Evaluation of the Quality of Juice Prepared from African Bush Mango (Irvingia garbonensis Var. garbonesis) Fruit Pulp

Aim: The study investigated the quality of juice prepared from African bush mango fruit pulp. Study Design: The study was carried out in three replications and the data were analyzed using analysis of variance in completely randomized design. Place and Duration of Study: The study was carried out at University of Nigeria Nsukka in 2014. Methodology: African bush mango pulp was blended with hot water at 1:5 dilution and the slurry was filtered through double folded muslin cloth. The juice was ameliorated with 8% (w/v) sucrose and then pasteurized at 65°C for 30 min. The juice was treated with 0.1% (w/v) sodium benzoate. The pulp and the treated juice were analyzed for the chemical composition, mineral and phytochemical contents. The sensory properties of the untreated and the sodium benzoate treated juices were determined. Results: The pH of the treated juice and pulp were 4.0 and 4.8, respectively. The juice contained 10°brix soluble solids while that of the pulp was 8°brix. The protein contents decreased from 4.8% in the pulp to 1.1% in the juice. Similarly, the carbohydrate contents decreased from 80.8% in the pulp to 7.72% in the juice. The juice contained lower energy content (41.58 Kcal/100 ml) than the pulp (355 Kcal/100 g). The vitamin C contents of the pulp and juice were 78 mg/100 g and 67 mg/100 ml, respectively. The Mg, Fe and Zn contents of the pulp were 104, 2.5 and 3.0 mg/100 g, respectively while the Mg, Fe and Z contents of the juice were 97, 1.3 and 1.9 mg/100 mg, respectively. The juice contained 272 mg/100 ml phenols, 1056 ug carotenoids, 395 mg/100 ml flavonoids and 43. 4 mg/100 ml anthocyanins. These phytochemicals were higher in the pulp than in the juice. The African bush mango juice and the sodium benzoate treated juice were not significantly different (p>0.05) in all the sensory properties evaluated. The juices were generally accepted by the panelists. Conclusion:  Accepted juice could be prepared from African bush fruit at 1:5 pulp to water dilution with 8% (w/v) sucrose addition. The juice was rich in vitamin C, essential minerals and phytochemicals

Quality Attributes of Fresh Palm Oils Produced from Selected Communities around Anyigba, Kogi State, Nigeria

Objective: To determine the physical and chemical qualities of fresh red palm oils produced from four selected communities around Anyigba town. Materials and Methods: Freshly prepared red palm oils were collected from four selected palm oil processing communities (Agbeji, Dekina, Agala-ate and Egume) around Anyigba town. The oils were analyzed for their physical (refractive index, impurities, density, smoke point, flash point and fire point) and chemical (moisture, free fatty acids, peroxide value, saponification value iodine value and unsaponificable matter) qualities using standard methods. Palm oil processors in the selected communities were interviewed on the methods of processing palm oil. Results: The palm oils had similar refractive index which ranged from 1.455 to 1.460. The Egume (0.08%) and Dekina (0.59%) palm oils contained lower impurities than the Agala-ate (1.95%) and Agbeji (1.58%) oils. The density did not differ significantly (p>0.05) among the oil samples. However, the Agala-ate oil had lower smoke, flash and fire points than the other oil samples. All the oil samples had low contents of moisture (0.25 to 2.29%) and free fatty acids (1.98 to 3.63%). The peroxide values of the oils varied from 7.1 to 8.8 meg/kg, with Dekina (8.8meg/kg) and Egume (7.1meg/kg) having the highest and lowest values, respectively. Agbeji oil had the highest saponification value (235mg KOH/g) while Agala-ate oil showed the lowest value of 191mg KOH/g. The iodine values of the Agala-ate (42.8) and Agbeji (40.3) were higher than those for the Dekina (30.4) and Egume (38.6) oils. Higher amount of unsaponifiable matter was obtained for Dekina (20.8g/kg) and Agbeji (17.8g/kg) than the Agalaate (9.3 g/kg) and Egume (7.9g/kg) oils. Egume oil was not significantly different (p>0.05 from NIFOR oil (control) in all the parameters assessed. Conclusion: All the oil samples had low levels of impurities, moisture, free fatty acids, peroxide value and iodine. However, Dekina and Agbeji palm oils contained substantial amounts of unsaponifible matters with respect to the other palm oils. Egume palm oil was comparable to NIFOR palm oil (control) in all the quality determining parameters and thus, was considered superior to the other palm oils produced around Anyigba town. Keywords: Palm oil, quality, extraction, adulteratio