Nutritional values, chemical compositions and antimicrobial activities of fruit juice from pineapple (Ananas comosus L.) and coconut (Cocos nucifera L.) blends.

Abstract

This research was carried out to determine the nutritional values and antimicrobial activities of a mixed fruit juice from Coconut (Cocos nucifera) and Pineapple (Ananas comosus) which was pasteurized at 80°C for 10 minutes. The Phytochemical components of the fruit juices were analysed whereby the amount of alkaloids was higher than the amount of flavonoids. The physical properties studied included pH, titratable acidity and total solids. Nutritional, chemical compositions and antimicrobial activities of individual fruit juice and their blend were also carried out using standard methods. Sensory evaluation result showed a significant difference (p<0.05) in their colour, flavour, taste and overall acceptability of the juice blend. Their pH and titratable acidity values that were in reversed manner confer on them longer storage period. The samples had good antimicrobial activities.