THE PRODUCTION OF DISTILLED LIQUOUR (SPIRIT) FROM HIBISCUS SABDARIFFA PETALS

ODUWOBI, O. O. and AFUYE, O.O. (2017) THE PRODUCTION OF DISTILLED LIQUOUR (SPIRIT) FROM HIBISCUS SABDARIFFA PETALS. In: 6th National Conference of the School of Environmental Studies, F. P. I., Ilaro, May, 2017, The Federal Polytechnic, Ilaro.

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Abstract

An experimental procedure was conducted so as to indigenously obtain distilled liquor (spirit) from Hibiscus sabdariffa petals with the aim of producing affordable and enjoyable hard liquor from a promising medicinal tropical plant. Juice was extracted from dried dark red cultivar of Roselle calyx (Hibiscus sabdariffa) using boiling water for about 30minutes. The juice was sieved out and refined sugar was copiously added to raise the sugar content of the juice thereby deliberately increasing the potentiality for alcohol yield. Pure wine yeast strains (Saccharomyces cerevisiae AS2.316; brewer’s type strains) obtained at FIIRO was inoculated into the juice to initiate controlled fermentation. After about two weeks of fermentation, the product (alcoholic beverage) was then subjected to double distillation. The mean values taken for the proximate analyses of the five liquor samples employed indicated a pH of 3.4, temperature of 270C, Brix of 16.750, moisture of 55% and alcohol by volume of 45%, which falls within the acceptable standard hard liquor range of 15-98%. This study showed that alcoholic beverage of good quality can be made from Hibiscus sabdariffa petals, while its industrial potentialities could be further harnessed and exploited.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	31 May 2020 19:23
Last Modified:	31 May 2020 19:23
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/313

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