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.