Download complete project materials on Production Of Fruit Drinks From Carrot, Pineapple, Orange, Using Ginger And Garlic As Additives
CHAPTER ONE
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1.0 Introduction
Fruits are succulent or fleshy covering which are pulpy in character often juicy and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue attached (Ihekoronye and Ngoddy, 1985). Fruits are important to human health because they contain vitamin, enzymes and minerals (Akintunde, et al., 2004 ).
Fruits are also very important source of vitamin which prevent and combat disease in the body (Iwe et al., 2003). The demand for and acceptance of fruit drink in the daily diet of human is based on their nutritional value, flavor, aroma and their aesthetic characteristic such as colour, texture and cloudness (Zakari, et al., 2009).
Carrot is one of the popular root vegetable grown throughout the world and is the most important source of dietary carotenoids ( Torronen, et al., 1996). Pineapple contains carbohydrates, sugars, water, with low amounts of protein, fat, fibre and ash. It also contains important vitamins and minerals such a thiamin, riboflavin, vitamin B6, Folate, pantothenic acid, magnesium, manganese and potassium (Tochi et. al., 2008).
Ginger contains vitamins such as thiamin 2%, riboflavin 3%, Niacin 5%, vitamin B6, 12%, vitamin C 6%, and folate 3%. It also contain minerals such as magnesium 12%, Iron 5%, phosphorus 5% and sodium 1%, (USDA database). Garlic can be consumed (raw or cooked) as it have a characteristics pungent, spicy favor that mellows and sweeten considerably with cooking and they are medicinal in nature (Katzer, G 2009). It also contains vitamins and minerals such as thiamin, riboflavin, niacin, pantothenic acid, folate, magnesium, manganese, potassium and sodium (USDA nutrient database).
Orange are a very good source of vitamins, especially vitamin C which is an important anti-oxidant, help protect against cancer, heart disease, stress and for making the collagen protein involved in the building and health of joints, skin and blood vessels. It also contains minerals such as magnesium (3%) potassium 4%, and phosphorus (USDA Nutrient database).
The purpose of this project work is to produce mixed fruit from carrot, pineapple, orange, ginger, and garlic in order to prevent post – harvest losses of this perishable items when they are in season thereby making them into forms that can be stored for longer duration in refrigerator or deep freezer.
1.1 Statement of the Problem
Researches have shown evidence that people who avoid these fruits completely or consumed very little are indeed at high risk of constipation and other disease such as cancer, heart disease. An important part of production of fruit is lost annually due to poor post – harvest losses and some of these fruits have high moisture content and high water activity. This makes them highly perishable and susceptible to the growth of microorganism(yeast, mould and bacteria).
1.2 Justification of the study
In Nigeria, the availability of fruits is seasonal and highly perishable in nature (Nzeogwu and Udugwu, 2009). Since fruits are seasonal and cannot be stored for a long time in their natural form, it is therefore necessary to prevent fruit wastages by processing them into product which will retain the important nutritional value of the fruits such as mixed fruit drinks packaged in bottles and plastic containers.
1.3 Aim and objectives
The aim of this project work is.,
* To produce fruit drinks from carrot, pineapple, orange, using ginger and garlic as additives.
The objectives of this project are.,
* To evaluate drinks using proportion of carrot, orange, pineapple, ginger and garlic.
* To carryout statistical analysis of the product.
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