ABSTRACT

 Cucumber fruits were obtained, washed and processed into cucumber juice using standard methods. Six grammes of syrup was added in some of the juice samples to sweeten it and some were pasteurized. The proximate composition showed that peeled cucumber had high moisture cbntcnt of about 98.06 %than the unpeeled. The Ash content of the peeled cucumber was 0.50% and that of the unpeeled was 0.50% and this showed that there were no significant (p>O.05) differences. The protein conlent of peeled sample was 0.61g and that: of the unpeeled sample was 0.65g and showed that there were no significant (p>O.05) difference . The nutrient composition showed that vitamin C content of the peeled cucumber juice sample of the unsweetened peeled was 2.75ig and that of unsweetened unpeeled samples was 2.81ig while the niacin content of the unsweetened peeled sample was 0.l0jig and that of the unsweetened unpeeled sample was 0.09ig an(l this showed that there were no significant (p0.05) differences. Microbiological analysis showed I hat I h'rc were fl() fungal growl 11 during I he storage for 7days. I however, I here was i ncre s(' in bacteria counts from the I ' day to 71 day (50x I 0 and Rx I 0). Sen sory qualities showed that the colour, appearance, taste, mouth feel, flavour all(l general acceptability were ac