Mineral And Vitamin Contents Of Smoothie Formulated With Cooking Banana (Musa Paradisiacal Tigernuts (Cyperus Esculentus), Watermelon (Citrullus Lanatus) And Zobo (Hibiscus Sabdariffd) Blends:- Udeh, Godspower

ABSTRACT xi This study aims to determine the mineral and vitamin content ofsmoothie formulated with cooking banana, tigernuts, watermelon and zobo blends. Cooking banana, tigemuts (sedge/yellow nut), watermelon and zobo that were used in the work was purchased Ndoro market, Ikwuano Local Government Area, Abia State. Laboratory and other facilities used were from Diet Therapy Laboratory, Department of Human Nutrition and Dietetics, Michael Okpara University ofAgriculture, Umudike. The washed fruits were peeled, sliced and diced into small cubes and blended using electric blender. Smoothies from blends of cooking banana, tigemuts, watermelon and zobo were produced using the ratio; CBS (50:20:20:10), TNS (20:50:20:10), WMS (20:20:50:10) and CTS (25:25:25:25) which is the control. Mineral composition (potassium, calcium, iron) of the vitamin contents (vitamin A, C, Bi, B2, B3) of smoothies formulated were determined using standard methods. The sensory properties and general acceptability of smoothie formulated were also assessed. All experiments in this study were reported as mean of triplicate analysis. One way analysis of variance using the IBM Statistical Package for Social Sciences (IBM SPSS) version 22.0 was carried out to compare between the mean values while treatment means was separated using Duncan multiple range test at 95 % confidence level (p<0.05). The iron content ofthe smoothie samples ranged from 0.83 to 1.29 mg/1 OOmg. There were significant differences (p<0.05) among the calcium contents of the smoothie samples. Sample TNS had the highest calcium content (42.56 mg/lOOg) while the control (CTS) had the lowest calcium (37.32 mg/100g). The smoothie samples had their magnesium contents ranged from 32.55 to 40.34 mg/lOOg. Sample TNS had the highest magnesium content (40.34 mg/100g) while the control (CTS) had the lowest magnesium (32.55 mg/100g). The vitamin A contents ofthe smoothie samples ranged from 2.37 to 3.73 mg/100g. There were significant differences among the vitamin A content ofthe smoothie samples. The control (CTS) had the highest vitamin A content (3.73 mg/100g) while WMS had the lowest vitamin A (2.37 mg/100g). Smoothies are beneficial and should be recommended for human consumption to imp