Standardization of lime concentration for muscovado processing using different sugarcane (Saccharum officinarum L.) varieties

Muscovado is a specialty sugar that has a distinct taste and aroma making it unique and highly prized. This study was conducted to help a small-scale muscovado producers identify suitable sugarcane varieties and appropriate lime concentration to produce quality muscovado. Standardization of lime concentration was done using ten high yielding varieties. Milled juices, bagasse and processed muscovado were analyzed to determine pol and juice extractions, yield and physiochemical properties. Physiochemical properties of mixed juice and clarified juice were compared to determine efficacy of two concentrations used - 500 ppm and 1000 ppm. Pol extraction of varieties ranged from 40.06% to 64.21% while juice extraction ranged from 58.06% to 71.5%, indicating low milling efficiency due to use of three roller mill. All varieties were matured with first expressed juice brix ranging from 15.6-21.8 sup 0 B and purity from 84.7-93%. Moisture, fiber and pol in bagasse ranged from 57-69%, 18.45-33.91% and 5-17%, respectively. A highly significant difference was observed in the pH, turbidity and color between mixed juice and clarified juice in using both 500 and 1000 ppm and non-significance in brix and insolubles. Mixed juice pH was significantly increased, while color and turbidity decreased in using both 500 and 1000 ppm. Less turbid juice and higher juice pH and color resulted from the use of 1000 ppm compared to 500 ppm. Clarified juice produced from ten sugarcane varieties and two lime concentrations - 500 ppm(TI) and 1000 ppm(T2) were processed into muscovado sugar. Sugarcane variety caused a significant variation in the physiochemical properties of muscovado such as pol, moisture content, safety factor, ash, reducing sugar, sucrose, color, insolubles and yield. Moisture of muscovado ranged from 1.45 to 6.8%, for ash, from 1.33 to 2.72%, for reducing sugar, 1.91 to 5.2%, sucrose 77.9 to 92.97%, for color, 8,122 to 39,567 I.U. and insolubles from 0.2 to 1.26%. T2 muscovado of VMC 84-524 obtained the highest muscovado yield of 11.1% while T1 of Phil 2001-0295 and T1 VMC 84-549 obtained the lowest yield of 8.53%. Based on the findings, Phil 7464 is the right variety at either 500 or 1000 ppm lime to obtain high pol muscovado. For lower moisture content and safety factor, Phil 99-0925 can be used at 500 ppm while Phil 7464 and VMC 87-95 at 1000 ppm. For as low ash and high sucrose content, at either 1000 or 500 ppm, Phil 7464 is most ideal. At 500 ppm, Phil 99-0925, VMC 87-95 and Phil 7464 can be used. For low reducing sugars and insolubles, VMC 86-550, Phil 2001-0295 and Phil 99-1793 at 500 ppm while 7464 and Phil 99-1793 at 1000 ppm. For high sucrose and sugar yield, Phil 99-0925, VMC 84-524 and VMC 86-550 at 500 ppm while Phil 7464 at 1000 ppm. Either 500 or 1000 ppm lime concentration at specific varieties can be used to obtain quality muscovado. The six most suitable varieties to use muscovado processing are; Phil 7464, VMC 84-524, VMC 86-550, VMC 87-95, Phil 99-0925 and Phil 2001-0295.