Nutrient Composition/Sensory Evaluation Of Juice Made From Garcinia Kola (Bitter Kola) Fruit Pulp

ABSTRACT

 This study was designed to determine the nutrient composition and sensory evaluation of fruit juice made from Garcinia kola Heckel (Bitter Kola )fruit pulp. The juice was extracted from the fruit pulp, blended homogenously, sieved and chemically analysed using standard assay methods. . The sensory evaluation of the juice and the control (commercial orange juice way brand) was conducted using 20 trained panelists. The juice was high in vitamin C (162.30mg), beta-carotene (8.45mg) and moisture content (94.19%).The juice had low values for ash (0.55%) and crude fiber (0.03%). The values for minerals in the juice were Mg (0.02mg), Ca (0.27mg), Fe (3.67mg) Zn (1 .62mg), Cu (1.22mg) and I (0.24mg). The sensory evaluation result showed that there was a significant difference in colour, flavour, sourness and general acceptability of the developed fruit juices. There was no significant difference in the taste of the juices, however the treated juice was preferred. The Garcinia Kola fruit pulp proved to be a good potential material for juice production.