ABSTRACT

The study examined chemical composition and sensory evaluation of drinks made from coconut, pineapple and ginger. The raw materials (coconut, pineapple and ginger) used for this study were purchased from Ndioru market in Ikwuano Local Government Area of Abia state and prepared into drinks in Home Science food laboratory Michael Okpara University of Agriculture Umudike, Abia State. The mineral result revealed that Sodium(mg) 12.64^b±0.03, Potassium(mg) 410.83^a±0.03, Calcium(mg) 43.27^a±0.03,Iron(mg) 7.98^a±0.02, Magnesium(mg) 56.78^a±0.03, Zinc(mg) 1.22^a±0.03 composition of drinks from coconut, pineapple and ginger had significant difference (P<0.05). The vitamin A (RAE) 2.43^c±0.03, Thiamine (mg) 0.07^b±0.00 , Riboflavin (mg) 0.05^b±0.00 , Niacin (mg), 0.53^b±0.02 , Vitamin C (mg) 17.11^c±0.01  composition of drinks from coconut, pineapple and ginger presented in table 4.3 revealed that for vitamin A composition, no trace (0.00) of vitamin was recorded and for vitamin C, the vitamin content were at 1.70mg in 100% coconut, the result also revealed that the vitamin composition of the drinks were significantly different (P<0.05). The result of the sensory characteristics of the drinks presented in table 4.4 for coconut, pineapple and ginger revealed that Color 8.05^a±0.89, Taste 7.55^a±1.82, Mouth feel 7.50^a±1.76, Overall Acceptance 7.70^a±1.41 and there was no significant difference (P>0.05) that existed in the score for color of the samples with the score ranging from 7.25% in 50:50 pineapple and coconut drink to 8.23% in the control (Chi Exotic pineapple and coconut nectar). It was also revealed that overall acceptance in terms of taste, mouth feel was to the ratio of 40:40:20, coconut, pineapple and ginger drink (7.55%). Hence it was concluded that all the drink samples had acceptable sensory characteristics.  Based on the findings of this study it is recommended that more research into the use of coconut pine apple and ginger in the production of beverages. The study also recommends more research into the shelf life of the product, storage and packaging requirement from the product, awareness creation on production, processing and consumption of coconut, pineapple and ginger drink.

Keywords: Coconut, Pineapple, Ginger, Juice.