ABSTRACT
The study examined chemical composition and sensory evaluation of
drinks made from coconut, pineapple and ginger. The raw materials (coconut,
pineapple and ginger) used for this study were purchased from Ndioru market in
Ikwuano Local Government Area of Abia state and prepared into drinks in Home
Science food laboratory Michael Okpara University of Agriculture Umudike, Abia
State. The mineral result revealed that Sodium(mg) 12.64b±0.03,
Potassium(mg) 410.83a±0.03, Calcium(mg) 43.27a±0.03,Iron(mg)
7.98a±0.02, Magnesium(mg) 56.78a±0.03, Zinc(mg) 1.22a±0.03
composition of drinks from coconut, pineapple and ginger had significant
difference (P<0.05). The vitamin A (RAE) 2.43c±0.03, Thiamine
(mg) 0.07b±0.00 , Riboflavin (mg) 0.05b±0.00 , Niacin
(mg), 0.53b±0.02 , Vitamin C (mg) 17.11c±0.01 composition of drinks from coconut, pineapple
and ginger presented in table 4.3 revealed that for vitamin A composition, no
trace (0.00) of vitamin was recorded and for vitamin C, the vitamin content
were at 1.70mg in 100% coconut, the result also revealed that the vitamin
composition of the drinks were significantly different (P<0.05). The result
of the sensory characteristics of the drinks presented in table 4.4 for
coconut, pineapple and ginger revealed that Color 8.05a±0.89, Taste
7.55a±1.82, Mouth feel 7.50a±1.76, Overall Acceptance 7.70a±1.41
and there was no significant difference
(P>0.05) that existed in the score for color of the samples with the score
ranging from 7.25% in 50:50 pineapple and coconut drink to 8.23% in the control
(Chi Exotic pineapple and coconut nectar). It was also revealed that overall
acceptance in terms of taste, mouth feel was to the ratio of 40:40:20, coconut,
pineapple and ginger drink (7.55%). Hence it was concluded that all the drink
samples had acceptable sensory characteristics.
Based on the findings of this study it is recommended that more research
into the use of coconut pine apple and ginger in the production of beverages.
The study also recommends more research into the shelf life of the product,
storage and packaging requirement from the product, awareness creation on
production, processing and consumption of coconut, pineapple and ginger drink.
Keywords: Coconut, Pineapple, Ginger, Juice.
EMINIMOH, E (2024). Chemical Composition And Sensory Evaluation Of Drink Made From Coconut (cocusnucifera), Pineapple (ananscomosus) And Ginger (zingiberofficinale):- Eminimoh, Nsekhemo E. Mouau.afribary.org: Retrieved Nov 13, 2024, from https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-drink-made-from-coconut-cocusnucifera-pineapple-ananscomosus-and-ginger-zingiberofficinale-eminimoh-nsekhemo-e-7-2
EMINIMOH, EMINIMOH. "Chemical Composition And Sensory Evaluation Of Drink Made From Coconut (cocusnucifera), Pineapple (ananscomosus) And Ginger (zingiberofficinale):- Eminimoh, Nsekhemo E" Mouau.afribary.org. Mouau.afribary.org, 22 Jul. 2024, https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-drink-made-from-coconut-cocusnucifera-pineapple-ananscomosus-and-ginger-zingiberofficinale-eminimoh-nsekhemo-e-7-2. Accessed 13 Nov. 2024.
EMINIMOH, EMINIMOH. "Chemical Composition And Sensory Evaluation Of Drink Made From Coconut (cocusnucifera), Pineapple (ananscomosus) And Ginger (zingiberofficinale):- Eminimoh, Nsekhemo E". Mouau.afribary.org, Mouau.afribary.org, 22 Jul. 2024. Web. 13 Nov. 2024. < https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-drink-made-from-coconut-cocusnucifera-pineapple-ananscomosus-and-ginger-zingiberofficinale-eminimoh-nsekhemo-e-7-2 >.
EMINIMOH, EMINIMOH. "Chemical Composition And Sensory Evaluation Of Drink Made From Coconut (cocusnucifera), Pineapple (ananscomosus) And Ginger (zingiberofficinale):- Eminimoh, Nsekhemo E" Mouau.afribary.org (2024). Accessed 13 Nov. 2024. https://repository.mouau.edu.ng/work/view/chemical-composition-and-sensory-evaluation-of-drink-made-from-coconut-cocusnucifera-pineapple-ananscomosus-and-ginger-zingiberofficinale-eminimoh-nsekhemo-e-7-2