Comparative Analysis of the Physicochemical and Sensory Properties of Monkey Kola (Kola Lepidota) Juice Blended With Pineapple (Ananas Cosmosus) Juice

Abstract

This study was aimed at evaluating the physical, chemical and sensory properties of juice developed from monkey kola juice and pineapple juice and its blend. It tends to extract juice from pineapple and monkey kola and blend the two juices; to determine the mineral and vitamins of the juice produced; to evaluate the physical properties; to determine the sensory properties of the juice. Locally prepared pineapple juice was used as the control. Complete randomized design was the experimental design used for the study, while LSD was used to determine significant different among sample at (p<0.05). Most of the physical properties were not significantly different from each other. The pH value ranges from 3.81 – 4.33%, Brix 8.51 – 15.51%, % acidity 0.79 – 3.59% and specific gravity 0.89 – 3.19. Sample B which is the monkey kola juice had the highest value for calcium, and phosphorus 35.87 and 8.87mg/100g respectively. Sample B also had the highest value for vitamin C compared to the control but low in vitamin E when compared to the control (sample C), sample A which is the blend of monkey kola juice and pineapple juice has the highest value for all the sensory attribute which include taste, mouth feel, appearance, flavor and general acceptability. The low in vitamin and low sugar content of juice produced from monkey kola makes juice suitable to be incorporated into the diet of people with the history of heart attack and diabetes.