Nutritional and Proximate Composition of Juice Produced from Citrullus lanatus and Psidium guajava Blend

Akpoghelie Jacob Ogagaoghene, Akpoghelie Patrick Othuke, Omosigho, Hope N

Abstract


Mature ripe samples of watermelon (Citrullus lanatus) and fresh guava (Psidium guajava) fruit were purchased from an open market in Warri, Delta State Nigeria. Their juice was extracted, the extracts were mixed together and analyzed for their proximate, vitamins and mineral content. It was observed that the resultant juice samples had a pH range of 3.68 to 4.00. The sugar contents range from 5.85 mg/100g to 9.80mg/100g. The juice blend was observed to contain little fat, an appreciable amount of protein ranging from 0.25% to 0.26% was recorded. Also, moisture contents were observed to range from 72.30% to 96.40%. Data from the study reveals that the juice blend contains an appreciable amount of vital vitamins and minerals needed by the body for growth and repair. Hence, the Citrullus lanatus and Psidium guajava blend produced could be consumed without posing any health challenge and could be consumed fresh in - between meals or in an empty stomach in the absence of any form of sugar, sweeteners, preservatives flavouring or colouring. Thus, this study has not only established the possibility of producing suitable fruit juice from blend of watermelon and guava fruits, but it has been able to ascertain that the fruit blend is a healthy food.
Key Word: Citrullus lanatus, Psidium guajava, Nutritional, pH, vitamins, Minerals, juice blend, Juice.

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Chemical Society of Nigeria