Formulation of functional beverage from a blend of baobab (adansonia-digitata), pineapple (comosus ananas) and black-plum (syzygium cumini) fruits

A Dissertation Submitted in Partial Fulfilment of Requirements for the Degree of Master’s in Life Sciences of the Nelson Mandela African Institution of Science and TechnologySeveral under-utilized tropical fruits have essential micronutrients and phytochemical composition with the potential to contribute to the nutrition of people in many poor communities where they are grown. This study was carried out to investigate the use of juice blends of baobab, pineapple, and black-plum fruits as functional beverages for human benefits. To understand potential consumers’ unmet need for healthy drinks, a knowledge, attitude, and consumption pattern (KAP) survey was conducted and it was revealed that most (85%) of the 151 participants seek affordable healthy beverages from a blend of juices with moderate sweetness and flavor. Pasteurized juice blends of baobab, pineapple, and black-plum fruits were analyzed for physicochemical, antioxidant, sensory properties, mineral compositions, and storage stability at 4°C for 4 weeks. The results showed that the vitamin C contents of individual juices synergistically contributed to the high values observed in the blends (317.45- 414.51 mg/L). Juice blends of baobab, pineapple, and black-plum fruits are good sources of calcium (57-153 mg/L), magnesium (71-130 mg/L), and antioxidants (ascorbic acid, total polyphenol contents (65-104 mg GAE/100 mL), scavenging ability (105.97-359.71 µmol TE/100 mL), and reducing potential (1376-1829 µMFe2+ L) the consumption of which can promote human health. Physicochemical parameters of juice blends were stable at refrigeration temperature (4°C) in the first two weeks; however, color change was observed towards the end of the fourth storage week. The formulated ready-to-drink (RTD) beverages compared well with a known market sample for sensory parameters with improved taste and consumer acceptability and showed good antioxidant potential although there was a relative decrease in vitamin C content during storage at both refrigeration and ambient temperatures. These findings reveal that baobab fruit pulp, pineapple, and back-plum fruits can be major ingredients in producing an antioxidant-rich functional beverage that meets the preferences of consumers