ABSTRACT

 The production and evaluation of syrup from pawpaw and banana juice blend was studied. The proximate, physico-chemical and sensory properties of the blends were carried out using standard method of analysis. There were significant differences Q<0.05) in the proximate composition of the various syrup blends with mean values ranging from 1.05 to 1.65% protein, 0.75 to 1.33% fat, 84.68 to 87.95% moisture, 0.45 to 0.73 ash, 9.45 to 11.50% carbohydrate and 12.05 to 15.34% dry matter. There were significant differences in the mineral composition of the various syrup with mean values ranging from 28.00 to 148.37mg/bOg potassium, 34.31 to 40.49mg /lOOg magnesium, 32.48 to 78.20mg/lOOg calcium, 28.51 to 36.69 sodium, and 61.53 to 96.41 potassium. The result of the physic-chemical properties of the syrup blends showed that the blends differed significantly from each other in pH, TSS, viscosity, vitamin C, colour and TTA with mean values of 5.20 to 5.50%, 47.40 to 54.33%, 38.37 to 47.28%, 14.64 to 18.34mg/lOOg, 1.17 to 1.53, and 0.01 to 0.05% respectively. The sensory evaluation result showed that there was no significant difference (p>O.OS) in the mouthfeel, taste and general acceptability of the various syrups, however, they differed significantly in their aroma and colour attributes. The sensory mean values ranged from 6.20 to 6.55 aroma, 5.95 to 7.45 colour, 6.40 to 6.80 mouthfeel, 6.50 to 7.00 taste, and 6.60 to 7.00 general acceptability: This study revealed that pawpaw juice can be blended with banana juice to produce syrup with enhanced nutrient content without affecting the general acceptability of the product.