Evaluation Of Physicochemical, Antioxidant Activity, Glycemic Indices And Sensory Properties Of Mixed Fruit Juices Produced From Monkey Kola (Cola lepidota) And Golden Apple (Spondias dulcis)
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ABSTRACT
This study evaluated the physicochemical, antioxidant activity, glycemic index and glycemic load of mixed fruit juice produced from Monkey kola (Cola lepidota) and Golden apple (Spondias dulcis). Fresh juices extracted from monkey kola and golden apple fruits were mixed at different proportions (100:0, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 0:100). Both fruits and mixed juice samples were subjected to analyses (proximate analysis, physicochemical properties, antioxidant activity, glycaemic index and load, and sensory evaluation). Completely randomization design was the experimental design used for this study, while t-test and one-way statistical tools were used to determine significant different between and among the fruits and mixed juices respectively at p<0.05. The result of the analyses showed that there was significant difference in the proximate composition of the fruits except in fibre (p>0.05). The proximate composition of the mixed juices showed that the moisture content ranged from 87.23 to 94.52%, ash (0.15 to 0.25%), fibre (0.00 to 0.33%), protein (0.09 to 0.31%), fat (5.02 to 9.21%), and carbohydrate (0.09 to 2.89%). The result of the physicochemical composition showed that the total soluble solid ranged from 43.50 to 87.00 brixo, total titratable acidity (0.03 to 0.22%), and pH (3.79 to 6.92). The result of the antioxidant composition of the fruits showed that there was significant difference (p<0.05) in the total carotenoid, total flavonoid and total phenolic contents of the fruits. The antioxidant composition of the mixed juices showed that total carotenoid ranged from 0.21 to 0.51 mg/100g, total flavonoid (0.74 to 2.82 mg/100g), total phenol (9.11 to 13.16 mg/100g), and ascorbic acid (6.19 to 10.79 mg/100g). The result of the antioxidant activity of the fruits showed that there was significant difference (p<0.05) in the free radical scavenging activity (ABTS), but there was no significant difference (p>0.05) in the ferric reducing power (FRAP). The antioxidant activity of the mixed juices showed that the percentage free radical scavenging activity ranged from 33.00 to 50.29%, while the percentage ferric reducing power ranged from 21.67 to 39.86%. Furthermore, the result of the glycaemic index (GI) and glycaemic load (GL) of the fruits showed that both fruits had low GI at p<0.05. Monkey kola has low GL, while golden apple has moderate GL. The mixed juices also had low GI and low GL at p<0.05. The result of the sensory evaluation of the mixed juices showed that mixed juices with higher proportions of golden apple juice were the most preferred in terms of appearance, taste, aroma, consistency and general acceptability than others. Thus, inclusion of the golden apple juice increased the consumers’ acceptability of the mixed fruit juices. Therefore, this study showed positive synergistic effects of the mixed fruit juices on the nutritional value, improved antioxidant activity and as well as glycaemic index and glycaemic load. The mixed fruit juices are therefore recommended for these functional attributes in modern food systems.
TABLE OF CONTENTS PAGE
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgements v
Table of Contents vi
List of Tables x
List of Figures xi
List of Plates xii
Abstract xiii
CHAPTER 1: INTRODUCTION
1.1 Background of the Study 1
1.2 Statement of Problems 3
1.3 Justification 5
1.4 Objectives of the Study 6
CHAPTER 2: LITERATURE REVIEW
2.1 Fruits 7
2.1.1 Fruit juices 8
2.1.2 Physicochemical characteristics of fruit juices 9
2.2 Monkey Kola (Cola lepidota) 10
2.2.1 Chemical composition of monkey kola 11
2.2.2 Health benefits of monkey kola 12
2.3 Golden Apple (Spondias dulcis) 13
2.3.1 Chemical composition of golden apple 14
2.3.2 Health benefits of golden apple 14
2.4 Antioxidants 14
2.4.1 Importance of antioxidants 16
2.4.2 Classification of antioxidants 17
2.4.3 Common antioxidants in fruits 18
2.5 Glycemic Index (GI) 20
2.5.1 Measurement of glycemic index 21
2.5.2 Factors that affect the glycemic index of a food 21
2.6 Glycaemic Load (GL) 25
2.7 Role of Glycemic Index (GI) and Glycemic Load (GL) in preventing
diseases 26
2.7.1 Diabetes 27
2.7.1.1 Relationship between diabetes and obesity 28
2.7.2 Type 2 diabetes mellitus 29
2.7.3 Obesity 31
2.7.4 Cardiovascular disease 33
CHAPTER 3: MATERIALS AND METHODS
3.1 Sources of Raw Materials 38
3.2 Preparation of Samples 38
3.2.1 Extraction of monkey kola juice 38
3.2.2 Extraction of golden apple juice 40
3.3 Formulation of Mixed Fruit Juices 40
3.4 Proximate Analyses of the Fruits and Mixed Juices 43
3.4.1 Determination of moisture content 43
3.4.2 Determination of ash content 44
3.4.3 Determination of fat content 44
3.4.4 Determination of crude fibre content 45
3.4.5 Determination of crude protein content 45
3.4.6 Determination of carbohydrate content 46
3.5 Physicochemical Analyses of the Mixed Fruits Juices 46
3.5.1 Total soluble solid (TSS) 47
3.5.2 Titratable acidity 47
3.5.3 pH 47
3.5.4 Ascorbic acid (AA) 47
3.6 Antioxidants Analyses of the Fruits and Mixed Juices 48
3.6.1 Total carotenoid content (TCC) 48
3.6.2 Total flavonoid content (TFC) 48
3.6.3 Total phenolic content (TPC) 49
3.7 Antioxidant Activity of the Fruits and Mixed Juices 49
3.7.1 Free radical scavenging activity (ABTS) 49
3.7.2 Ferric reducing antioxidant power (FRAP) 50
3.8 Determination of Glycemic Index (GI) and Glycemic Load (GL) 51
3.9 Sensory Analysis 52
3.10 Experimental Design 53
3.11 Statistical Analysis 53
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Pictorial Representation of the Juice Samples 54
4.2 Proximate Composition of the Fruits 56
4.3 Proximate Composition of the Mixed Fruit Juices 59
4.4 Physicochemical Composition of the Mixed Fruit Juices 64
4.5 Antioxidant Content of the Fruits 67
4.6 Antioxidant Content of the Mixed Fruit Juices 70
4.7 Antioxidant Activity of the Fruits 73
4.8 Antioxidant Activity of the Mixed Fruit Juices 75
4.9 Glycemic Index (GI) and Glycemic Load (GL) of the Fruits 78
4.10 Glycemic Index (GI) and Glycemic Load (GL) of the Mixed
Fruit Juices 80
4.11 Sensory Evaluation of the Mixed Fruit Juices 82
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 87
5.2 Recommendations 88
5.3 Contribution to Knowledge 88
References 89
Appendices
LIST OF TABLES
2.1: Proximate composition of endocarp and exocarp of Cola lepidota 11
2.2: Energy and proximate composition of monkey kola (C. parchycarpa
and C. lepidota) juice 12
2.3: GI and GL of some common fruits 36
2.4: GI and GL of some common fruit juices 37
3.1: Formulation of mixed fruit juice 41
4.1: Proximate composition of the mixed fruit juices 60
4.2: Physicochemical Composition of the Mixed Fruit Juices 65
4.3: Antioxidant content of the mixed fruit juices 71
4.4: Antioxidant activity of the mixed fruit juices 76
4.5: Glycemic index (GI) and glycaemic load (GL) of the fruits 79
4.6: Glycemic index (GI) and glycaemic load (GL) of the mixed
fruit juices 81
4.7: Sensory evaluation of the mixed fruit juices 83
LIST OF FIGURES
3.1: Flow chart for the preparation of mixed fruit juice 42
4.1: Proximate composition of the fruits 57
4.2: Antioxidant content of the fruits 68
4.3: Antioxidant activity of the fruits 74
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APA
OKAKPU, & GERALDINE, K. (2023). Evaluation Of Physicochemical, Antioxidant Activity, Glycemic Indices And Sensory Properties Of Mixed Fruit Juices Produced From Monkey Kola (Cola lepidota) And Golden Apple (Spondias dulcis). Michael Okpara University of Agriculture. Retrieved June 7, 2026, from http://repository.mouau.edu.ng/works/evaluation-of-physicochemical-antioxidant-activity-glycemic-indices-and-sensory-properties-of-mixed-fruit-juices-produced-from-monkey-kola-cola-lepidota-and-golden-apple-spondias-dulcis-7-2
MLA
OKAKPU, and KASIE GERALDINE. "Evaluation Of Physicochemical, Antioxidant Activity, Glycemic Indices And Sensory Properties Of Mixed Fruit Juices Produced From Monkey Kola (Cola lepidota) And Golden Apple (Spondias dulcis)." Michael Okpara University of Agriculture, 20 Jul. 2023, http://repository.mouau.edu.ng/works/evaluation-of-physicochemical-antioxidant-activity-glycemic-indices-and-sensory-properties-of-mixed-fruit-juices-produced-from-monkey-kola-cola-lepidota-and-golden-apple-spondias-dulcis-7-2. Accessed June 7, 2026.
Chicago
OKAKPU, and KASIE GERALDINE. "Evaluation Of Physicochemical, Antioxidant Activity, Glycemic Indices And Sensory Properties Of Mixed Fruit Juices Produced From Monkey Kola (Cola lepidota) And Golden Apple (Spondias dulcis)." Michael Okpara University of Agriculture (2023). Accessed June 7, 2026. http://repository.mouau.edu.ng/works/evaluation-of-physicochemical-antioxidant-activity-glycemic-indices-and-sensory-properties-of-mixed-fruit-juices-produced-from-monkey-kola-cola-lepidota-and-golden-apple-spondias-dulcis-7-2