Chemical and Sensory Properties Of Smoothie Blends Made From Fruits (Watermelon And Pineapple) And Vegetables (Bush Buck And Egg Plant Leaves):- Okereke, Mirian C

ABSTRACT

 This study was undertaken to assess the chemical and sensory properties of different smoothie samples produced from two varieties ofleafy vegetables (eggplant and bush buck leaves) and mixed tropical fruits (pineapple and watermelon). In the smoothie, 100 grams of watermelon and pineapple were used, while eggplant leaves (10g and 15g) and bush buck leaves (10g and 15g) were added separately into the fruit beverage. The control sample was vegetable-free. The five smoothie samples were examined for their chemical composition, mineral and vitamin content, anti-nutrients and sensory properties. The proximate composition of different samples of smoothie gave these ranges: moisture (89.59-92.35%), total ash (1.39-1.36), crude fibre (0.35-0.85%), crude fat (0.21-0.27%), crude protein (1.29-1.34%) and carbohydrate (3.77-7.17%). The mineral content gave these ranges: calcium (12.03-15.53 mg/g), potassium (17.22-25.38 mg/g), magnesium (13.60-15.93 mg/g), sodium (8.60 - 9.31 mg/g), phosphorus (68.23-87.70 mg/g), zinc (0.50-0.73 mg/g). The vitamin contents of the smoothie ranged from; pro vitamin A (134.43 - 132.53 mg/g), vitamin Bl (0.06 - 0.05 mg/g), vitamin B3 (0.45 - 0.55 mg/g), vitamin C (50.00 - 54.60 mg/g), Folate (3.81-6.42 mg/lOOg). The phytochemical content of different smoothie samples gave these ranges: alkaloids (0.11-0.87%), saponins (0.07-0.28%), tannin (0.29-0.28%), phytate (0.13-0.18%), and oxalate (0.112-0.21%). The phytochemical properties ofthe smoothie increased with increased addition ofthe vegetable varieties’ quantity (10 - 15g). The pH (3.13 - 3.30) and titratable acidity (0.19 - 0.25) values indicated that the sample were slightly acidic, while the values showed the sugar contents (6.65- 10.41%). The overall quality (sensory) acceptability of the quality parameters evaluated indicated that the control sample was more preferred. The addition of two varieties of vegetables (eggplant and bush buck leaves) affected sensory parameters negatively, but also offers the possibility ofincreasing nutrient density