Microbial Quality, Vitamin, Mineral and Proximate Composition of Some Fresh Fruit Juice Samples

Iyabo Christianah Oladipo, Ruth Oyelami, Kehinde Dorcas Ogundeji, Emmanuel Oluwakayode Akinteye, Abeke Grace Adewoyin and Abigail Oluseye Oladipo
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Iyabo Christianah Oladipo: Ladoke Akintola University of Technology, Nigeria
Ruth Oyelami: Ladoke Akintola University of Technology, Nigeria
Kehinde Dorcas Ogundeji: Ladoke Akintola University of Technology, Nigeria
Emmanuel Oluwakayode Akinteye: Ladoke Akintola University of Technology, Nigeria
Abeke Grace Adewoyin: Ladoke Akintola University of Technology, Nigeria
Abigail Oluseye Oladipo: Ladoke Akintola University of Technology, Nigeria

European Journal of Biology and Biotechnology, 2022, vol. 3, issue 5, 25-29

Abstract: The high rate of food fraud in the food industry has resulted in direct threat to consumer’s health. To address this, the present study investigated vitamin c, minerals, microbial, nutritional and sensory qualities of some freshly produced fruit juices in order to encourage consumers to make their own fruit juices in the comfort of their homes. The pH of the fruit juice samples ranged from 3.94 to 5.87. All the samples were rated the same in terms of sweetness and general acceptability. Mango and watermelon juices were rated the best in terms of appearance and flavor while orange and pineapple were rated the best in taste. The total bacterial, total enterobacteriaceae and total yeast counts ranged from 2.2x101 to 3.6x101, 2.6x101 to 3.8x101 and 3.9x101 to 4.8x101 CFU/ml respectively. Feacal coliforms were not detected in any of the samples. The proximate composition of the samples ranged from 7.10 to 12.25, 0.34 and 2.02, 0.06 and 1.01, 80.55 and 86.10 and 0.18 and 0.88% for crude protein, crude fibre, ether extract, moisture and total ash contents respectively. The result shows that the mineral composition of the fruit juice samples for iron (Fe), magnesium (Mg), sodium (Na), potassium (K), and calcium (Ca) ranged from 0.44 to 2.24, 11.95 to 14.78, 0.78 to 26.41, 96.37 to 169.20 and 6.94 to 36.34 mg/100 ml respectively. The vitamin C content was between 10.20 and 40.24 mg/100 ml. In view of sensory, microbial, nutritional, minerals and vitamin C properties of the fruit juice samples, the fruit juice samples were deemed fit for consumption.

Keywords: Mango; orange; pineapple; watermelon (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:epw:ejbio0:v:3:y:2022:i:5:id:17397

DOI: 10.24018/ejbio.2022.3.5.397

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