Production and Quality Evaluation of Alkaline and Mineralized Water from Lime Fruit (Citrus aurantifolia), Bicarbonate, Copper Vessel And Vinegar:- Ugwu, Wilfred O

ABSTRACT

 The production and quality evaluation of alkaline and mineralized water from lime fruit, bicarbonate, copper vessel and Vinegar was studied. Alkaline and mineralized water samples were prepared from lime fruit, bicarbonate, copper vessel and Vinegar. The different alkaline and mineralized water samples were subjected to physical properties, chemical composition, mineral composition, microbial and sensory evaluation analyses using standard methods. The physical properties of the water samples ranged from 7.27 to 9.65 pH, 0.43 to 1.26 mS/cm electrical conductivity and 62.71 to 124.71 mg/L TDS. The chemical composition of the water samples ranged from 62.72 to 106.72 mg/I alkalinity, 62.42 to 89.48 mg/I hardness, 0.20 to 1.25 mg/I chloride and 0.20 to 1.25 mg/l nitrate. The mineral composition of the water samples ranged from 12.70 to 32.42 mg/l00ml calcium, 6.48 to 19.42 mg/l00ml magnesium, 23.64 to 65.76 mg/lO0ml potassium, 17.48 to 58.42 mg/l00ml sodium, 0.00 to 0.02 mg/I00ml chromium, 0.01 to 0.03 mg/1 iron and 0.00 to 0.03 mg/ 1 00ml manganese. The result of the microbial analysis revealed that both total coliform count (TCC) and feacal coliform count (FCC) were not detected showing microbial safety of the water samples. The sensory scores of the water samples ranged from 4.16 lO 7.28 appearance, 3.72 to 6.32 taste, 3.20 to 6.20 odour and 3.88 to 6.76 general acceptability. The study concludes that an acceptable alkaline and mineralized water can be produced from bicarbonate and copper vessel with increased mineral content hence production of alkaline and mineralized water using these methods should be encouraged.