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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358
EISSN: 1684-5358
Vol. 10, No. 4, 2010, pp. 2379-2393
Bioline Code: nd10036
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Food, Agriculture, Nutrition and Development, Vol. 10, No. 4, 2010, pp. 2379-2393

 en Nutrient Composition And Sensory Properties Of Juice Made From Pitanga Cherry ( Eugenia uniflora check for this species in other resources L.) Fruits
Nzeagwu, O.C. & Onimawo, I.A.


This study examined the nutrient composition and sensory properties of fruit juice produced from fruits of Pitanga cherry ( Eugenia uniflora check for this species in other resources L.). Ripe Pitanga cherry fruits were harvested from the premises of the National Root Crops Research Institute, Umudike, Nigeria and used for the study. The fruits were sorted and washed thoroughly. The seeds were removed manually and the pulp was blended in a high speed Kenwood kitchen blender with little water (pulp: water; 4:1) for 10 minutes. The mixture was screened through a clean double folded cheese cloth into a beaker. The fruit juice was boiled in hot water for 15 minutes and poured into sterilized bottles for nutrient composition and sensory evaluation. Standard assay methods were used to analyze the nutrient content of the Pitanga cherry juice (PCJ). Standard black currant fruit drink (BCD) was bought from the market and used as control. A 9-point hedonic scale was adopted to evaluate the sensory properties of the two samples. Both samples had low levels of some of the proximate components but PCJ had higher fat (0.54%), fibre (0.553%) and ash (1.003%) contents. Total sugar for PCJ was 8.76% and BCD (13.72%). Energy value was 54.83 kcal for PCJ and 48.80 kcal for BCD. There were significant differences (P<0.05) in all the proximate and total sugar composition of the PCJ and the BCD except for carbohydrate where there was no difference (P>0.05).The Pitanga cherry juice contained significant quantities of potassium (101.26 mg), magnesium (15.52 mg), phosphorus (11.26 mg), calcium (10.75 mg), sodium (10.35 mg) and zinc (3.74 mg). However, the iron content was low (0.27 mg). The mineral content of PCJ was higher (p<0.05) than that of BCD except for magnesium and sodium. The cherry juice was moderately liked for all the sensory attributes of colour, taste, flavour and general acceptability. Instead of allowing the fruit to waste during peak periods, it could be processed into juice with appreciable nutritive value and acceptable sensory properties.

Pitanga, cherry, juice, nutrient, sensory

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