ABSTRACT

 Fruit juice were produced from malay rosc apple (Syzygluin malaccense) blend with watermelon (Citrullus lanatus). The juice were analysed for physiochernical, pI-o:imatc composition, vitamins, minerals and sensory properties. Results showed that there were significant differences (P<0.05) in the proximate composition, vitamins and mineral content of the juice. The water melon juice sample had vitamin A of 478.621U and vitamin C of 35.78mg/lOOg while malay rose apple had vitamin A of 129.431U and vitamin C of 45.76mg/lOOg. The blended fruit juice had vitamin A of 218.631U and vitamin C of 4O.25m7100g. The water melon juice sample had the highest value of vitamin A foF owed by blended fruit juice while malay rose apple is the least. Result of the mineral compesition showed that there were significant differences (P><0.05) among the juice samples witL water melon having 8.53mg/i 00g calcium, 15.8mg/i Oog magnesium, 0.63mg/i 00g iron and 17.82mg/lOOg phosphorus. Malay rose apple had 25.71mg/bOg phosphorus. 25.71 mg/l0og calcium, 28.67mg! lOOg magnesium, 0.95mg/i 00g iron and 26.77mg/lOOg phosphorus. The result of the sensory evaluation showed that 100:0 water melon was the best while malay rose apple was the least. ><0.05) in the proximate composition, vitamins and mineral content of the juice. The water melon juice sample had vitamin A of 478.621U and vitamin C of 35.78mg/lOOg while malay rose apple had vitamin A of 129.431U and vitamin C of 45.76mg/lOOg. The blended fruit juice had vitamin A of 218.631U and vitamin C of 4O.25m7100g. The water melon juice sample had the highest value of vitamin A foF owed by blended fruit juice while malay rose apple is the least. Result of the mineral compesition showed that there were significant differences (P<0.05) among the juice samples witL water melon having 8.53mg/i 00g calcium, 15.8mg/i Oog magnesium, 0.63mg/i 00g iron and 17.82mg/lOOg phosphorus. Malay rose apple had 25.71mg/bOg phosphorus. 25.71 mg/l0og calcium, 28.67mg! lOOg magnesium, 0.95mg/i 00g iron and 26.77mg/lOOg phosphorus. The result of the sensory evaluation showed that 100:0 water melon was the best while malay rose apple was the least.>