Proximate composition and physico-chemical properties of nipah (Nypa fruticans) sap sugar

Abstract

Time and concentration were used as independent variables which affect the NSS hardness. Regression coefficient showed that time and concentration was significant (P < 0.05) factor affecting the hardness of NSS. The chemical composition of moisture, protein, fat, ash, crude fiber, and caloric value was determined. The physical characteristic evaluated were textural parameters (hardness, gumminess, chewiness, and adhesiveness). Results indicates that with optimum condition for processing nipah sap sugar significantly (P <0.05) gives the same protein and ash content (0.13 %) for both sample and control. The moisture content is significantly difference as for NSS is 34.6 % and CPS is 26.3 %. In addition, the crude fiber for NSS is 11.7 % and 16.9 % in CPS. From this study the optimum condition to produce nipah sap sugar is by using 70 % concentration and 50 minutes times required to process the NSS which it will end up by producing a 330.60 kcal/g of NSS calorie.