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Published:
Feb 1, 2022DOI:
10.4314/jdan.v12i1.2Keywords:
Article Details
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Main Article Content
Evaluation of the chemical composition and sensory properties of soursop (Annona muricata) and watermelon (Citrullus lanatus) fruit juices and blends
Abstract
Background: Fresh fruits contain numerous nutrients that are essential for good health. Their highly perishable nature and prevalent poor preservation methods contribute to enormous losses in national income. The combination of different fruits in juice making will reduce spoilage, increase fruit intake, nutrient density and variety in food consumption.
Objective: The study evaluated the chemical composition and sensory properties of juices and blends prepared from Soursop (Annona muricata) and Watermelon (Citrullus lanatus) fruits.
Materials and methods: Fresh Soursop (S) and Water melon (W) fruits were purchased from Ndioro market in Ikwuano Local Government Area of Abia State Nigeria. The fruits were washed with clean tap water and systematically processed into juices. The juices were formulated into blends of 70W%: 30%S (500), 30%W: 70%S (501), 50%W: 50%S (502), 100%W (503), 100%S (504); and analyzed for nutrient composition and organoleptic properties using standard procedures. Data obtained was subjected to variance analysis, means differences ascertained with Duncan’s Multiple Range Test and significant was judged at p < 0.05 using IBM Statistical Package for Service Solution (SPSS) version 21.0
Results: Sample 504 (100% Soursop) had significantly higher carbohydrate (13.21%), protein (0.83%), ash (1.11%), magnesium (32.14mg/100g), sodium (4.81mg/100g), Calcium (73.63mg/100g), potassium (611.14mg/100g), and Vitamin C (148.20mg/100g) content than the other samples. Sample 503 (100%Watermelon) had significantly higher crude fiber (0.21%), fat (0.42%), moisture (86.45%) and Vitamin A (710.34IU) content than other samples. Sample 501 (30%W: 70%S) had appreciable protein (0.77%), ash (0.82%), carbohydrate (12.67%), sodium (4.28%), calcium (69.11mg/100g), potassium (560.72mg/100g), phosphorus (53.25mg/100g), and Vitamin C (131.30mg/100g) second to 504(100% Soursop). Although 503 (100%Watermelon) was rated higher in flavor and color, all blends were generally acceptable to the panelists.
Conclusion: Soursop and Watermelon juices and blends had varied nutrient density and were generally acceptable to the panelists.
