Proximate and Mineral Composition of a Local Drink Made from Baobab Fruit (Adansonia digitata) Pulp
| dc.contributor.author | Adedayo, M .R. , Olayemi, F. F. and Bamishaiye, E. I. | |
| dc.date.accessioned | 2023-07-19T07:59:07Z | |
| dc.date.available | 2023-07-19T07:59:07Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | The study was carried out to determine the proximate and mineral composition of a local non alcoholic drink made from the fruit pulp of baobab (Adansonia digitata). The fruit pulp was obtained by manually removing the pulp from the seed. Hundred grammes (100g) of the fruit pulp was dissolved in one litre of sterile distill water for 10 min to make the local drink. The baobab drink thus produced was analyzed for their proximate and mineral composition to ascertain their quality as a fruit drink. It was observed that the drink has various minerals with the highest percentage in potassium (130ppm), followed by magnesium (29.8ppm), copper (17ppm), manganese (13ppm) and calcium (12.2ppm) while protein was found to be 2.2mgg-1, ash 4.4%, p H 3.1. The Vitamin C content was 26mgg-1 and the sensory evaluation also showed that the fruit drink was well accepted by the consumer. | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/510 | |
| dc.language.iso | en | |
| dc.title | Proximate and Mineral Composition of a Local Drink Made from Baobab Fruit (Adansonia digitata) Pulp | |
| dc.type | Article |