TABLE OF CONTENT

CHAPTER ONE

INTRODUCTION

AIMS AND OBJECTIVE OF THIS PROJECT

CHAPTER TWO

LITERATURE REVIEW

2.1     CLASSIFICATIONS

2.2     INORGANIC ELEMENT IN CITRUS FRUITS

2.3     SUGARS IN CITRUS FRUITS

2.4     ESSENCE IN CITRUS FRUITS

2.5     ORGANIC ACID IN CITRUS FRUITS

2.6     LIPIDS IN CITRUS FRUITS CITRUS

2.7     PEPTIC SUBSTANCE (PROTOPETIN)

2.8     PIGMENTS IN CITRUS FRUITS

2.9     ENZYMES IN CITRUS FRUITS

2.14       AMINO ACID IN CITRUS FRUITS

CHAPTER THREE

3.0            MATERIAL AND METHODS

3.1     SOURCE OF RAW MATERIAL

3.3     PRODUCTION OF FRUIT JUICE  

3.4     CHEMICAL /PHYSICAL QUALITY INDICES OF FRUIT JUICE

CHAPTER FOUR

RESULT AND DISCUSSION

CHAPTER FIVE

CONCLUSION AND RECOMMENDATION

APPENDIX

Questionnaire

APPENDIX

REFERENCES

CHAPTER ONE

INTRODUCTION

Fruits are part of a plant that houses  seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue  attached    ( Iheoronye and Ngoddy 1985). Fruits are also plant parts which have aromatic  and fragrant characteristics and are usually sweet or sweetened before eating. They may also be processed into other fruits beverage marmalades, fruit butters, vinegar, nectars wine pastes price and preserves (Ihekoronye 1999). Processing method used for any fruit depends on the fruit type (janick et- al 1981)

There are also different kinds of tropical fruits available for the production of fruit juices and they are pineapple, grape lime lemon shaddock oranges paw- paw  tangerine all these are used for the different purpose depending on the type of drink that is desired, one mature and fully ripe. The chief nutritional contribution of citrus juices other than the calorific energy supply by their natural sugar content is vitamin C which is the anti scurvy vitamin. These facts proves that the possibility that fruit drinks might be substituted  for break fast serving. All the ready to serve canned juice and a few of the other in contrast contained substantial    amount of vitamin C.

Various authorities have estimate that 25- 80 % fresh fruit and vegetable produced are lost at harvest in tropical regions which include a large proportion of developing countries, losses can be of  considerable  economic and social importance. (unpublished hand out 1.

Fruit due to their composition and  physiology are highly perishable and  therefore  needed to undergo  some treatment which will aid  in improving and increasing the sholf life of the fruit. It is also important to process fruit so as to maintain consistency and to ease shipping  and also necessary to process those fruits so  as  to manufacture  for  both home grown and imported product for exports so as  to aid imposing the wealth of the country.

Tropical fruits include pineapples, orange grape, lime guava, shaddock, lemon and we have them grouped into various classification. Example fig fruits and citrus fruit etc.

A wide variety of products are available form produce fruit   which include jams, soft drink carbonated beverages, alcoholic drink fermented products (tression and joslyn 1971)

The major steps of producing fruits juice include selection of fruits, all selected fruits should be of the best quality and of the required level of  maturity (Ihekoronye 19991). It should be washed with potable water, sort, peel destorng and slicing should take place under most hygienic conditions. Use of  cleared  surfaces  such  as plastic  covered  wooden table  or strong surface  are  desired.  Fruit can be extracted by fruit press fruit will or hand pulpier sieve and stainless steel had to be used for the extraction process.

Fruit juice are pasteurized in the jar in order to kill micro organism which causes spoilage and finally into clean sterile  container sealing into clean lids  or freezing (Ihekoronye 1999) these is mainly used when producing in large quality.

AIMS AND OBJECTIVE OF THIS PROJECT

To produce mixed fruit drink with our own locally source citrus fruit.

And to make sure that citrus oriented products are utilized when available by converting it into fruit juice which can used when the fruits are no longer in seism.

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