MIX JUICE MADE FROM FRUITS (WATERMELON, COCONUT) AND VEGETABLE (CARROT) ELICITS ALTERNATIVE NUTRIENTS INTAKE

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Mix Juice Made From Fruits (Watermelon, Coconut) and Vegetable (Carrot) Elicits

Alternative Nutrients Intake

Isyaku Ibrahim

1

, Adebiyi O.A

2

, Yunusa Umar Muazu

3

, Barde Aminu

4

and Yunusa Isa

5

1_{Food Science and Technology Department, Kano University of Science and Technology, Wudil, P.M.B. 3244, Kano, Nigeria.} 2

Food Technology Department, Federal College of Agricultural Produce Technology, P.M.B. 3013, Kano, Nigeria.

3

Department of Biochemistry, Kano University of Science and Technology, Wudil, P.M.B. 3244, Kano, Nigeria.

4_{Department of Food Science and technology, Kano University of Science and Technology, Wudil, P.M.B. 3244, Kano, Nigeria.} 5

Department of Biochemistry, Kano University of Science and Technology, Wudil, P.M.B. 3244, Kano, Nigeria.

Article Received: 01 October 2017 Article Accepted: 22 November 2017 Article Published: 04 December 2017

1. INTRODUCTION

Mix juices are liquid, nonalcoholic products with certain degree of clarity and viscosity obtained through pressing

or breaking up of fruits with or without sugar or carbondioxide addition [1]. Juices are often consumed for their

perceived health benefits [2]. Mix juice made from locally available farm/garden products such as watermelon,

coconuts and carrots in moderate amounts can help children and adults meet daily recommendations for nutrient

intake [3]. In Nigeria, watermelon (Citrullus lanatus) is widely grown in Plateau, Kano, Bauchi, Borno and Kaduna

states. It grows better in rich light loamy soil requiring a high temperature of about 66-750C and abundant rain at

the beginning of growth [4]. Citrullus lanatus is a popular staple fruit in the world which is consumed as a dessert,

fruit salad and used in garnishing drinks. It is a natural source of antioxidants [5]. Watermelon is good source of the

carotenoid and lycopene; rich in phenolic antioxidants [6]. Citrullus lanatus contains cucurbitacin E, a triterpene

anti-inflammatory phytonutrient and some amount of amino acid citrulline. It is also an excellent source of

immune-supportive vitamin C and a very good source of vitamin A [7]. In addition, watermelon is a good source of

potassium and magnesium. The fruit is also made up of sugar, sodium, vitamins, fatty acids, minerals, amino acids,

soluble and insoluble fiber [8].

Carrot (Dascus carota) is one of the most commonly used vegetables in human nutrition [9]. It is rich in beta

carotene, ascorbic acid, and tocopherol. It is classified as vitamin-rich food [10]. Carrots are good source of A B S T R A C T

Juice are liquid, non-alcoholic products with certain degree of clarity and viscosity obtained through pressing or breaking up of fruits/vegetables with or without sugar or carbon dioxide addition. This study investigated physicochemical parameters, proximate composition and sensory attributes of blends of juice prepared from different proportions of watermelon, coconut and carrot. Five hundred grams of watermelon, coconut and carrot were introduced separately into sterile juice extractor and the juice extracted. The juice extractor was thoroughly washed with distilled water in between the extractions. The juice was filtered separately using clean muslin cloth into sterile conical flasks. This was mixed in different ratios and labelled as samples X (50% coconut, 25% watermelon, 25% carrot), Y (50% watermelon, 25% carrot, 25% coconut) and Z (50% carrot, 25% watermelon, 25% coconut) respectively. Sodium benzoate (0.01g) was used as preservative to all the sample. Proximate, physicochemical and acceptability evaluations were carried out on the samples according to the standard methods. One-way analysis of variance was used to evaluate the acceptability and the micronutrients content of the different samples. Samples X, Y, and Z were observed to contain % moisture of 81.6, 87.75 and 84.34; % ash: 0.76, 0.52 and 0.96; % protein: 3.50, 2.40 and 3.60; % lipids: 3.54, 1.54 and 1.85; and % carbohydrate: 10.6, 7.69 and 7.66 respectively. Micronutrient content of the three samples was observed to be as follows: vitamin A: 232.05µg, 226.85µg and 250.98µg and vitamin C: 35.2µg, 24.5µg and 30.1µg respectively. Physicochemical analysis revealed pH: 3.25, 4.21 and 3.77 & TSS: 12.0mg, 10.9mg and 11.0mg for samples X, Y and Z respectively. No preference (p > 0.05) in general acceptability and micronutrient content was observed amongst the samples except for vitamin A, C and pH. The results suggest that mix juice produced from blends of C. lanatus, C. nucifera and D. carota contains valuable nutrients. It therefore, may be a good choice for human nutrition.

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carbohydrate, calcium, phosphorous, iron, potassium, copper, manganese and sulphur. It is an excellent source of

vitamin A, C, thiamin, folic acid and riboflavin but lacks protein and fat [9]. The growing interest in carrot is also

due to its antioxidant potential coupled with significant amount of important minerals [10]. The intake of carrot as

potent antioxidants in instant, appear to be associated with better health. It does not only prevent vitamin A

deficiency, but also prevents cancer and other diet related diseases [9]. Carrot has great cytotoxic effect against

cancer cell and reduces the enzymes that promote the conversion of pre-carcinogens to carcinogens [11]. It may

also enhance the immune system, protect against stroke, high blood pressure, osteoporosis, cataracts, arthritis, heart

disease, bronchial asthma and urinary tract infections [12]. Dried carrot is generally used powdered soups, sauces,

seasoning kinds of ready to eat meals [13].

Coconut (Cocos nucifera) is one of the most extensively grown and used nuts in the world and is rated as one of the

most important of all palms [14]. Highly valued product from this plant in the world market include whole coconut,

copra, coconut oil, coconut oil cake, coir, desiccated shredded coconut, coconut skim milk and coconut protein

[15]. Coconut can also be used to produce desired texture in cookies, candies, cakes, pies, salads and desserts [16].

Coconut is commercially viable because of its rich nutritive values [17]. Mix juice from watermelon, carrot and

coconut is expected to produce a much nourishing and refreshing health drink. This study, therefore, aimed at

producing and evaluating the acceptability and nutrients content a mix fruit from locally sourced fruits and

vegetable with a view to providing alternative source of micronutrients.

2. MATERIALSANDMETHODS

Collection and processing of fruits and vegetable

Mature, ripe and healthy watermelons, coconuts and carrots were bought from from Yankaba market, Nasarawa

local government area, Kano State, Nigeria. The watermelons, coconuts and carrots were washed with clean water

to remove adhering soils, dirt and extraneous materials and then rinsed again with a normal saline (0.9g sodium

chloride dissolve in 1000 cm3 water) [18]. The fruits and vegetable were peeled and cut into small pieces and the

seeds were removed.

Production of mix juice

Five hundred grams of watermelon, coconut and carrot were introduced separately into sterile juice extractor and

the juice extracted. The juice extractor was thoroughly washed with distilled water in between the extractions. The

juice was filtered separately using clean muslin cloth into sterile conical flasks. This was mixed in different ratios

and labelled as samples X (50% coconut, 25% watermelon, 25% carrot), Y (50% watermelon, 25% carrot, 25%

coconut) and Z (50% carrot, 25% watermelon, 25% coconut) respectively. Sodium benzoate (0.01g) was used as

preservative to all the sample. The samples were pasteurized at 65-75 0C for 15 minutes in a hot water bath (Grant

SUB 28) and later cooled at room temperature. On cooling, the samples were dispensed into clean bottles and

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Physicochemical analysis of the mix juice

Determination of pH: ten milliliters of the samples were dispensed into beakers and the pH were determined with

digital pH meter (pHs-2F, Harris, England). The pH meter was calibrated using phosphate buffer of pH 4.0 and 7.0

[19]. Ascorbic acid and vitamin A determination: ascorbic acid and vitamin A content of the juice was determined

by the method of AOAC [19].

Proximate analysis

Determination of total solids: Total solids content was determined by evaporating a known weight of the samples in

an oven (Fisher Isotemp 175) at 105°C for 10mins, and allowed to cool in a desiccator. The solid left after

evaporation was then weighed and used to calculate the total solids [20].

Determination of total ash: Ash content was determined from the loss in weight that occurred during incineration of

the evaporated sample at a temperature high enough to allow all organic matter to be burnt off without allowing

appreciable decomposition of the ash constituents. Ashing was carried out in a muffle furnace subjected to heat at

550 °C for 1 h [19].

Determination of fat: This was carried out using the method of AOAC [19]. Clean and dried thimble was weighed

(W1) and 5 g oven dried samples were added and re-weighed (W2). Round bottom flask was filled with petroleum

ether (40-60°C) up to ¾ of the flask. Soxhlet extractor was fixed with a reflux condenser to adjust the heat source so

that the solvent boiled gently, the samples were put in the thimble and inserted into the Soxhlet apparatus and

extraction under reflux was carried out with petroleum ether for 6 h. After the barrel of the extractor was empty, the

condenser was removed and the thimble was removed, taken into the oven at 100°C for 1 h and later cooled in the

desiccator and weighed again (W3).

Determination of crude protein: one gram of the sample was introduced into micro Kjeldahl digestion flask and one

tablet of Selenium catalyst was added. The mixture was digested on an electro thermal heater until a clear solution

was obtained. The flask was allowed to cool after which the solution was diluted with distilled water to 50 and 5 of

this was transferred into the distillation apparatus, 5 of 2% boric acid was added into a 100 capacity conical flask

(the receiver flask) and four drops of methyl red indicator were added. A 50% of NaOH was continually added to

the digested sample until the solution turned cloudy which indicated that the solution had become alkaline.

Distillation was carried out in the boric acid solution in the receiver flask with the delivery tube below the acid

level. As the distillation was going on, the pink colour solution of the receiver flask turned blue indicating the

presence of ammonia. Distillation was continued until the content of the flask was about 50 after which the delivery

of the condenser was rinsed with distilled water. The resulting solution in the conical flask was then titrated with

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Determination of moisture and carbohydrate content: moisture and carbohydrate was determined by the methods

described by AOAC [20].

Sensory evaluation of mix juice

The method Ihekoronye and Ngoddy (1985) [21] was used. The freshly made mix juices were evaluated for the

following parameters: taste, flavor, color and general acceptability by a panel of ten trained panelists (using a

questionnaire) of regular fruit juice consumers using the seven point Hedonic Scale. The sensory scores were

analyzed statistically [22].

Statistical analysis

Data for proximate composition of three different mix juices were determined by the one-way analysis of variance

using the GraphPad InStat3 statistical software for window 2007. Values were considered significant at p < 0.05.

3. RESULTS

Proximate composition of mix juice made from watermelon, coconut and carrot is presented in Table 1. From the

results, samples X, Y, and Z were observed to contain % moisture of 81.6, 87.75 and 84.34; % ash: 0.76, 0.52 and

0.96; % protein: 3.50, 2.40 and 3.60; % lipids: 3.54, 1.54 and 1.85; and % carbohydrate: 10.6, 7.69 and 7.66

respectively. Sensory attribute rating of mix juice made from watermelon, coconut and carrot is presented in Table

2. Sensory attributes (colour, flavor, taste and general acceptability) for samples X, Y and Z were observed to be

not significantly different (p > 0.05). Micronutrient contents (vitamin A and C) of the three samples (Table 3) were

observed to be as follows: vitamin A: 232.05µg, 226.85µg and 250.98µg and vitamin C: 35.2µg, 24.5µg and

30.1µg respectively. Physicochemical analysis (Table 3) revealed pH: 3.25, 4.21 and 3.77 & TSS: 12.0mg, 10.9mg

and 11.0mg for samples X, Y and Z respectively. No preference (p > 0.05) in general acceptability and

micronutrient content were observed amongst the samples except for vitamin A, C and pH.

Table 1: Proximate composition of mix juices made from watermelon, coconut and carrot

Sample Moisture%

Ash%

Protein% Fat%

CHO%

X

81.60±3.18

a

0.76 ±0.11

a

3.50±0.29

a

3.54±0.35

a

10.60±0.77

a

Y

87.75±3.42

b

0.52±0.08

b

2.40±0.25

b

1.54±0.12

c

7.69±0.54

b

Z

84.34±3.31

c

0.96 ±0.17

c

3.60 ±0.32

a

1.85±0.14

b

7.66± 0.52

b

Values are expressed as Mean±S.D of 3 replicates, values with same superscripts within same column are

considered not significantly different (p > 0.05).

Table 2: Sensory attribute rating of mix juices made from watermelon, coconut and carrot

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Table 3: Vitamins and physicochemical analysis of mix juices made from watermelon, coconut and carrot

Samples

Vitamin A (µg)

Vitamin C (mg)

p

H

TS (mg)

X

232.05±11.43

a

35.20±4.16

a

3.25±1.01

a

12.00±2.41

a

Y

226.85±12.22

b

24.50±3.26

b

4.12±1.08

b

10.90±2.18

a

Z

250.98±7.14

c

30.10±4.01

a

3.77±1.07

a

11.00±2.27

a

4. DISCUSSION

Findings from this study indicated high moisture, ash and carbohydrate (with moderate amount of protein and fat)

content of the mix juices produced from locally sourced fruits and vegetable. Though moisture content is often an

index of microbial susceptibility in any given food sample [21], it may however be indication that the mix juice

could be a source replenishment to the body. The high carbohydrate content of the sample is a reflection of the fiber

content of the sample under investigation. Dietary fibers are complex carbohydrates which are not readily digested

in human system [23]. Adequate intake of dietary fiber can lower cholesterol level, risk of coronary heart diseases,

hypertension, constipation, diabetes, colon and breast cancer [24]. This implies that consumption of the mix juice

sample may contribute towards meeting the daily energy requirements of the consumers [25].

General acceptability of the mix juices investigated were observed to be not significantly different. This agrees to

the findings of Ndife et al. [26], Emelike and Ebere [27] Banigo et al. [28]. Mix juices investigated revealed high

vitamins A and C content. This clearly indicated that the juice could provide satisfaction and serve as a booster to

immunity of the consumer by preventing oxidative damage in the body system [32,33]. Low pH observed in the

mix juice may indicates that these juice samples may have a longer shelf life. The range of the pH of the three juice

blends fall within the pH range of 3 – 5 for fruit and vegetable juice as reported by Harris et al. [29]. Researchers

have reported a different pH values for different fruit juice, with pineapple been reported to contain a pH range of

3.7 – 4.5 [30], cocktail juice 4.82 – 4.99 [31], orange juice 3.23 – 4.08 [26] and apple juice 4.10 [27].

5. CONCLUSION

The results suggest that mix juice produced from blends of C. lanatus, C. nucifera and D. carota contains high

moisture, carbohydrate, vitamin A, vitamin C and low acid value. It therefore, may be a good choice for human

nutrition.

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COMPETING INTEREST: Authors have declared that no competing interests exist.

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