ABSTRACT
Smoothies are non alcoholic drinks that is mainly produces by mixing fruits without juicing. They are usually made from blends of fruits which is cultivated in different countries including Nigeria. Physiochemical Properties and micronutrient composition of Smoothie from blends of Pawpaw, coconut and milk were investigated. Smoothies were produced from fruit blends (100:0:0), (80:10:10) (70:20:10) (60:30:10) of Pawpaw, Coconut and Milk. Smoothies made with 100℅ of Pawpaw served as Control. Proximate composition, Mineral, Vitamin and Physiochemical Properties as well as the Sensory properties of the smoothies were evaluated using statistical analytical procedures. Data generated were statistically analysed by one way analysis of variance using Statistical product for service solution version 23.0. The Proximate composition revealed that the moisture content (40.75-58.39%) crude protein (0.96-4.34%), fat (0.52-14.02%), Crude fibre (0.04-0.10%), ash (0.30-0.57%), Carbohydrate (22.63-57.44), Energy value (233.94-235.48) of the smoothies. Minerals like Ca (37.10-48.53), Mg (15.72-118.75), K (12.64-23.55) P (22.13-30.10), Na (10.33-58.98), Fe (1.67-2.47), Zn (1.73-1.98) and Physiochemical Properties which are pH (4.70-5.04), %TTA (0.41-0.48) and % TS (41.61-59.29) were also obtained in the smoothies. The smoothies possessed pro vitamin A (116.53-192.24), Vitamin B (0.61-0.71), Vitamin B2(0.95-2.32), Vitamin C (27.00-39.06). The Sensory analysis of the smoothies revealed that the mean scores for appearance ranged from 6.15-7.55 whereas6.35-7.00, 6.10-7.15, 6.40-7.35, 6.85-7.20 was obtained as the mean score for taste, flavour, mouth feel and general acceptability of the smoothies. This study showed that nutrient dense and acceptable smoothies can be produced from fruit blends of Pawpaw Coconut and Milk.
TABLE OF CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgements iv
Table of contents v
List of tables ix
List of figures x
List of Plates
xi
Abstract xii
CHAPTER 1: INTRODUCTION
1.1
Background
of the study 1
1.2 Statement of the
problems 3
1.3 Objectives of the study 5
1.3.1 General objectives of
the study 5
1.3.2 Specific objectives of
the study 5
1.4 Significance of the
study 6
CHAPTER 2: LITERATURE REVIEW
2.1 Fruits 8
2.1.1 Postharvest losses of
fruits in Nigeria 9
2.2 Pawpaw 10
2.2.1 Nutritional value and
health benefits of pawpaw 11
2.2.2 Processing and food
uses of pawpaw 14
2.3 Coconut 16
2.3.1 Nutritional and
therapeutic benefits of coconut 17
2.3.2 Processing and food
uses of coconut 19
2.4 Overview of milk 22
2.4.1 Composition of milk 23
2.4.2 Health benefits of
milk 25
2.4.3 Utilization of milk in
food products 26
2.5 Smoothie 27
2.5.1 Nutritional and health
benefits of smoothie 28
CHAPTER 3: MATERIALS AND
METHODS
3.1 Study design 30
3.2 Sources of raw
materials 30
3.3 Sample preparation 30
3.3.1 Processing of smoothie
from pawpaw, coconut and milk blends 30
3.3.2
Formulation of smoothie from paw paw, coconut and milk
33
3.4 Methods of analyses 35
3.5 Proximate analysis 35
3.5.1 Determination of
moisture content 35
3.5.2 Determination of ash
content 35
3.5.3 Determination of fat
content 36
3.5.4 Determination of crude
fibre 36
3.5.5 Determination of crude
protein 37
3.5.6 Determination of
carbohydrate content 38
3.5.7 Determination of
energy value 38
3.6 Mineral analysis 39
3.6.1 Determination of
calcium and magnesium 39
3.6.2 Determination of
phosphorus 40
3.6.3 Determination of
potassium 40
3.6.4 Determination of sodium 41
3.6.5 Determination of zinc 42
3.6.6 Determination of iron 42
3.7 Vitamin analysis 43
3.7.1 Determination of
pro-vitamin a 43
3.7.2 Determination of
vitamin b1 (thiamin) 44
3.7.3 Determination of vitamin
b2 riboflavin 45
3.7.4 Determination of
vitamin c (ascorbic acid) 46
3.8 Physiochemical analysis 47
3.8.1 Determination of ph 47
3.8.2 Determination of
titratable acidity 47
3.8.3 Determination of total
solid 47
3.9. Sensory evaluation 48
3.10 Statistical
analysis 49
CHAPTER 4: RESULTS AND
DISCUSSION
4.1 Proximate composition of
smoothie made from pawpaw, coconut and milk 50
4.2 Mineral content of
smoothie made from pawpaw, coconut and milk
57
4.3 Vitamin content of
smoothie made from pawpaw, coconut and milk
64
4.4 Physiochemical
properties of smoothie made from pawpaw, coconut and milk 68
4.5 Sensory Properties 72
CHAPTER 5: CONCLUSION AND
RECOMMENDATIONS
5.1 Conclusion 76
5.2 Recommendations 77
References 78
LIST OF TABLES
Table 3.1: formulation of
pawpaw, coconut and milk (%) for production of smoothie 33
Table 4.1 proximate composition of smoothie made from
pawpaw, coconut and milk 52
Table 4.2: mineral
composition of smoothie made from pawpaw, coconut and milk 59
Table 4.3: vitamin content
of smoothie made from pawpaw, coconut and milk 66
Table 4.4: physicochemical
properties of smoothie made from pawpaw, coconut and milk 70
Table 4.5: sensory
properties of smoothie made from pawpaw, coconut and milk 74
LIST OF PLATES
Plate
1: Sample in airtight container 34
Plate
2: Sample for sensory evaluation 34
Plate
3: Sample for sensory evaluation 34
LIST OF FIGURES
Figure 3.1: flow chart for
processing smoothie from coconut, pawpaw and milk blends 32
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Smoothie is a
non-alcoholic drink that is mainly produced by blending whole fruits
(Castillejo et al., 2015). Although,
ingredients like lemonade, yoghurt, milk, condiments, and tea or spices are
most times incorporated in it (Castillejo et
al., 2015). Smoothie provides fibre, and in turn enhances intake of
micronutrients, especially magnesium, iron, potassium, selenium, and vitamin A
(Derbyshire, 2017). Therapeutic benefits like antihypertensive, antioxidative,
anti-diabetic, anti-inflammatory, and anti-carcinogenic activities are well
reported in smoothie (Castillejo et al., 2015; Taiwo, 2018). Blending of various fruits, crops, etc
in production of smoothie is a cost-effective means of reducing their
underutilization, enhancing the nutritive value of the smoothie, and as well as
the organoleptic properties like flavour and taste (Srivastava et al., 2019).
Pawpaw (Carica papaya (L.)) is one of the most
powerful nutritional fruits cultivated around the tropical and subtropical
regions of the world (Basalingappa et
al., 2018). Pawpaw is a rich source of vitamin C and vitamin B. Its mineral
content consists of potassium, magnesium, calcium, iron, manganese, phosphorus
and zinc
(Pooja et al., 2019). Pawpaw is considered as nutraceutical fruit due to its multifaceted
medicinal properties. The prominent medicinal properties of pawpaw include
anti-fertility, diuretic, uretonic, anti-hypertensive, hypolipidemic,
anti-helmintic, wound healing, anti-fungal, antibacterial, antitumor and free
radical scavenging activities (Mahendra and Nikhil, 2016). Vitamin C rich
foods, such as pawpaw, provide humans with protection against inflammatory poly
arthritis, a form of rheumatoid arthritis involving two or more joints. The
fiber of pawpaw is able to bind cancercausing toxins in the colon and keep them
away from the healthy colon cells (Mehul and Samir, 2016). Pawpaw fruit can be
utilized in various ways. It is used in marmalade, puree, wine, nectar, juice,
frozen slices, mixed beverages, ice-cream, powder, complementary food, among
many others (Saran and Choudhary, 2013).
Coconut is botanically
known as Cocos nucifera. It is a
member of the family Arecaceae (palm
family) (Raj and Magesh, 2015). Coconut is classified as a “functional food”
because it provides many health benefits beyond its nutritional content
(Poonam, 2013). Coconut contains crude protein (9.22 %), crude fibre (27.84 %),
lipid (23.64 %), carbohydrate (35.36 %), and minerals like magnesium, calcium
and phosphorus (Imo et al., 2018).
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 were also
reported in coconut (Lima et al.,
2015). The demand for coconut is high because it can be utilized in production
of a wide array of food products (Sangamithra et al., 2013).
Milk is a whitish liquid produced by the mammary glands of all adult
female mammals (Guetouache et al.,
2014) or from certain plant materials. Milk is a widely consumed beverage that
is essential to the diet of several millions of people worldwide (Visioli and
Strata, 2014). Milk is considered as a wholesome complete food providing macro
(fat, proteins, and carbohydrates) and micronutrients (calcium, selenium, riboflavin,
vitamin B12, and pantothenic acid vitamin B) (Paul et al., 2019) which can significantly
contribute towards the overall growth and maintenance of the body system
(Mäkinen et al., 2016). Milk is
mainly a good source of calcium (Ca) and phosphorus (P), which are necessary
for bone growth, development, metabolism, and maintenance (Robinson et al., 2013).
1.2 STATEMENT OF THE PROBLEMS
Food security has become an issue of global concern in the recent
time. Nigeria, with her huge endowed natural and human resources is not spared.
Nigerian food crisis is a product of colonial disorientation that has led to
neglect of food crops sub-sector as well as over reliance on cash crops
production and the oil sector (Attah, 2012). In developing nations like Nigeria,
postharvest loss is one of the concerns of food security. Up to 50 % of fruits
are loss in these countries (Aysel et al.,
2019). Moisture content, respiratory rate, ethylene production, endogenous
plant hormones and exogenous factors like microbial growth, temperature,
relative humidity, and atmospheric conditions are few of the numerous factors
that contributes to postharvest losses of these fruits (Yahaya and Mardiyya,
2019). These factors contributes greatly in mitigating food security.
Despite the nutritional and
health benefits of pawpaw, the postharvest loss of the fruit is higher due to
its perishable nature. The fruit has a limited shelf life of less than a week
under ambient tropical conditions. This contribute in escalating food insecurity
in developing nations like Nigeria.
Fruits like pawpaw are seasonal thus, depriving consumers from
ingesting them at certain months of the year and as well obtaining its immense
nutritional value. Furthermore, smoothies being mainly produced with fruits
makes it lack variety in terms of quality attributes like taste, flavour
etc.
Micronutrient malnutrition induces disorders that are most common in
economically deprived developing countries. This is as a result of frequent
consumption of foods that are deficient in minerals and vitamins. Micronutrient
malnutrition has many adverse effects on human health, not all of which are
clinically evident.
Carbonated beverages are
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 inadequate nutritional value. Excessive
consumption of these carbonated drinks, however, has negative effect on the
body. The aforementioned reasons prompted carrying out of this research.
1.3 OBJECTIVES OF THE STUDY
1.3.1 General objectives of the study
The general objectives of the study was to determine the
physiochemical and micronutrient composition of smoothie made from blends of
pawpaw, coconut and milk.
1.3.2 Specific objectives
of the study
The Specific objectives are to:
i.
produce smoothie from blends of pawpaw, coconut and
milk
ii. determine
the physiochemical content (pH, total titratable acidity and total solid) of
smoothie
iii. determine
the proximate composition (protein, moisture, fat, crude fibre, ash,
carbohydrate and energy value) of smoothie
iv. determine
the mineral content (zinc, iron, calcium, phosphorus, magnesium, sodium and
potassium) of smoothie
v.
evaluate the vitamin content
(Pro vitamin A, vitamin B1, B2 and C) of smoothie
vi.
evaluate the sensory properties
(appearance, flavour, taste, mouth-feel and general acceptability) of the
smoothie.
1.4 SIGNIFICANCE OF THE STUDY
Considering micronutrient
malnutrition which is prevalent in developing countries like Nigeria,
processing of smoothie from blends of pawpaw, coconut and milk will contribute
to its eradication among the populace. Akinyele and Akinkunmi (2012) revealed
that fruits provide the body with important micronutrients, in the right
proportion for human growth and development.
The develop smoothie will
go a long way in minimizing postharvest losses of pawpaw fruits to both farmers
and consumers thereby enhancing its utilization in food system, and as well as
making it available even in it’s off season.
Incorporation of coconut
and milk in the smoothie will aid in providing a novel variety of smoothie to
the populace thereby enhancing the nutritional value of the food product,
particularly its micronutrient to the general public.
Individuals who cherish fruits will find
this smoothie highly valuable due to its enhanced nutritional value.
The processed smoothie
will go a long way in enhancing food security in developing countries like
Nigeria and in turn aid in reducing consumption of carbonated drinks.
Considering the presence
of milk in the smoothie, individuals who are deficient in calcium will find the
smoothie to be highly beneficial.
Data obtained in this
study will be of immense benefit to smoothie processing outlets, and
researchers.
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