Assessment of Nutritional Quality and Physico-Chemical Properties of Semi-Commercially Produced Mixed Fruit Juice From Citrullus lanatus, Citrus sinensis and Citrus paradisi

Agunbiade Shadrach Oludare, Afolabi Olakunle Bamikole, Mabayoje Samson Olatunde, Ogunleye Omotola and Jaiyesimi Kikelomo Folake
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Agunbiade Shadrach Oludare: Department of Chemical Sciences, Biochemistry Programme, College of Sciences, Afe Babalola University, P.M.B. 5454, Ado†Ekiti, Ekiti State, Nigeria
Afolabi Olakunle Bamikole: Department of Chemical Sciences, Biochemistry Programme, College of Sciences, Afe Babalola University, P.M.B. 5454, Ado†Ekiti, Ekiti State, Nigeria
Mabayoje Samson Olatunde: Department of Biological Sciences, College of Sciences, Afe Babalola University, P.M.B. 5454, Ado†Ekiti, Ekiti State, Nigeria
Ogunleye Omotola: Department of Biochemistry, Faculty of Science, Ekiti State University, P.M.B 5363, Ado-Ekiti, Ekiti State, Nigeria
Jaiyesimi Kikelomo Folake: Department of Chemical Sciences, Biochemistry Programme, College of Sciences, Afe Babalola University, P.M.B. 5454, Ado†Ekiti, Ekiti State, Nigeria

Journal of Agriculture and Crops, 2023, vol. 9, issue 2, 205-210

Abstract: Nutritional quality, a value added measure has recently been emphasized as an important consideration in the production of commercially available fruit juices in order to promote health and wellness of the consumers. Therefore, this study was designed to investigate the nutritional value of a laboratory produced mixed fruit juice using fresh samples of water melon, Citrullus lanatus; grape, Citrus paradisi and sweet orange, Citrus sinensis, under strict cleanliness. The microbiological assessment of fruit juices was carried out and raw untreated fruit juices were all coliform free. The mixed fruit juice had a pH value of 4.31, acidity; 5.30 g/ kg tartaric acid; specific gravity of 1.06 and organoleptic values (low), respectively. Pasteurization for 30 min at 75 0C with added 40 ppm of sodium metabisulphite apparently optimized the product, being highly microbiologically stable. On the basis of combined favourable organoleptic, physicochemical and microbiological properties, this product could be suggested suitable for human consumption and therefore, recommended for commercial purposes.How to Cite: Agunbiade Shadrach Oludare, Afolabi Olakunle Bamikole, Mabayoje Samson Olatunde, Ogunleye Omotola, Jaiyesimi Kikelomo Folake, 2023. "Assessment of Nutritional Quality and Physico-Chemical Properties of Semi-Commercially Produced Mixed Fruit Juice From Citrullus lanatus, Citrus sinensis and Citrus paradisi." Journal of Agriculture and Crops, vol. 9, pp. 205-210.

Keywords: Watermelon; Grape fruit; Mixed fruit juice; Organoleptic values; Physico-chemical analysis (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:arp:jacarp:2023:p:205-210

DOI: 10.32861/jac.92.205.210

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