedman Two-Way Analysis of Variance at 5% level of significance using three treatments formulated manila palm fruits. The result showed that there are no significant differences on flavour, texture, general appearance and general acceptability. However, a significant variation was noted in taste of pickled manila palm fruits added with 3 cups of cane vinegar + 4 cups of water + 1 cup of brown sugar + 2 tsp of table salt (T3), a mean with 3.40 describe as moderately good taste. The product with moderately accepted rating serves as basis for utilization and processing. The product contains carbohydrates (9.18%), crude protein (1.25%), phosphorus (72.33g/g) and calcium (75.34g/g) per manila palm fruits.