OBASI BLESSING CHIDI; ODOH PERSISTENCE IHOTU
Greener Journal of Agricultural Sciences | Greener Journals | 2023
Paper ID: RQL-PAPER-2026-000029 | DOI: 10.15580/gjas.2023.3.092123097 | Views: 8
Publication Date: 2023-08-23 | Volume: 13 | Issue: 3 | Pages: 186-197
Type: Journal article | Discipline: Agriculture | Subject Area: - | Language: English
DOI: 10.15580/gjas.2023.3.092123097
Smoothies with improved sensory characteristics and microbial quality were developed by blending watermelon-pineapple and sweet melon – cucumber. The fruits were sorted, washed thoroughly with clean water, peeled, sliced and diced into small cubes and blended. Smoothies from blends of watermelon – pineapple (WMP) and sweet melon – cucumber (SMC) were formulated. The samples were blended in different ratios: watermelon- pineapple control (WMPC-100%), watermelon-pineapple (90:10WMP1), (80:20%WMP2), (70:30%-WMP3), (60:40% WMP4) and (50:50%-WMP5), and the same ratios were also used for sweet melon-cucumber blends respectively. The samples were analysed for organoleptic properties and microbial quality. Significant (p>0.05) differences did not exist in sensory evaluation between blends; but within samples. The result for organoleptic properties based on blend ratios for watermelon-pineapple and sweet melon –cucumber in relation to the parameters assessed, for aroma, colour, taste, flavor and general acceptability showed that samples WMP3(70:30), WMP2 (80:20%) and SMC2 (80:20%) were the most preferred. Microbial count result for watermelon-pineapple sample for total bacterial cells, total coliform and fungi count ranged from; 1.5×104 to 8.2×103, 1.5×103 to 6.4×103 and 1.1×104 to 9.2×103 cfu/ml and for sweet melon-cucumber sample, the count ranged from 1.5×104 to 9.1×105, 1.0×106 to 9.6×103 and 1.8×105 to7.9x103cfu/ml. The biochemical test revealed some microbial floral such as Bacillus, Salmonella spp, Klebsiella spp, E.coli, and Staphylococcus aureus. The overall sensory scores for smoothies containing i) watermelon-pineapple and ii) sweet melon- cucumber was very good (8.0 & 7.0) respectively. With good manufacturing practices safe smoothie beverages prepared and consumed regularly can assist in the enhancement and sustainability of household food and nutrition security.
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