Abstract
The objective of this study was to evaluate the proximate and vitamin composition of juice blends prepared from pineapple (Ananas comosus), star fruit (Averrhoa carambola), shaddock (Citrus maxima), and rose apple (Syzygium samarangense) in varying proportions to create four different juice blends: Sample A: 50% pineapple, 20% star fruit, 10% shaddock, 10% rose apple; Sample B: 80% pineapple, 10% star fruit, 5% shaddock, 5% rose apple; Sample C: 70% pineapple, 10% star fruit, 10% shaddock, 10% rose apple and Sample D: 40% pineapple, 20% star fruit, 20% shaddock, 20% rose apple. The proximate and vitamin compositions of the fruit juice samples were determined using standard methods. Result obtained from the proximate composition of the fruit juice samples showed that moisture content ranged from 82.41+0.05 g (sample B) to 87.71+0.02 g (sample D), ash content ranged from 0.47+0.01g (sample D) to 0.92+0.02g (sample C), fibre content ranged from 0.60+0.00g (sample A) to 1.03+0.03g (sample D). Fat content ranged from 0.22+0.02g (sample D) to 0.92+0.02g (sample B), protein content ranged from 0.84+0.05g (sample D) to 1.34+0.02g (sample B) and carbohydrate content ranged from 9.72+0.01g (sample D) to 13.77+0.01g (sample B). Samples differed (p<0.05) significantly from each other except in fibre composition. Vitamin assessment showed that Sample D had the highest vitamin C content (71.50 mg/100 g), while Sample C exhibited the highest level of vitamin A (2.70 mg/100 g). The formulated fruit juice samples were found to be rich in carbohydrates, moisture, and vitamin C. Formulation of fruit juice using natural fruits are preferred more than the conventional artificial drinks that are harmful to health.