ABSTRACT
This study
investigated the proximate composition of smoothie formulated from the blends of
various fruits and herb such as; zobo calyces, ginger, watermelon cooking
banana and avocado pear. Specially, the study produced and determined the
proximate composition (moisture, Ash, fiber, protein, carbohydrates and fat and
oil nutrients) and the energy value of the produced smoothie. These fruits were
sourced and procured from a local a market at Ndi-Oru market and Amawom local
market all located along Ikot-Ekpene Road, Umuahia, Abia State. The various
ingredients used were processed and weighed at different percentage proportion.
Sample A smoothie at 30% gingerzobo, 40% watermelon, 60%cooking banana and 70%
avocado pear. Sample B at 30% gingerzobo, 60% watermelon 70% cooking banana and
40% avocado pear and finally sample C at 30% gingerzobo, 70% watermelon 40%
cooking banana and 60%avocado pear were blended homogenously in the specified
ratio, and its proximate composition was analysed using standard laboratory
method. The data generated was statistically analyzed by One Way Analysis of
Variance (ANOVA) using the SPSS version20.0 software. The data was expressed as
mean ± SD (Standard Deviation). The Duncun Multiple Range Test (DMRT) was used
to compare the means of the experimental data at 95% confidence level. The
proximate composition revealed that the moisture content ranges from
(86.31-85.27%), Ash (1.47-1.44%), crude protein (2.61-2.43%), crude fiber
(1.20-1.19%), fat (0.84-0.72%) CHO
(7.57-8.9Kcal) and Energy value (48.28-52.00%). This study showed that nutrient
dense smoothie can be produced from the blends. The study concluded that
producing smoothie using 30% of ginger + zobo, 60% of watermelon, 70% of
cooking banana and 40% of avocado pear contains the appreciable proximate
composition and energy value. From the result of the findings, this study
therefore recommended among others that there should be incorporation and
producing of smoothie with various fruits of these ingredients should be
adopted to promote the nutritional requirement of consumers of smoothies to
ensure actualization of energy-dense needs, or balanced nutrients; maintenance
and prolongation of the shelf life of smoothies having high moisture contents
to avoid microbial growth and contamination.
BLESSING, D (2025). Proximate Composition Of Smoothie Produced From Zobo Calyces, Ginger, Watermelon, Avocado Pear And Cooking Banana:-Dan, Blessing D. Mouau.afribary.org: Retrieved Jul 09, 2025, from https://repository.mouau.edu.ng/work/view/proximate-composition-of-smoothie-produced-from-zobo-calyces-ginger-watermelon-avocado-pear-and-cooking-banana-dan-blessing-d-7-2
DANIEL, BLESSING. "Proximate Composition Of Smoothie Produced From Zobo Calyces, Ginger, Watermelon, Avocado Pear And Cooking Banana:-Dan, Blessing D" Mouau.afribary.org. Mouau.afribary.org, 08 Jul. 2025, https://repository.mouau.edu.ng/work/view/proximate-composition-of-smoothie-produced-from-zobo-calyces-ginger-watermelon-avocado-pear-and-cooking-banana-dan-blessing-d-7-2. Accessed 09 Jul. 2025.
DANIEL, BLESSING. "Proximate Composition Of Smoothie Produced From Zobo Calyces, Ginger, Watermelon, Avocado Pear And Cooking Banana:-Dan, Blessing D". Mouau.afribary.org, Mouau.afribary.org, 08 Jul. 2025. Web. 09 Jul. 2025. < https://repository.mouau.edu.ng/work/view/proximate-composition-of-smoothie-produced-from-zobo-calyces-ginger-watermelon-avocado-pear-and-cooking-banana-dan-blessing-d-7-2 >.
DANIEL, BLESSING. "Proximate Composition Of Smoothie Produced From Zobo Calyces, Ginger, Watermelon, Avocado Pear And Cooking Banana:-Dan, Blessing D" Mouau.afribary.org (2025). Accessed 09 Jul. 2025. https://repository.mouau.edu.ng/work/view/proximate-composition-of-smoothie-produced-from-zobo-calyces-ginger-watermelon-avocado-pear-and-cooking-banana-dan-blessing-d-7-2