Chemical Composition and Sensory Attributes Of Fruit Juice Made From Black Velvet Tamarind (Icheku):- Ekwugha, Chinenye F.

ABSTRACT

The main aim of this study was to produce and assess the macro and micronutrients, antinutrients and sensory attributes of fruit juice made from black velvet tamarind (icheku) and pineapple (control). The fruits were separately processed and blended at various proportions. The blends were of B401 (100%), P100 (100%), BP401 (50% B: 50% P). BP403 (70% B: 30%P) and BP404 (30% B: 70%P). The juices were subjected to chemical (proximate, vitamins, minerals and antinutrients) and sensory evaluation using standard methods. The juices samples had proximate composition ranges of its components: moisture content has a range from 93.79 - 92.42%, total solid content range was 7.57 - 6.21%, the ash content of the juice samples ranged from 1.03-0.85%, crude protein content range was 2.04 - 1.02%; while that of crude fiber also had a range from 0.06 - 0.02%. Crude fat ranged from 0.65 - 0.27% while carbohydrate was shown to have ranged from 56.96-13.54%. The vitamins analyzed and its ranges include vitamin Bl (0.15 to 0.69mg/100g), vitamin B2 (0.12 - 0.39mg/100g), vitamin B3 was also analyzed with its range being 0.05 to 0.93mg/100g), vitamin B9 ranged from 0.43- 0.79mg/100g, beta-carotene value was 1.19 to 2.77mg/100g while vitamin C (ascorbic acid) had a range from 38.02 -54.87mg/100g. The mineral content of the juice samples analyzed were sodium (12.10-15.73mg/100g), potassium (19.04 to 39.06mg/100g),' phosphorous (8.36 - 10.96mg/100g), calcium (11.32 to 16.56mg/100g), iron (0.24 to 0.84mg/100g) and magnesium (12.48 - 16.56mg/100g). The anti-nutritional composition of the juice samples were tannin (0.11-0.15mg/l00g), flavonoid (0.26-0.34mg/l00g), saponin (0.03 - 0.04mg/l00g), phytate (0.04 -0.06mg/100g) and phenol (0.02 - 0.04mg/100g). Sensory evaluation results showed that the 30% black velvet tamarind: 70% pineapple supplementation compared favorably with control (pineapple). Juices from other substitution levels were generally acceptable as they were neither liked nor disliked by the panelists. The study concluded that juices produced from black velvet tamarind could serve as good alternative vitamin C based fruit juices for vitamin C deficient patients and individuals too.