ABSTRACT
The main aim of this study was to produce and assess the
macro and micro nutrients, anti nutrients and sensory attributes of fruit juice
made from star fruit (Averrhoa Carambola) and a sample product called happy
hour which is an extract from peach (control). The fruit juice were prepared in
three different samples with various proportions of sample 101(100% Star
fruit), sample 102(100% star fruit with sugar syrup) and sample 103(I00%peach
fruit). The juices were subjected to chemical analysis (proximate, vitamins,
minerals and anti-nutrients) and sensory evaluation using standard methods. The
juice samples had proximate composition range of its components: moisture
content has a range from 91.30-94.86(g/loog), Dry matter has a range of 5.10-
8.70(g/lOOg),crude protein has a range from 0.46-0.72(g/100g), fat has a range
from 0.01-0.46(g/l0Og), crude fibre has a range from 0.01-0.47(glloog), Ash has
a range from 0.43-0.67(g/lOOg), carbohydrate has a range from
3.97-6.66(g/loog),Energy has a range from 17.77- 32.29(g/lOog). The vitamins
were analyzed and it's ranges include, pro vitamin A 140.86- 145.23 (rng/100g),
vitamin C: 28.19-37.31(mglloog). The mineral content of the juice samples
analyzed were calcium 4.23-65. 80(mg/l0Og), phosphorus 10.38-1 8.18(mg/ lOOg),
iron 0.01-0.44(mg/loog), zinc ranged from 0.32-0.40(mgllOog), and finally from
the mineral composition, sodium ranged from 3.12-130.72(mg/loog). Then the anti
nutritional composition of the juice samples were oxalate ranging from
0.06-1.25(g/1 0Og), Tanin 0.01- 0.12(mg/lOog), Flavonoid 0.18-1.40(g/loog),
then for alkaloid, it's all in 0.00(g/lOOg).thc sensory evaluation results
showed that the 100%star fruit juice was generally acceptable as it was neither
liked nor disliked by the panelists but the 100%star fruit with sugar syrup was
in the other hand better preferred and compared favorably with the control
sample (peach extract juice). This study concluded that juice produced from
star fruit (Averrhoa Carainbola) could serve as good alternative pro vitamin A
and vitamin C based fruit juice for fighting against diseases and for vitamin C
deficient patients and individuals too.
NNAMUCHI, S (2021). Chemical Analysis And Sensory Evaluation Of Juice Produced From Star Fruit (Cavarnbora Averrhoa). Mouau.afribary.org: Retrieved Nov 20, 2024, from https://repository.mouau.edu.ng/work/view/chemical-analysis-and-sensory-evaluation-of-juice-produced-from-star-fruit-cavarnbora-averrhoa-7-2
SOMTOCHUKWU, NNAMUCHI. "Chemical Analysis And Sensory Evaluation Of Juice Produced From Star Fruit (Cavarnbora Averrhoa)" Mouau.afribary.org. Mouau.afribary.org, 03 Nov. 2021, https://repository.mouau.edu.ng/work/view/chemical-analysis-and-sensory-evaluation-of-juice-produced-from-star-fruit-cavarnbora-averrhoa-7-2. Accessed 20 Nov. 2024.
SOMTOCHUKWU, NNAMUCHI. "Chemical Analysis And Sensory Evaluation Of Juice Produced From Star Fruit (Cavarnbora Averrhoa)". Mouau.afribary.org, Mouau.afribary.org, 03 Nov. 2021. Web. 20 Nov. 2024. < https://repository.mouau.edu.ng/work/view/chemical-analysis-and-sensory-evaluation-of-juice-produced-from-star-fruit-cavarnbora-averrhoa-7-2 >.
SOMTOCHUKWU, NNAMUCHI. "Chemical Analysis And Sensory Evaluation Of Juice Produced From Star Fruit (Cavarnbora Averrhoa)" Mouau.afribary.org (2021). Accessed 20 Nov. 2024. https://repository.mouau.edu.ng/work/view/chemical-analysis-and-sensory-evaluation-of-juice-produced-from-star-fruit-cavarnbora-averrhoa-7-2