Nutritional Composition and Sensory Properties of Smoothies Produced from Pineapple (Ananus Comosus), Watermelon (Citrus Lanatus Thumb) and Mango (Mangifera Indica L)

Abstract

Micronutrient deficiencies constitute an enormous global public health burden and increasing the consumption of fruit in form of smoothies can help alleviate this lingering problem. The study assessed the nutritional composition and sensory properties of various samples of smoothies produced from the combinations of pineapple (Ananus comosus), watermelon (Citrus lanatus) and mango (Mangifera indica L). The concentration of each of the fruits was varied in the three major samples while the control comprised an equal proportion of each of the three fruits. The smoothie samples were coded MWP, PMW, WMP and CONT according to the proportion of each fruit contained therein. Proximate, mineral and vitamin composition and sensory properties of the four smoothie samples were assessed using standard methods. The result of the proximate analysis showed that sample MWP contained the highest protein (2.76%) and fat (1.75%). Sample WMP had more ash (1.50%) content, while PMW had higher crude fibre and carbohydrate compositions (2.41± 0.00 mg) and (4.11±0.70 %), respectively. The highest amount of calcium (74±2.82 mg) and potassium (196.25 mg) were found in sample PMW, while WMP had higher iron (9.28±0.03 mg). The sensory evaluation result showed that there was no significant difference in the colour, texture, flavour and general acceptability of the smoothies. The acceptance of smoothies coupled with their ability to furnish humans with essential nutrients shows that people can improve their dietary diversity and nutritional status through their consumption to remain healthy