ABSTRACT

This was based on the production of concentrate from Cocoa Pod Exudate. The proximate, minerals, vitamins, chemical, microbial and sensory properties of the concentrate were evaluated using standard methods. Data was obtained and subjected to analysis of variance and the mean was separated using Duncan’s principle range test. The proximate properties of the concentrate was obtained and it revealed that the moisture content, ash content, fat content, crude fibre, crude protein, and carbohydrate were significantly different (p<0.05) ranging from (92.70 – 90.85%), (0.74 - 0.87%), (0.61 – 1.05%), (0.88 – 0.49%), (1.02 – 0.62%), and (4.06 – 6.13%) respectively among the samples. The mineral composition of the concentrates ranged from Calcium (23.80 – 15.70), Magnesium (20.65 – 17.55), Sodium (242.00 – 268.50) and Potassium (288.50 – 273.00). The vitamin content of the concentrate ranges from Vitamin C (244.00 – 121.00 mg/100g), Vitamin B1 (0.77 – 0.63 mg/100g), Vitamin B2 (0.55 – 0.82 mg/100g), Vitamin B3 (0.00 – 0.13 mg/100g) and Vitamin A (5.35 – 0.00 mg/100g) respectively. Chemical composition of the concentrate showed that there was significant difference (p<0.05) among the samples. The sensory properties of the concentrates also shows that the level of likeness of the sensory attribute: appearance, clarity, taste, flavor, mouth-feel, and general acceptability. There were significant difference (p<0.05) in the general acceptability and Control (Pineapple Concentrate) sample was liked extremely by the panelist.