Nutritional and physicochemical characteristics of natural fruit juice formulated from papaya (Carica papaya), pineapple (Ananas comosus) and beetroot (Beta vulgaris)

Abstract

Maintaining optimal nutrition and healthy population continues to be a global priority. The group of liquids and beverages plays an important role in human nutrition. Most beverages consumed are artificial and contain an array of chemical molecules that can be harmful to the health of consumers. Papaya, pineapple and beetroot are the most popular fruits and legumes in Cameroon with several therapeutical effects. This study aimed to develop natural fruit juices from the combination of papaya, pineapple, and beetroot. Four different mixed fruit juices were made and analysed for various physicochemical and nutritional properties. The results of the study showed levels of pH (4.79-5.26), carotenoid (0.01 mg/100 mL), and vitamin C (23.56-50.85 mg/100 mL) in studied juices. The moisture, carbohydrate, soluble sugar, fat and protein contents varied from 91.4-94.36%, 4.38-7.16%, 1.19-1.73%, 0.12-0.26%, and 0.51-1.24%, respectively. The minerals ranged from 0.89-1.29 mg/100 mL, 5.28-6.32 mg/100 mL and 5.26-8.13 mg/100 mL, respectively for Fe, Ca, and Mg. Amongst the four juices, J4 was shown to be the most nutritive. Juices of this study could be used as food formulation material for infants and young children to prevent iron deficiency anemia. Also, post harvest loss fruits can be reduced by converting fruit into attractive mixed juice which increase value of the product.   Key words: Carica papaya, Ananas comosus, Beta vulgaris, juices mixed, nutritional characteristics.