ABSTRACT

Micronutrient deficiencies represent h significant global public health issue and increasing fruit intake through smoothies can help address this ongoing challenge. The study assessed the nutritional composition and organoleptic properties of fruit and nonleafy vegetable smoothies produced from the combinations of banana (Musa paradisiaca), apple (Malus pumila), and avocado pear (Persea americana') (for fruit smoothie); carrot (Daucus carota), cucumber (Cucumis sativus), and garden egg (Solatium melongena) for non-leafy vegetable. The fruit smoothie is composed of (BAA) 40% banana, 30% apple and 30% avocado pear while the non-leafy vegetable smoothie (CCA) composed pf 40% carrot, 30% cucumber and 30% garden egg. Proximate, mineral, and vitamin composition and sensory properties of the two smoothie samples were assessed using standard methods. The result of the proximate analysis showed that sample CCG contained the highest protein (2.44%) and moisture content (90.50%). Sample BAA had more carbohydrate (14.20%) content and fat (0.84%) respectively. The highest amount of potassium (42.61±0.01 mg) and magnesium (25.62±0.03 mg) were found in sample CCG, while BAA had low zinc (1.07±0.03 mg). The sensory evaluation result showed a significant difference (p>0.05) in the appearance, texture, taste, flavor, and general acceptability of the smoothies. Sample BAA (banana, apple, avocado pear) was rated higher in appearance (7.33), taste (7.95), texture (7.63), flavor (7.55) with a higher general acceptability score (7.83), while CCG (carrot, cucumber and garden egg) was rated low in appearance (5.53), tastd (3.65), texture (4.30), flavor (3.98) with ailower general acceptability score (4.48). Therefore, the popularity of smoothies and their capacity to deliver essential nutrients indicate that people can enhance their dietary variety and nutritional health by incorporating them into their diet.