Physicochemical and sensory properties of fruit drink produced from African fan palm (Borassus aethiopum) in Kano metropolis

Abstract

A hot and cold extraction method was used to extract juice from African fan palm fruit, which was then combined with clove and ginger  powders to create AFPHU (African fan palm juice hot extraction unspiced), AFPHS (African fan palm juice hot extraction spiced), AFPCS  (African fan palm juice cold extraction unspiced), and AFPCU (African fan palm juice cold extraction spiced) fruit drinks, as well as increase  to the utilization of this under-utilized fruit. To determine the quality and assess the highest preference, samples were analyzed  for oBrix, pH, Titrable acidity, specific gravity, refractive index, viscosity, ascorbic acid (Vitamin C), and sensory properties. With the  addition of spices, the oBrix decreased from 10.28 to 8.16, viscosity decreased from 11.40 to 4.40 mPas, specific gravity decreased from  1.040 to 1.020 g/cm³, titrable acidity decreased from 0.29 to 0.22 percent, and vitamin C decreased from 11.80 to 10.50 mg/100ml, while the pH increased from 3.27 to 3.46, regardless of cold or hot extraction method. The sensory results showed that significant differences (p  < 0.05) existed between the samples in the attributes of taste, appearance, mouth feel and overall acceptability and not in the attribute  of aroma. Generally, the fruit drink had good consumer preference with the AFCU sample being the most preferred.