Production And Quality Evaluation Of Phytochemicals, Physicochemical And Sensory Properties Of Fruit Tea From Pineapple, Apple And Orange Blends, Fortified With Ginger.:- Aneke, Promise A

ABSTRACT xii The study aimed to produce and evaluate fruit teas, formulated from pineapple, apple, and orange blends, fortified with ginger. The fruits were dehydrated at controlled temperatures and blended in varying proportions, resulting to samples POA (50P:20A:250:5G) (50:20:25:5), PAO (40P:25A:300:5G) (50:20:25:5), OPA (35P:25A:35:5G) (50:20:25:5), GAP (25P:30A:400:5G) (50:20:25:5) and AOP (15P:35A:45O:5G) (50:20:25:5) made up of dehydrated pineapple fruit, dehydrated apple fruit, dehydrated orange fruit and dehydrated ginger respectively. Proximate, phytochemical, physicochemical and sensory analyses were performed. The proximate analysis revealed moisture contents ranging from 3-5%, with significant levels ofprotein, fiber, and carbohydrates across samples. Phytochemical analysis highlighted notable levels of flavonoids and polyphenols, which contribute to antioxidant properties. Physicochemical analysis revealed vitamin C content was highest in samples with increased pineapple ratios, while total sugars and potassium were balanced across all formulations. Sensory evaluation, conducted using a 9-point hedonic scale, indicated that Sample PAO (40P:25A:300:5G) (40 % pineapple, 25 % apple, 30 % orange, and 5 % ginger) was the most preferred in terms of taste and overall acceptability. The study concluded that fruit teas fortified with ginger offer a nutrient-rich, health-promoting beverage, with potential benefits stemming from their antioxidant properties and balanced nutrient composition. These findings suggest that fruit teas could serve as a functional beverage option, contributing to consumer health and expanding the market for fruit-based products.