Production And Evaluation Of The Chemical, Nutritional And Sensory Properties Of Non-Alcoholic Beverage From Selected Under-Utilized Tropical Fruits (Water Melon, Sycamore And Lemon)

ABSTRACT

The study is on “Production and evaluation of the chemical, nutritional and sensory properties of non-alcoholic beverage from selected under-utilized tropical fruits (water melon, sycamore and lemon)”. The study has three specific objectives. The three tropical fruits selected are Olive tree fruit (Sycamore), water melon and lemon fruits. The fruits were sorted and graded according to the maturity and ripening, then, washed thoroughly in running water respectively. Four samples formulation were prepared from 100% of sycamore water-melon and lemon juice extracted using varied ratios that was randomly formulated. The standard method of the A.O.A.C (2000) was used for the analysis of the proximate composition of the samples. The findings show that acceptable mixed fruit drink from sycamore, watermelon and lemon could be produced. Each fruit drink provides a different range of nutritional components that are desirable in a diet. Fruit drink production from a blend of sycamore, watermelon and lemon could give a satisfactory and acceptable product comparable with fruit drinks produced from single fruit. The study therefore recommended that further studies should be conducted on the utilization of more indigenous fruits in this respect in order to forestall wastages and to improve the income generation of the rural farmers. Above all, preservation of these juices is important because of the seasonality of its production which makes it abundantly available during its season and scarce during off season.

CHAPTER ONE

INTRODUCTION

Tropical fruits have been a part of human diet over the years.  The nutritional role of fruits in human diet cannot be over-emphasized as they play a vital role in human nutrition by supplying the necessary growth factors such as vitamins and essential minerals in human daily diet and that can help to keep a good and normal health (Al-Hindi et al., 2011).  Tropical fruit juices are among the most consumed beverages on market today. They are also considered as food supplements and are recommended internationally as essential to healthy nutrition, because they contain high quantity and quality of water, sugars, vitamins and minerals (Wardlaw, 2004; Potter and Hotchkiss, 2006). Fruit consumption has been reported to contribute to the prevention of degenerative processes, particularly lowering the incidence and mortality rate of cancer and cardio-cerebro-vascular diseases (Wenkam, 1990; Wardlaw, 2004; Mannay and Shadaksharaswany, 2005). Deanna and Jeffrey, (2007) reported that fruit juices promote detoxification in the human body. They also contain phytochemicals which act against oxidative reactions in the human body (Vanamala et al., 2006; Okwu and Emenike, 2006).

Fruit juices are liquid, non-alcoholic beverage products with a different degree of clarity and viscosity, obtained through pressing or breaking up the fruits with or without sugar or carbon dioxide addition (Costescu et al, 2006). Fruit juice consists of 100% pure juices and generally has no added ingredients (USDA, 2000). Fruit juices accounts for more than 90% of the total fruit production in Nigeria. Most non-alcoholic beverages consumed in Nigeria have their roots in foreign countries from where they are shipped in to Nigeria as concentrates.  Major markets in Nigeria are flooded with various brands of soft drinks, non-alcoholic that are not indigenous to our country. However, Nigeria is endowed with local beverages not only to cater for her citizen, but surplus enough for export. The major challenge faced by local producers of indigenous non-alcoholic beverage include superior of imported drinks. This is due to belief of consumer on the quality and packaging style compared to the neglect of the more nutritious local beverages. Adedayo et al, (2011) stated that lack of knowledge of the nutritional value of these local beverages and misconception created through false advertisement of these imported drinks contributed to the low patronage of locally produced non-alcoholic beverage in developing country.

There is an increase in the demand for juice and juice type beverages (Bates et al. 2001), resulting in increased fortunes of leading beverage manufacturers. Most of the available beverages in Nigerian markets are either imported or produced under franchise agreement with foreign-based multi-national companies. The multi-nationals own rights to formulae and trademarks, and supply semi-finished products with instructions to indigenous bottlers who merely install the plant, produce according to specifications and market the products (Ogundiwin and Omobuwajo, 1990; Omobuwajo, 1993; Adeyemi and Umar, 1994). Large percentage of the profit in the lucrative beverage industry thus accrues to foreign partners. Research efforts should therefore be intensified to develop simple and affordable processes to produce standard beverages from indigenous resources, especially under-utilized most available tropical fruits; this is because of reawakening of interest among Nigerians in the consumption of traditional non-alcoholic beverages (Ade-Omowaye et al., 2006; Osuntogun and Aboaba, 2004; Adeyemi and Umar, 1994). In Nigeria, little industrial value is attached to tropical fruit apart from citrus, mango, pineapple and guava. However, there are many tropical fruits such as water melon, lemon fruit and sycamore fruits which are grown with high annual yield in the country (especially the Northern part). They are only consumed locally in the fresh state and there are no known commercial products yet. This factor contributed to increased post-harvest losses recorded yearly. This present research work focus on the production and quality evaluation of non-alcoholic beverage from under-utilized tropical fruits (sycamore, water melon and lemon).

1.1     STATEMENT OF PROBLEMS

• There is increasing importation of non-alcoholic beverage in Nigeria. This trend does not only affect foreign exchange but could lead to consumption unwholesome food that may be brought about by sharp practice (adulteration) among the importers. Consequently pose danger to public health concern.
• The post-harvest losses of most tropical fruits in Nigeria during season increases annually due to many factors which include under-utilization. This in turn affects the income of the farmers and may de-generate to food shortage in the situation not addressed technically and practically.
• From nutritional point of view, people of the developing countries like Nigeria are exposed to a lot of micro-nutrient malnutrition due to consumption of large bulk of staple food devoid of fruits and vegetable or poor preparation of food containing rich sources of vitamin and mineral. However, the ready-made or commercial fruit drink and non-alcoholic beverages in the markets are costly beyond the reach of common man. This situation is worsening couple with lack of nutritional knowledge and method of preparation of non-alcoholic beverage from most abundant tropical fruits especially in rural areas Nigeria. This thereby requested for the attention of relevant authorities such as government, research institutions, nutritionist, food technologist, non-governmental organization on affirmative actions toward addressing the issue at hand.

1.2     OBJECTIVES OF PRESENT WORK

The main objective of this work is to produce and evaluate the chemical, nutritional and sensory properties of non-alcoholic beverage from selected under-utilized tropical fruits (water melon, sycamore and lemon).

While the specific objectives of the work include;

• To develop a formula for the production of non-alcoholic beverage from under-utilized tropical fruits (sycamore, lemon fruit and water melon).
• To evaluate the nutrients content of the non-alcoholic beverage produced from selected tropical fruits.
• To determine the consumer acceptability of the formulated non-alcoholic beverage from selected tropical fruits.

1.3        SIGNIFICANCE OF STUDY

• The findings from this work will provide nutritional information and benefits of the non-alcoholic beverage produced.
• The recent work when completed, the findings will provide alternative means and methods for utilization of selected tropical fruits. This will promote and encourage the farmers especially in term of income generation.
• The simple method of food formulation and non-sophisticated facilities that will be use in this work can be adopted for domestic consumption.
• The products that developed from this work will provide variety in addition to the existing beverage in the market.
  

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  Pages:  77

  Category: Project     

  Format:  Word & PDF        

  Chapters: 1-5                                        

  Material contains Table of Content, Abstract and References.