ABSTRACT

A blend of pineapple (90%) ginger (5%) and date nut (5%) juice was mixed respectively to develop a new fruit drink with health benefits. The juice blend without spice extract was used as reference sample. Sample where analyzed for sugar, pH, total titratable acidity, total soluble solid, density, vitamin B1,vitamin B3,vitamin B6,vitamin C, vitamin E, iron, phorsphorus, manganese, magnesium, potassium. The moisture content ranged from 82.62 – 87.62%. Sample A had the least value (82.62%) while sample E had the highest value (87.62%). However, the protein contents of the samples were generally low. The total soluble solid tends to increase with increase in the addition of ginger to the juice. High TSS indicates that the fruit has high level of simple sugar inherent. However, juices blended or beverages with less than 7 °Brix are categorized as weak and   watery juices (excess water in the juice). TSS is a good assessment of sweetness. The iron ranged from 0.32 – 13.05 mg/100g. Sample E had the least value (0.32 mg/100g) while sample A had the highest value (13.05 mg/100g).There were no observable fungal growth on samples A and F. Number of factors is responsible for contamination of fruit juice. Most fruit contain bacterial count, due to improper handling and washing of fruits before use can add bacterial and microorganism to the juice been produced and leading to contamination colour had a score ranged from 6.6 – 8.35. Sample E had the least score (6.6) while sample A had the highest score. Clarity had a score ranged from 6.55 – 8.25. Sample D had the least score (6.55) while sample A had the highest score (8.25).