Quality Evaluation of Juice Blends Produced from Mango, Hog Plum and Ginger

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dc.contributor.authorCT, Aen_US
dc.contributor.authorSA, Aen_US
dc.contributor.authorMO, E.en_US
dc.date.accessioned2025-06-18T11:04:55Z
dc.date.available2025-06-18T11:04:55Z
dc.date.issued2025-04
dc.description.abstractThis study assessed the quality characteristics of juice blends formulated from mango (Mangifera indica), hog plum (Spondias mombin), and ginger (Zingiber officinale). The objectives were to evaluate the physicochemical properties, nutrient composition, and sensory attributes of the blends. Six formulations with varying ingredient proportions were developed and subjected to comprehensive analyses, including proximate composition, physicochemical parameters, vitamin content, and antinutrient levels. All determinations were performed in triplicate. The results revealed that the juice blends exhibited favorable nutritional profiles. Protein content ranged from 0.48% to 3.94%, carbohydrate content from 93.45% to 97.90%, and caloric values from 389.85 to 396.49 kcal/100 g. Vitamin composition varied significantly across the samples, with vitamin A ranging from 0.06 to 0.90 mg/100 g and vitamin C from 0.33 to 4.99 mg/100 g. Physicochemical analysis showed pH values between 3.6 and 4.5, total soluble solids (TSS) ranging from 12.00% to 16.00%, and syneresis between 0.00% and 1.35%. Antinutrient concentrations were within acceptable safety limits, with oxalates ranging from 0.01 to 0.03 mg/100 g, phytates from 0.02 to 0.04 mg/100 g, and tannins from 0.19 to 0.29 mg/100 g. Sensory evaluation, using a 9-point hedonic scale, identified Sample B (90% mango, 5% hog plum, 5% ginger) as the most preferred, with an overall acceptability score of 8.10. These findings highlight the potential of mango, hog plum, and ginger-based blends as nutrient-dense and organoleptically acceptable alternatives to synthetic beverages. Furthermore, the results contribute to sustainable food systems by offering a value-added approach to post-harvest utilization.en_US
dc.identifier.affiliationsCentre for Food Technology and Research, Benue State University Makurdi, Nigeriaen_US
dc.identifier.affiliationsCentre for Food Technology and Research, Benue State University Makurdi, Nigeria and Department of Agricultural and Bio-Environmental Engineering, Akperan Orshi Polytechnic Yandev, Benue State, Nigeriaen_US
dc.identifier.affiliationsCentre for Food Technology and Research, Benue State University Makurdi, Nigeria and Department of Food Science and Technology, Joseph Sarwuan Tarka University Makurdi, Nigeria.en_US
dc.identifier.citationCT A, SA A, MO E.. Quality Evaluation of Juice Blends Produced from Mango, Hog Plum and Ginger . European Journal of Nutrition and Food Safety. 2025 Apr; 17(4): 329-348en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248204
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber4en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i41703en_US
dc.subjectJuiceen_US
dc.subjectessential componenten_US
dc.subjecthuman dieten_US
dc.subjecthog plumen_US
dc.subjectpostharvest lossesen_US
dc.titleQuality Evaluation of Juice Blends Produced from Mango, Hog Plum and Gingeren_US
dc.typeJournal Articleen_US
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