Nutritional analysis of fruit juices made from watermelon, pineapple and apple fruits

Description

Nutritional analysis of fruit juices made from watermelon, pineapple and apple fruits.

Abstract

The study investigated the nutritional analysis of fruit juices made from watermelon, pineapple and apple fruits. The moisture content of the fruit juice samples ranged from 36.3 to 57.9%, while the ash content ranged from 1.2 to 2.5%. The fat content ranged from 8.0 to 28.20% and the crude protein was within the range of 0.47 to 0.76%. The proximate analysis confirmed that the fruit juices contained substantial amounts of essential nutrients. However, the high percentage of moisture content of the watermelon fruit juice sample may shorten the shelf life of the fruit juice compared to the others. The study also revealed that the fruit juice samples contained some minerals magnesium 2.49 to 3.42%, iron 0.41 to 0.81, potassium 10.35 to 22.52, calcium 2.35 to 3.49% and zinc 0.87 to 1.07%. The result from this study shows that the fruit juice samples would need to be supplemented with other nutrient sources in the diet to meet up the RDA requirements for healthy nutrition.