ASSESSMENT OF NUTRITIONAL QUALITY OF MARKET SAMPLES OF FRUIT DRINKS IN OWERRI

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ASSESSMENT OF NUTRITIONAL QUALITY OF MARKET SAMPLES OF FRUIT DRINKS IN OWERRI

ABSTRACT

Nutritional quality of market samples of some fruit drinks were assessed through laboratory analysis. The assessment covered the determination of quality parameters of six brands of fruits drinks which include California brands of orange and pineapple drinks, orange and pineapple fruta drinks and 5 – alive orange and pineapple drinks. The assessment indices included the determination of proximate compositions, mineral composition and vitamin composition of the drinks. From the results obtained, protein content, fat content, fiber and ash content were low while moisture was very high in tall to them. Protein was in the range of 0.557% to 0.820%. fat 0.18% to 0.353%, ash 0.467% to 0.573% and the fiber 0.307% to 0.413%. for t he different fruit drinks. Vitamins A1 B1 B2 C and E were detected in all the fruit drinks but at different concentrations. Vitamin A was in the range of 122.260Iu/100g to 135.13 Iu/100g while vitamin  C varied between 31.093mg/100ml and 46.347mg/100ml. vitamin B1 and B2 were in the  range of 6.147mg/100ml to 9.820mg/100. Vitamin B1and B2 were in the ranges of 0.043mg/100ml to 0.063mg/100ml and 0.23 to 0.042 mg/100ml respectively. Variations were also recorded in the mineral content of the fruit drinks. Calcium was highest in 5-alive orange drink (23.38mg/100ml) and least in pineapple fruta (17.36mg/100) while magnesium was highest (14.400mg/100ml (5-alive pineapple) to 170.667mg/100ml (califonia orange drink) iron and zinc were present in small concentrations ranging from 0.027mg/100ml respectively. Some variations in their concentrations were found to be significant (p <0.05). however, some of the observed nutrient values different from the values claimed on the label of the drinks. The fruit drink represent good source of mineral and vitamins but were poor in the major nutrients as shown in their proximate composition.

Key words: Nutritional quality, quality parameters, assessment indices, mineral content, pineapple fruta, proximate composition.

TABLE OF CONTENTS

 

Title                                                                                                           page No

Title Page                                                                                                                     i

Certification                                                                                                                ii

Dedication                                                                                                                   iii

Acknowledgements                                                                                                     iv

Abstract                                                                                                                       v

Table of contents                                                                                                        vi

List of tables                                                                                                               x

List of figures                                                                                                             xi

 

1.0         INTRODUCTION

1.1           background of study                                                                                    1

1.2     problem statement                                                                                             1

1.3    Aims and objectives                                                                                           2

1.4    Justification                                                                                                         2

1.5    Scope of study                                                                                                     3

 

 

2.0          LITERATURE REVIEW

2.1           What are fruit drinks                                                                                    4

2.2     Types of fruit drinks                                                                                          4

2.3     Natural and artificial fruit drinks                                                                      6

2.4     Heath  benefit of fruit drinks consumption                                                     7

2.4.1    Composition and nutritive value of fruit drinks                                            8

2.4.2    Different methods  of  fruit drinks preservation                                           11

2.4.3    Fruit drinks processing                                                                                   13

2.5     Preparation of   raw material                                                                            16

 

2.5.1   Pineapple fruit drinks     18
2.5.2   Physiochemical changes in pineapple fruit drinks      
                  during changes     18
2.5.3    Micro flora association with pineapple fruit drinks     22
2.5.4     Orange drink     23

2.6        Effective of storage on the nutritive value of orange fruit drink 24

2.6.1     Microbes associated with orange fruit drink   26
2.6.2     Factors affecting orange and pineapple fruit drinks    
             Consumption         27
2.6.3     Fruit drinks global market

 

 

3.0            MATERIALS AND METHODS

        27
3.1             Sources of materials         29
3.2             Proximate composition         29
3.2.1     Determination of moisture content         29
3.2.2     Determination of ash content         30
3.2.3     Fat content determination         30
3.2.4     Dietary fibre determination         31
3.2.5     Crude protein determination         31
3.3             Determination of mineral profile         33
3.3.1     Determination of calcium and magnesium       33
3.3.2     Determination of potassium       33
3.3.3     Determination of the trace element (Fe and Zn)     34

3.3.4     Determination of vitamins       35 3.4.1     Determination of thiamine (vit B1)       36

3.4.2     Determination of riboflavin (vit B2)         36
3.4.3     Determination of vitamin C         37
3.4.4     Determination of vitamin A         38
3.4.5     Determination of vitamin E         39

RESULT AND DISCUSSION

4.1 Results of proximate analysis      45 4.2 Results of vitamin analysis       46

4.3 Results of mineral analysis           48
  Conclusion

Recommendation

References

           

CHAPTER ONE

1.0         INTRODUCTION

1.1        BACKGROUND OF THE STUDY

Production and consumption of food is probably as old as mankind. The production of drinks is a culture and is practice in the Mediterranean East for hundred years and later it spread to Americans. In Africa, fruits are consumed directly and also consumption of different fruits at the same time is common.

The impact of humid tropical climate does not support storage of fruits for any length of time after harvest. This led to huge amount losses of fruit following harvest, a situation which prompted the need to the fruit into a more desirable form both to curtail the losses and to preserve them for use in off season periods. Some processing technologies involve the use of heat which affects the nutrients (vitamins) adversely. Also the use of large amount of water in extraction during juice production, often lead to dilution of the nutrient to low levels per unit quantity. Notwithstanding the above, fruit drinks makers claim high nutrient status of the common fruit drink sold to the public. Against this background, this project was conceived to quantify the nutrient value of this common fruit drinks sold in Owerri market.

 

1.2        PROBLEM STATEMENT

Fruits are known to be good source of nutritionally importance constituents like vitamins and minerals. However’ most fruit ordinarily have short shelf life and this limits their useful applications. Also fruits are seasonal and often go out of the market when they are off-season. This situation necessitated processing of fruits into juices and smoothies which store longer than the ordinary fruits. However, most processing techniques impact negatively on the nutrient and this in turn necessitated fortification of such drinks with nutrient from artificial sources. There is need to know the level of residual cum added nutrients in the fruit drinks as a means of quantifying their contribution to the nutrient requirement of the consumers.

 

1.3        AIMS AND OBJECTIVES

The main objective of the study is to evaluate the nutritional quantity of different fruit drinks sold in Owerri market. The specific objectives include the following:

  1. To determine the proximate composition of the fruit drinks
  2. To determine the vitamin content of the fruit drinks
  3. To determine the mineral content of the fruit drinks
  4. To compare the test values with the nutrient claims on label.
  5. To assess the nutrient status of the different fruit drinks on comparative ground via statistical analysis of obtained data on nutrient content.

 

1.4        JUSTIFICATION

There are many claims by producers and marketers of brands of fruits drinks sold to the public. Nutrients and food health advocates on the other hand give out warning signals concerning consumption of different fruits drinks as against consumption of whole fruits. Against the above background, the project was conceived so as to reveal, by concrete investigation, the actual nutrient status of the different brands of fruit drink so as to assess their potential contribution to nutrient requirement of consumer.

 

1.5        SCOPE OF STUDY

The study covered the assessment of nutrient levels of the juices to the following extents

  1. Determination of proximate composition including protein content, ash content, fat content dietaryfibre content and carbohydrate content.
  2. Vitamin content determination covered the determination of water an oil vitamins in the fruit drinks including vitamin A, vitamin B1, (thiamin), vitamin B2, and vitamin C (ascorbic acid).
  3. Mineral content determination included the determination of some macro minerals and micro minerals of nutritional importance including Calcium, Magnesium, Potassium, Iron, and Zinc.

Furthermore, obtained data subjected to statistical analysis of variance was

(ANOVA) using the statistical package for social sciences (SPSS) Version 16.

 

ASSESSMENT OF NUTRITIONAL QUALITY OF MARKET SAMPLES OF FRUIT DRINKS IN OWERRI

 

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