ABSTRACT
Pineapple (Ananas comosis) juice (PP) and Tiger``nut (Cyperus esculentus) milk (TN) were blended to a fruit drink. 100% pineapple was used as the control. The juice blend was stored for 72 hours at refrigerated temperature. The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were carried out at 12, 24, 48 and 72 hours interval. Changes in pH, Total soluble solids, Total solids, Specific gravity and acidity were observed. The acidity increased (0.013-0.037) and pH of the drink decreased progressively during the storage period from 4.05-3.43. The mean overall acceptability scores of 2 to 4-points for juice samples up to 40% Tigernut milk incorporated indicated the commercial scope for manufacturing good and nutritious pineapple juice blended with tigernut milk, which will also be helpful in providing some dietry requirements to the consumers. Storage in refrigerator for 72 hours was able to keep the microbial quality of the fruit drink within the acceptable limit from 1.00×103-4.00×103Cfu/ml for the Total viable count and 6.00×102-5.00×103Cfu/ml for the Total fungal count. There was no significant count up to 24 hours of storage. No Coliform was detected throughout the storage time. The juice blend is recommended for children, youth and elderly persons to be used up to 72 hours of production if refrigerated.
TABLE OF CONTENT
Abstract ix
CHAPTER 1
1.1 Introduction 1
1.1 Statement of Problem 3
1.2 Justification of the Study 3
1.3 Objectives of the Study 4
CHAPTER 2
2.1 Origin and Distribution of Pineapple 5
2.2 Pineapple Cultivars 5
2.2.1 Smooth cayenne 5
2.2.2 Queen 6
2.2.3 Red Spanish 6
2.2.4 Abacaxi 6
2.3 Nutritional, Medical and Industrial Value of Pineapple 6
2.4 Origin and Distribution of Tigernut 9
2.5 Tiger nut Composition 10
2.6 Nutritional, Medical, Industrial Value And Uses Of Tigernut
2.7 Microbial Examination of Tigernut 19
CHAPTER 3
MATERIAL AND METHODS
3.1 Sources of Raw Materials 20
3.2 Production of Pineapple Juice 20
3.3 Production of Tigernut Milk 22
3.4 Formulation of Food drink Blend 24
3.5 Physicochemical Analysis 24
3.5.1 Determination of pH 24
3.5.2 Determination of Titratable Acidity 24
3.5.3 Determination of Total Soluble Solid 25
3.5.4 Determination of Specific Gravity 25
3.5.5 Determination of Total Solids 25
3.6 Storage of the Samples 26
3.7 Microbial Analysis 26
3.7.1 Sterilization of The Material 26
3.7.2 Preparation of The Media 26
3.7.3 Determination of Viable Count 26
3.7.4 Determination of Total Fungal Count 27
3.7.5 Differential Count for Coliforms 27
3.7.6 Microscopy
3.8SENSORY ANALYSIS
3.9STATISTICAL ANALYSIS OF DATA
3.10 EXPERIMENTAL DESIGN
CHAPTER 4
RESULTS AND DISCUSSION
CHAPTER 5
CONCLUSION AND RECOMMENDATION
References 57
