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 content 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>0.05) differences. The protein content of peeled sample was 0.61g and that of the unpeeled sample was 0.65g and showed that there were no significant (p>0.05) difference . The nutrient composition showed that vitamin C content of the peeled cucumber juice sample of the unsweetened peeled was 2.75g and that of unsweetened unpeeled samples was 2.81g while the niacin content of the unsweetened peeled sample was 0.10g and that of the unsweetened unpeeled sample was 0.09g and this showed that there were no significant (p0.05) differences. Microbiological analysis showed that there were no fungal growth during the storage for 7days. However, there was increase in bacteria counts from the 1" day to 7h day (5.0x10° and 8xl0). Sensory qualities showed that the colour, appearance, taste, mouth feel, flavour and general acceptability were accepted by the panelists. There were no significant (p>0.05) differences.