ABSTRACT

The chemical and sensory properties of carrot-coconut and carrot-tiger juice blends were evaluated. Carrots were sorted, washed with water, weighed and blended with coconut that was previously sorted, cracked, scrapped, washed with water and weighed in the following ratio: 30:70 and 40:60), respectively. More so, carrot was sorted, washed with water and weighed. This was followed by blending it with already sorted, soaked (in water for 15 h), washed and weighed tiger nut in the ratio of 30:70 and 40:60. Juice made from 100% coconut (CJ) and tiger nut (TJ) both served as the control. The proximate composition, mineral content, vitamin content and sensory properties of the juice samples were determined using standard laboratory procedures. The data generated were statistically analysed using IBM Statistical Product of Service Solution (Version 22.0). The proximate composition of the juice samples showed that juice processed from  TJ had the highest crude protein (10.84 %) and energy value (138.21 Kcal/100g) whereas the highest ash and carbohydrate were obtained from juice processed from 60 % tiger nut and 40 % carrot (TCJ2) (1.50 %) and Juice processed from 60 % coconut and 40 % carrot (CCJ2) (7.16 %) respectively. The highest moisture (82.85 %), fat (9.22 %) and crude fibre content (2.03 %) were obtained in juice processed from CJ. The result of mineral content showed that TJ had the highest value of phosphorus (122.55 mg/100ml), iron (1.82 mg/100ml) and selenium (0.36 mg/100ml) whereas CCJ2 had the highest magnesium (180.54 mg/100ml, calcium (25.80 mg/100ml), zinc (0.76 mg/100ml) and copper content (0.30 mg/100ml). The result of vitamin content showed that TJ had the highest value of vitamin B1 (0.84 mg/100g) while CCJ2 had the highest value of vitamin B2 (1.25 mg/100g) and vitamin B3 (1.03 mg/100g). CJ had the highest value of pro-vitamin A (25.39 mg/100g). The highest vitamin E content (1.03 mg/100g) was obtained in juice processed from CJ and TCJ2. The result of sensory properties showed that the colour (7.27), taste (7.27), mouth-feel (7.07), flavour (7.03) and general acceptability (7.13) of juice processed from 70 % coconut and 30 % carrot were more preferred by the panelists. The result therefore showed that nutritious and acceptable juice can be produced from coconut-carrot and tiger nut-carrot blends especially CCJ2 and TCJ1.