Comparative studies of chemical and sensory properties of functional neem fruit juice and commercial orange juice

Abstract

Micronutrient deficiencies, often termed "hidden hunger," pose significant global health challenges. Underutilized local resources, such as Neem (Azadirachta indica), present opportunities to improve dietary intake and public health. Neem juice, rich in essential vitamins and minerals, has been identified as a potential nutritious beverage. This study aims to compare the nutritional composition and sensory properties of fresh Neem juice with commercially available orange juice, evaluating their potential health benefits and implications for addressing micronutrient deficiencies. Fresh Neem fruits were sourced, and juice was extracted for analysis. The proximate composition, including water, energy, protein, fat, carbohydrates, sugars, dietary fibre, and ash, was determined using standard AOAC methods. Mineral content (calcium, iron, phosphorus, magnesium) and vitamin C levels were also analysed. A sensory evaluation was conducted with panellists assessing the juices on appearance, taste, texture, and overall acceptability. Data were statistically analysed using ANOVA and Duncan’s test. Our study revealed that Neem juice has a lower energy content (20-30 kcal) compared with control juice (42-45 kcal) but contains higher protein levels (1-2 g) and lower sugars (1-3 g). Vitamin C content was significantly higher in Neem juice (35.51 μg RE) compared with control juice (29.41 μg RE). Sensory evaluations indicated that while control juice was preferred for appearance and aroma, Neem juice was favoured for its taste and texture. Neem juice presents a promising alternative beverage with unique nutritional benefits, particularly for those seeking lower sugar intake and additional protein. Incorporating Neem juice into diets could contribute to addressing micronutrient deficiencies and enhancing public health, warranting further research to improve its market acceptance and utilization as a functional food.