ABSTRACT
This study was undertaken to assess the
chemical and sensory properties of different smoothie samples produced from two
varieties ofleafy vegetables (eggplant and bush buck leaves) and mixed tropical
fruits (pineapple and watermelon). In the smoothie, 100 grams of watermelon and
pineapple were used, while eggplant leaves (10g and 15g) and bush buck leaves
(10g and 15g) were added separately into the fruit beverage. The control sample
was vegetable-free. The five smoothie samples were examined for their chemical
composition, mineral and vitamin content, anti-nutrients and sensory properties.
The proximate composition of different samples of smoothie gave these ranges:
moisture (89.59-92.35%), total ash (1.39-1.36), crude fibre (0.35-0.85%), crude
fat (0.21-0.27%), crude protein (1.29-1.34%) and carbohydrate (3.77-7.17%). The
mineral content gave these ranges: calcium (12.03-15.53 mg/g), potassium
(17.22-25.38 mg/g), magnesium (13.60-15.93 mg/g), sodium (8.60 - 9.31 mg/g),
phosphorus (68.23-87.70 mg/g), zinc (0.50-0.73 mg/g). The vitamin contents of
the smoothie ranged from; pro vitamin A (134.43 - 132.53 mg/g), vitamin Bl
(0.06 - 0.05 mg/g), vitamin B3 (0.45 - 0.55 mg/g), vitamin C (50.00 - 54.60
mg/g), Folate (3.81-6.42 mg/lOOg). The phytochemical content of different
smoothie samples gave these ranges: alkaloids (0.11-0.87%), saponins (0.07-0.28%),
tannin (0.29-0.28%), phytate (0.13-0.18%), and oxalate (0.112-0.21%). The
phytochemical properties ofthe smoothie increased with increased addition ofthe
vegetable varieties’ quantity (10 - 15g). The pH (3.13 - 3.30) and titratable
acidity (0.19 - 0.25) values indicated that the sample were slightly acidic,
while the values showed the sugar contents (6.65- 10.41%). The overall quality
(sensory) acceptability of the quality parameters evaluated indicated that the
control sample was more preferred. The addition of two varieties of vegetables
(eggplant and bush buck leaves) affected sensory parameters negatively, but
also offers the possibility ofincreasing nutrient density
-- (2024). Chemical and Sensory Properties Of Smoothie Blends Made From Fruits (Watermelon And Pineapple) And Vegetables (Bush Buck And Egg Plant Leaves):- Okereke, Mirian C. Repository.mouau.edu.ng: Retrieved Oct 10, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-sensory-properties-of-smoothie-blends-made-from-fruits-watermelon-and-pineapple-and-vegetables-bush-buck-and-egg-plant-leaves-okereke-mirian-c-7-2
--. "Chemical and Sensory Properties Of Smoothie Blends Made From Fruits (Watermelon And Pineapple) And Vegetables (Bush Buck And Egg Plant Leaves):- Okereke, Mirian C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 Sep. 2024, https://repository.mouau.edu.ng/work/view/chemical-and-sensory-properties-of-smoothie-blends-made-from-fruits-watermelon-and-pineapple-and-vegetables-bush-buck-and-egg-plant-leaves-okereke-mirian-c-7-2. Accessed 10 Oct. 2024.
--. "Chemical and Sensory Properties Of Smoothie Blends Made From Fruits (Watermelon And Pineapple) And Vegetables (Bush Buck And Egg Plant Leaves):- Okereke, Mirian C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 Sep. 2024. Web. 10 Oct. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-sensory-properties-of-smoothie-blends-made-from-fruits-watermelon-and-pineapple-and-vegetables-bush-buck-and-egg-plant-leaves-okereke-mirian-c-7-2 >.
--. "Chemical and Sensory Properties Of Smoothie Blends Made From Fruits (Watermelon And Pineapple) And Vegetables (Bush Buck And Egg Plant Leaves):- Okereke, Mirian C" Repository.mouau.edu.ng (2024). Accessed 10 Oct. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-sensory-properties-of-smoothie-blends-made-from-fruits-watermelon-and-pineapple-and-vegetables-bush-buck-and-egg-plant-leaves-okereke-mirian-c-7-2