ABSTRACT
The chemical and sensory properties of carrot-coconut and carrot-tiger juice blends were evaluated. Carrots were sorted, washed with water, weighed and blended with coconut that was previously sorted, cracked, scrapped, washed with water and weighed in the following ratio: 30:70 and 40:60), respectively. More so, carrot was sorted, washed with water and weighed. This was followed by blending it with already sorted, soaked (in water for 15 h), washed and weighed tiger nut in the ratio of 30:70 and 40:60. Juice made from 100% coconut (CJ) and tiger nut (TJ) both served as the control. The proximate composition, mineral content, vitamin content and sensory properties of the juice samples were determined using standard laboratory procedures. The data generated were statistically analysed using IBM Statistical Product of Service Solution (Version 22.0). The proximate composition of the juice samples showed that juice processed from TJ had the highest crude protein (10.84 %) and energy value (138.21 Kcal/100g) whereas the highest ash and carbohydrate were obtained from juice processed from 60 % tiger nut and 40 % carrot (TCJ2) (1.50 %) and Juice processed from 60 % coconut and 40 % carrot (CCJ2) (7.16 %) respectively. The highest moisture (82.85 %), fat (9.22 %) and crude fibre content (2.03 %) were obtained in juice processed from CJ. The result of mineral content showed that TJ had the highest value of phosphorus (122.55 mg/100ml), iron (1.82 mg/100ml) and selenium (0.36 mg/100ml) whereas CCJ2 had the highest magnesium (180.54 mg/100ml, calcium (25.80 mg/100ml), zinc (0.76 mg/100ml) and copper content (0.30 mg/100ml). The result of vitamin content showed that TJ had the highest value of vitamin B1 (0.84 mg/100g) while CCJ2 had the highest value of vitamin B2 (1.25 mg/100g) and vitamin B3 (1.03 mg/100g). CJ had the highest value of pro-vitamin A (25.39 mg/100g). The highest vitamin E content (1.03 mg/100g) was obtained in juice processed from CJ and TCJ2. The result of sensory properties showed that the colour (7.27), taste (7.27), mouth-feel (7.07), flavour (7.03) and general acceptability (7.13) of juice processed from 70 % coconut and 30 % carrot were more preferred by the panelists. The result therefore showed that nutritious and acceptable juice can be produced from coconut-carrot and tiger nut-carrot blends especially CCJ2 and TCJ1.
TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGEMENTS iv
TABLE OF
CONTENTS v
LIST OF TABLES viii
LIST OF FIGURES ix
ABSTRACT x
CHAPTER 1
INTRODUCTION 1
1.1
Background of the study 1
1.2
Statement of problems 4
1.2 Objectives of the
study 5
1.3 Significance of the
study 6
CHAPTER 2
LITERATURE REVIEW 8
2.1 Overview of carrot 8
2.1.1 Nutritional and therapeutic benefits of
carrot 9
2.1.2 Processing and food
uses of carrot 11
2.2 Overview
of coconut 14
2.2.1 Nutritional
and therapeutic benefits of coconut 15
2.2.2 Processing
and food uses of coconut 16
2.2.3 Overview
of tigernut 20
2.3.1 Nutritional
and therapeutic benefits of tiger nut 21
2.3.2 Processing
and food uses of tiger nut 24
2.4 Juice 27
2.5 Chemical
properties of foods 29
2.6 Sensory
properties of foods 30
CHAPTER 3
MATERIALS AND METHODS
34
3.1 Study design 34
3.2 Raw materials
collections 34
3.3 Sample preparation 34
3.3.1 Production
of carrot-coconut juice blends 34
3.3.2 Production of
carrot-tigernut juice blends 35
3.4 Methods of Analyses 39
3.5 Proximate analysis on
carrot-coconut and carrot-tiger nut juice blends 39
3.5.1 Determination of fat
content 39
3.5.2 Determination of
moisture content 39
3.5.3 Determination of crude
protein 40
3.5.4 Determination of ash
content 41
3.5.5 Determination of crude
fibre 42
3.5.5 Determination of
carbohydrate content 42
3.5.6 Determination of
energy value 43
3.6 Mineral analysis on
carrot-coconut and carrot-tigernut juice blends 43
3.6.1 Determination of
phosphorus 43
3.6.2 Determination of
calcium and magnesium 44
3.6.3 Determination of
potassium 45
3.6.4 Determination of zinc 45
3.6.5 Determination of iron 46
3.6.6 Determination of
sodium 47
3.6.7 Determination of
selenium 47
3.6.4 Vitamin analysis on
carrot-coconut and carrot-tigernut juice blends 48
3.6.4.1 Determination of pro-vitamin A 48
3.6.4.2 Determination of
vitamin B1 (thiamin) 49
3.6.4.3 Determination of
vitamin B2 (Riboflavin) 49
3.6.4.3 Determination of
vitamin B3 (Niacin) 50
3.6.4.4 Determination of
vitamin C (Ascorbic acid) 51
3.6.4.5 Determination of
vitamin E 52
3.7 Sensory evaluation 52
3.8 Statistical analysis 53
CHAPTER 4
RESULTS AND DISCUSSIONS 54
4.1 Proximate composition
of tiger nut-carrot and coconut-carrot juice 54
4.2 Mineral content of
tiger nut-carrot and coconut-carrot juice 61
4.3 Vitamin content of
tiger nut-carrot and coconut-carrot juice 67
4.4 Sensory properties of
tiger nut-carrot and coconut-carrot juice 72
CHAPTER 5
CONCLUSION AND RECOMMENDATIONS 77
5.1 Conclusion 77
5.2 Recommendations 78
References 79
APPENDIX 93
LIST OF TABLES
Table 3.1 Formulation table for coconut-carrot and
tigernut-carrot
juice blends 36
Table 4.1 Proximate
composition of tiger nut-carrot and coconut-carrot juice 55
Table 4.2 Mineral
content of tigernut-carrot and Coconut-carrot juice 62
Table 4.3 Vitamin
content of tigernut-carrot and coconut-carrot juice 68
Table 4.4 Sensory
properties of tiger nut-carrot and coconut-carrot juice 73
LIST OF FIGURES
Figure 1: Flow chart for production of carrot-coconut juice blend 37
Figure 2: Flow
chart for production of carrot-tiger nut juice blends 38
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Healthy beverages are drinks made
from plant materials. They are classified as healthy beverages because they are
devoid of artificial ingredients unlike the carbonated drinks (Idumah et al., 2020). The common healthy drinks
in Nigeria includes but not limited to soy milk made from soya beans, kunun
zaki made either from millet (Pennisetum typoidum), sorghum (Sorghum
bicolor), or maize (Zea mays); zobo made from dried Roselle plant
flowers (Hibiscus sabdariffa) and pito brewed with red or white
sorghum malt and/or maize (Idumah et al.,
2020).
Juice is
a beverage which have attained an important status in the daily menu of people
belonging to different ages, classes, groups and areas because of their
exceptional nutritional, functional and therapeutic qualities (Bhardwaj and
Pandey, 2011). In juice, minerals are present in the form of electrolytes so
they are easily absorbable by the human body. They are considered to be rich in
diverse sources of vital nutrients which include vitamins like A, B, C, and
folate (Ruxton et al., 2016). As
juices are consumed fresh, they are an excellent way to retain and balance
hydration levels in the body (Bhardwa, 2012). Juice in the daily diet have been
strongly associated with reduced risk of some forms of cancer, cardiovascular
disease, positive effect on bone health and skin related problems, allergies,
gastrointestinal problems, hyperlipidemia (Bhardwaj et al., 2014).
Processing of
plant materials like carrot, coconut and tiger into value added products
like juice is a cost-effective means of enhancing their utilization. Carrot (Daucus
carota L.) belongs to Apiaceae family and
is the most significant plant of that family (Silva-Dias, 2014). It’s an
important root vegetable, rich in natural
bioactive compounds, which are recognised for their nutraceutical effects and
health benefits (Tanveer et al.,
2019). Carrot is a root vegetable with carotenoids, flavonoids, polyacetylenes,
vitamins, and minerals, all of which possess numerous nutritional and health
benefits (Yadv, 2020). Carrot is a rich source of beta carotene (precursor of vitamin
A), B complex vitamins and minerals including calcium, copper, magnesium,
potassium, phosphorus, iron and folic acid (Iwegbue, 2012). Tanveer et al. (2019)
stated that phenolics, carotenoids, polyacetylenes, and ascorbic acid
principally found in carrot aid in the risk reduction of cardiovascular
diseases due to their antioxidant, anti-inflammatory, plasma lipid
modification, and anti-tumour properties.
Recently, utilization of carrot and its processed products has expanded
regularly because of their admission as a meaningful source of antioxidants, as
well as β-carotene (which is a precursor of vitamin A) activity against cancer
(Sharma et al., 2012).
Coconut (Cocos nucifera), is a member of
the family Arecaceae (palm family). It is the only accepted species in the
genus Cocos (Raj and Magesh, 2015). Coconut
possesses a wide array of health benefits. It boosts energy and endurance,
improves digestion and absorption of nutrients including vitamins, minerals and
amino acids (Uwubanmwen et al.,
2011). Lima et al. (2015) reported that coconut
possess analgesic, antiarthritic, antibacterial, antipyretic, antihelminthic,
antidiarrheal, and hypoglycemic activities. In addition, other properties such
as antihypertensive, anti-inflammatory, antimicrobial, antioxidant,
cardioprotective, antiseizure, cytotoxicity, hepatoprotective, vasodilation,
nephroprotective, and anti-osteoporosis effects. Coconut is usually referred as “tree of heaven” because it
provides more useful and diverse product to the consumers (Sangamithra et al., 2013).
Tigernut (Cyperus esculentus L) is a perennial monocotyledous
plant which has a tough erect fibrous root (Bamishaiye and Bamishaiye, 2011).
Tigernut contains digestive enzymes such as catalase, lipase and amylase. These
enzymes help to alleviate indigestion, flatulence and diarrhea (Allouh et al., 2015). Tigernut extract play
some vital role in preventing heart diseases, thrombosis and activates blood
circulation. Consumption of tigernut also go a long way in prevention and
treatment of urinary tract infections as well as other bacterial infections
(Maduka and Ire, 2018). Tigernut being a source of antioxidant, is a useful
therapy for diseases that involves cell or tumor growth (Imam et al., 2013). Regular consumption of
tigernut improves men and women fertility as a result of its high vitamin E (Allouh
et al., 2015). Tiger nut can be used
in different forms in Nigeria and other parts of the world. Many situations
such as the adverse effects of consuming carbonated drinks prompted this study
of processing of carrot-coconut and carrot-tigernut juice blends in other to
evaluate the chemical and sensory properties.
1.2 STATEMENT OF THE PROBLEMS
Carbonated
drinks constitute a great proportion of beverages consumed by the general
populace in Nigeria especially among the youths. The high rate in consumption
of carbonated drinks can be attributed to the growing population, urbanization,
lack of portable water and climate change (hot weather) among others.
Carbonated drinks are composed of high amount of sugar, calories, caffeine and
provide no or inadequate nutritional value. Among the carbonated drinks
commonly consumed in Nigeria are Coca-cola
(Coke), Fanta, Sprite, Pepsi, Seven up, and soda etc. Majority of
those who consume carbonated drinks do so because of the taste and flavour
without any consideration on the health implications of those drinks. Excessive
consumption of these carbonated drinks, however, has negative effect on the
body. The high sugar and acid contents of carbonated drinks have health
consequences. Regular intake of carbonated drinks can harm the teeth. This is
because when carbonated drinks are taken, the sugar remains in the mouth,
producing the processes that lead to tooth decay. The acid in these carbonated
drinks further increase the likelihood of developing cavities, because the
chemicals as well slowly erode the enamel of the teeth.
Besides, Nigeria
spends most of its foreign exchange on importation of sugar which depletes the
country’s foreign exchange reserve (Nwanekezi et al., 2015). This prompted processing of natural juice from carrot-coconut
and carrot-tigernut blends to serve as an alternative to individuals that does
not consume carbonated drinks.
Carrot like other vegetables grown in Nigeria are seasonal, during
its season, a good quantity of the crop is lost due to mechanical, physiological, microbial and
environmental factors. This mitigate food
security and as well necessitated the need to incorporate them in food products
so as to prevent its postharvest losses.
Besides, there is dearth of information in
literature on chemical and sensory properties of carrot-coconut
and carrot-tigernut juice blends.
1.3 OBJECTIVES OF THE
STUDY
1.3.1 General objective of
the study
The general objective of this study
was to evaluate the chemical and sensory properties of carrot-coconut and
carrot-tigernut juice blends.
1.3.2 Specific objectives
of the study were to:
i. Produce carrot-coconut and carrot-tigernut juice blends
ii. Determine the proximate
composition (Moisture, protein, fat, dietary fibre, ash, carbohydrate and energy value) of the juice blends.
iii. Determine the mineral content
(Phosphorus, iron, zinc, selenium, calcium, magnesium and
potassium) of the juice blends.
iv. Assess the vitamin content
(β-carotene, thiamin, riboflavin, niacin, ascorbic acid and tocopherol) of the juice blends.
v. Evaluate the sensory attributes
(Appearance, taste, mouth-feel, flavour and general acceptability)
of the juice blends.
1.4 SIGNIFICANCE OF THE STUDY
The increasing awareness in health
and wellbeing has led to corresponding increase in the demand for healthy beverages
worldwide. Juice, a form of beverage is consumed by both children and adults.
It is mostly used for occasions and are consumed for their nutritional and
health benefits. Production of carrot-coconut and carrot-tigernut juice blends
is a cost-effective means of reducing postharvest losses of carrot and tigernut,
contribute in curbing huge amount of money Nigeria use in importing sugar
commonly used in production of beverages and as well add up to the varieties of
juice in the market. It will in turn enhance consumption of carrot, coconut and
tigernut and intake of their nutritional components and health benefits,
considering that carrot
is a rich source of beta carotene (precursor of vitamin A), B complex vitamins
and minerals including calcium, copper, magnesium, potassium, phosphorus,
iron and folic acid.
On the other
hand, coconut boosts energy and endurance, improves digestion and absorption of
nutrients including vitamins, minerals and amino acids.
Furthermore, tigernut contains digestive enzymes such as catalase, lipase and
amylase that help to alleviate indigestion, flatulence and diarrhea. Intake of carrot-coconut
and carrot-tigernut juice blends will contribute in reducing intake of
carbonated drinks and reduce likelihood of developing cavities.
Children, adults and juice
processing industries will find this novel juice highly valuable.
Findings of this study should be
incorporated in Nigeria’s food composition table so that provision of dietary guidance
using such food composition database as a reference material could be more
effective.
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