Evaluation of the chemical and sensory attributes of juice d | 16327
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African Journal of Food Science and Technology

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Evaluation of the chemical and sensory attributes of juice developed from cashew and jackfruit pulp


Okudu, HO and Onyendi, SU

Ready to eat Jackfruits (Artocarpus heterophyllus) were harvested from Obingwa and Ubakala in Abia state; the cashew apples (Anacardium occidentale) were harvested from cashew plantation along Enugu-Port Harcourt road, Enugu state, Nigeria. Standard method was used to prepare the juices and their blends. The proximate and vitamin content of the samples were determined using standard AOAC methods. Mineral elements were determined using wet-acid digestion method for multiple nutrients determination. All tests were carried out in duplicates and the data generated were analysed using standard methods. The moisture content of jackfruit juice, cashew juice and their blends ranges from 90.6% to 92.2%, with cashew juice having the highest moisture (92.2%) value While, jackfruit juice had the least moisture value (90.6%). Crude protein, ash and total carbohydrate values (1.32%, 0.46%, and 7.06% respectively) were significantly higher in jackfruit juice. Energy values of the products ranged between 29kcal to 38kcal. Iron was generally low in all the products. Cashew juice is a richer source of vitamins β-carotene, vitamin C and vitamin E (2.35mcg/100g, 284.35mg/100g and 0.47mg/100g respectively), followed by cashew juice: jackfruit juice (70:30) blend (2.05mcg/100g, 234.54mg/100g) and 0.42mgmg/100g respectively). Vitamins C and E ranged between 125-284mg/100g. 0.38-0.49mg/100g respectively; with cashew juice having the highest vitamin C and E values (284mg/100g, 0.49mg/100g respectively). The major components of the products were moisture, carbohydrate and protein. It was noted that jackfruit juice added to cashew juice at different proportions increased the magnesium and iron values of the blends, but reduced the sodium values. The result also showed that making blends from cashew and jackfruit juices enhances acceptability of the products.

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