Production of ginger-blended pineapple drink, "Pinegy"; implication for youth and rural employment

Abstract

This study looks into the possibility of developing ginger-blended pineapple drink. To this effect, peeled pineapple and ginger were blended in the proportion of 50g/50g, 75g/25g, 83. 5g/16.5g, 87.5g /12.5g and 90g/10g (fresh weight basis) to produce ginger blended pineapple drink, `Pinegy' samples, designated as samples A, B, C, D, and E respectively. Firstly, a trained five (5)-man panel of judges was used to test for colour, pineapple flavour, pungency and overall acceptability. From the results, samples C, D, and E were selected for further evaluation using `Pinenaco', sample DA as a control while samples DB, DC and DD were `Pinegy' earlier samples C, D, and E, respectively. The second evaluation was carried out with a trained ten (10) – man panel drawn from the workers of National Root Crops Research Institute, Umudike. Also, the proximate analysis of ginger-blended pineapple drink `Pinegy' was carried out in order to determine their food quality. The result showed that the ginger-blended pineapple drink `Pinegy' was richer than `Pinenaco' in nutrient content. Also, the result of the sensory tests showed that in overall acceptability, sample DD was most acceptable followed by the control (sampled DA), although the whole samples were acceptable in various degrees. This therefore, shows that production of ginger-blended pineapple drink `Pinegy' is possible. Also with locally available raw materials and simple methods of preparation, `Pinegy' production can serve as an employment for the youth and rural dwellers.



[Niger Agric. J. 33 (2002): 97-101]