Title : Physicochemical properties, antioxidant activity and sensory qualities of Pentadesma butyracea fruit pulp and pineapple (Ananas comosus) juice blend
In Benin, the Pentadesma butyracea fruit pulp undergoes significant post-harvest loss due toits low valorization. For valorizing this pulp, mixed fruit juices were produced from the blends of Pentadesma butyracea and pineapple (Ananas comosus) fruit and pasteurized at 65°C for 20min. The aim of this study was to identify the quality characteristics of Pentadesma butyracea fruit pulp and pineapple (Ananas comosus) juice blend. The physical properties studiedincluded pH, titratable acidity, total sugar and total solid with value ranges of 3.01 – 3.96, 0.11 – 0.62%, 0.70 – 13.89% and 7.38 – 14.67%, respectively. Chemical composition of the juiceblends showed moisture content with a range of 83.37 – 98.95%, crude protein 0.75 – 0.89%, ash 0.51 – 0.92%, Fe 0.39 – 0.50mg/ml, Zn 5.59 – 6.77mg/ml, Ca 17.57 – 47.89mg/ml, Mn0.16 – 7.21mg/ml, total phenolics content (TPC) 0.81 – 22.86mg/ml dw and vitamin C with a range of 32.89 – 47.12mg/100g, respectively. The antioxidant activity result showed that the P.butyracea fruit pulp is a valuable source of antioxidant pigments. Coliforms are absents in juiceblends and the aerobic mesophilic bacteria, yeasts and moulds, and Staphylococcus aureus werebelow detection level in the juices.The panelists preferre the formulas C (50% P. butyracea, 50% Pineapple) and D (30% P. butyracea, 70% Pineapple) of P. butyracea fruit pulp/pineapplejuice blends.