ABSTRACT

This study was conducted to evaluate the physicochemical and sensory properties of juices made from soursop and mango juice blends. Soursop and mango were processed into juice and blended into different portions. This results from the sensory evaluation of the fruits juice showed that 30:70 (soursop: mango) juice and 40: 60 (soursop: mango) juice competed favourably with the control; 60:40 (60:40) juice was the least accepted by panelists. There were significant differences (p<O.OS) in the sensory attributes of the other juices. The proximate composition of the juices ranged from 19.08 to 73.33% Dry matter, Moisture content 88.27 to 89.49%, Crude protein 1.93 to 3.33%, Fat content 2.12 to 3.24, Crude fibre 0.01 to 0.06%, Ash 1.95 to 3.55%, Carbohydrate 1.44 to 5.63, Energy value 41.85 to 53.82% and pH 3.98 to 4.34. Vitamin A content of the juices range from 2.06 to 30.09mg/bOg. Sample A (100:0 soursop: mango) juice had the highest vitamin A content (30.09mg/bOg) while sample B (0:100 soursop: mango) had the least vitamin A content (2.06mg/bOg). The vitamin C content of the juice ranged from 20.49 to 39.40mg/bOg. Sample G (40: 60 soursop: mango) juice had the lowest vitamin C content (20.49mg/bOg) while sample B (0:100 soursop: mango) juice had the highest vitamin C content. The physicochemical composition of the juices ranged from 0.02 to 1.01 total titratable acidity, 10.42 to 30.03 total soluble solid, b73.67 to 350 viscosity, 4.40 to 7.24 total sugar. The study revealed that mixed fruit juice of acceptable quality comparable to 100:0 (soursop: mango) and 0:100 (soursop: mango) juice could be obtained from soursop and mango blend up to 30% substitution.