Nutrient Composition And Sensory Evaluation Of Juice Made From Yellow Mombin Fruits (Spondias Mombin)

ABSTRACT

This study was designed to determine the nutrient and sensory evaluation of spondias mombin Fruit juice otherwise called yellow mombin fruit juice or Ishikere in lgbo language. The juice was extracted from the fruit pulp, blended homogenously, sieved and preserved in refrigerator the juices and the pulp were analyzed using standard assay techniques The pulp had higher Vitamin C (110.00mg/bOg), B-Carotene (532.4 1mg/100g) and protein (3.50%). The juice was low in Ash (0.62%), Ph (2.35), fibre (0.01%), while the pulp had a Ph (5.40). The value of' the minerals in the juice were Mg (0.039%), Ca (0.378%). K (0.100%). Na (0.040%).P(0.056%) There were no significant difference in colour, texture, flavour, and sourness of the developed fruit juices except in terms of taste and general acceptability.