Safety Evaluation on Antinutritional, Bacterial Properties with Sensory Acceptability of Processed Shea (Vitellaria Paradoxa) Pulp Juice

The processing of Shea (Vitellaria paradoxa) pulp juice plays a crucial role in its nutritional and sensory attributes, as well as its bacterial composition. This study aims to investigate the antinutritional factors, sensory properties, and microbial activity in processed Shea pulp juice. The study utilized various analytical methods, including proximate analysis, sensory evaluation, and microbial analysis. The findings provide valuable insights into the nutritional quality, taste profile, and microbial composition of Shea pulp juice after processing. The nutritional analysis revealed a substantial amount of moisture of 84.39 to 93.01%, as well as high carbohydrate and caloric values of 5.84 to 8.96% and 33.51 to 67.31%, respectively. It also had a high vitamin C concentration (16.45 - 38.99%). The anti-nutritional analysis shows the presence of phytate (42.80±1.42mg), and oxalate (0.42±0.22mg), it was also found to be very high in tannin (338.80± 1.36mg). Saponin has a low content of 16.59±0.14mg and Cyanide had the lowest quantity (13.23±0.13). Cyanide, oxalate, and phytate concentrations were found to be lower than the reference toxic standard level. In terms of sensory evaluation, all samples were accepted favorably with Sample A and B most preferable to C. This research contributes to the understanding of Shea pulp juice as a potential food source and highlights the importance of optimizing processing techniques to enhance its beneficial properties

Anti-Nutritional and Nutritional Composition of Zobo (Hibiscus Sabdariffa) Enriched with Pineapple and Orange Juice

Zobo (Roselle), a popular traditional Nigerian beverage, is known for its rich taste and potential health benefits. Recently, there has been growing interest in enhancing the nutritional value of Zobo through the addition of fruit juices. This research aimed to assess the Anti-nutritional and nutritional composition of Zobo enriched with pineapple and orange juice. The results revealed that the incorporation of pineapple and orange juice significantly increased the moisture content as expected of a juice product. Crude fibre and carbohydrates were found to increase as pineapple and orange were added. All anti-nutrient contents were also found to be low in all samples. Notably, saponin concentrations in Zobo samples were found to be 5.70±0.02, 4.81±0.09, 4.09±0.03, 4.38±0.54. The presence of Saponin in food is known to kill protozoa and mollusks, and also act as antifungal and antiviral agents. Furthermore, indicates that the panelists accepted the four samples in all of the attributes except sample D. These findings support the potential of Zobo enriched with pineapple and orange juice as a functional beverage with enhanced nutritional qualities