Antioxidant Properties And Sensory Evaluation Of Fruit Drink Produced From The Tropical Almond Fruit (Terminalia Catappa) For Household Consumption

ABSTRACT

This study evaluated the Antioxidant Properties and Sensory Evaluation of Fruit Drink Produced from the Tropical Almond Fruit (Terminalia Catappa) for Household Consumption. The following were the objectives of the study: to determine if drink can be produced from be determine the acceptability of alomond fruit juice. The research questions are in line with the objectives of the study raised. Sensory evaluation from were shared to 10 panelist who were randomly selected comprising 5 undergraduate and 5 staff. Data were analyzed using descriptive statistics of mean. The antioxidant composition, vitamin, total phenol content flavonoid content and carotene content of the almond juice were determined using standard methods. The sensory evaluation of the drink was conducted using 9- point hedonic scale. The research showed that drink can be produced from the tropical almond fruit. The total antioxidant content was 49.51 %. The almond juice also contained anthocyanin 17.61mg /IO0g: vitamins 48.61 mg/l00g flavonoids 32.85mg /1 00g and phenol 54. 75mg/1 00g respectively. The taste of the products varied from Sample A 5.96 and Sample B 8.26The Almond juice with sugar syrup was more acceptable compared to the Almond juice without syrup. The research recommends that it should be incorporated into the diets for the vulnerable groups to improve their nutritional status.