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Physicochemical properties, antioxidant activity and sensory qualities of Pentadesma butyracea fruit pulp nectar and pineapple (Ananas comosus) juice blend

Bernolde Paul Ayegnon, Ifagbémi Bienvenue Chabi, Folachodé Ulrich Gildas Akogou, Adéchola Pierre Polycarpe Kayodé

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Int. J. Biosci.19(6), 189-199, December 2021

DOI: http://dx.doi.org/10.12692/ijb/19.6.189-199


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In Benin, the Pentadesma butyracea fruit pulp undergoes significant post-harvest loss due to its low valorization. For valorizing this pulp, mixed fruit juices were produced from the blends of Pentadesma butyracea and pineapple (Ananas comosus) fruit and pasteurized at 65°C for 20 min. The aim of this study was to identify the quality characteristics of Pentadesma butyracea fruit pulp nectar and pineapple (Ananas comosus) juice blend. The physical properties studied included pH, titratable acidity, total sugar and total solid with value ranges of 3.01-3.96, 0.11-0.62%, 0.70-13.89% and 7.38-14.67%, respectively. Chemical composition of the juice blends showed moisture content with a range of 83.37-98.95%, crude protein 0.75-0.89%, ash 0.51-0.92%, Fe 0.39-0.50mg/ml, Zn 5.59-6.77mg/ml, Ca 17.57-47.89mg/ml, Mn 0.16-7.21mg/ml, total phenolics content (TPC) 0.81-22.86mg/ml dw and vitamin C with a range of 32.89-47.12mg/100g, respectively. The antioxidant activity result showed that the P. butyracea fruit pulp is a valuable source of antioxidant pigments. Coliforms are absents in juice blends and the aerobic mesophilic bacteria, yeasts and moulds, and Staphylococcus aureus were below detection level in the juices. The panelists preferre the formulas C (50% P. butyracea, 50% Pineapple) and D (30% P. butyracea, 70% Pineapple) of P. butyracea fruit pulp/pineapple juice blends.


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Physicochemical properties, antioxidant activity and sensory qualities of Pentadesma butyracea fruit pulp nectar and pineapple (Ananas comosus) juice blend

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