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.