QUALITY EVALUATION OF SHEA PULP JUICE; PRODUCTION, PROXIMATE AND MINERAL COMPOSITION

Abstract

Shea trees (Vitellaria paradoxa) are common in African countries such as Nigeria, Ghana, Uganda, Sudan, and others. When fully ripe, the Shea tree's green fruit turns yellow. The tree is well-known and valued for its versatility. Its entire composition is useful in the food, pharmaceutical, and cosmetic industries. Among its applications is the production of butter from the nuts, while the rest of the fruit is left to rot or discarded. This study focuses on using other parts of the fruit to create a new product, reduce waste, and expand the Shea value chain. Three formulations of Shea fruit juice with 10, 25, and 50% Shea pulp were created. The juice were evaluated for nutritional, physicochemical, and mineral compositions. The nutritional composition revealed a high moisture content that ranged from 84.39 to 93.01%, high carbohydrate and caloric values, ranging from 5.84 to 8.96% and 33.51 to
67.31%, respectively. It also had a high concentration of vitamin C (16.45 - 38.99 percent). The mineral composition was observed to increase as the Shea pulp percentage increased. Magnesium was observed to be higher in sample C (36.71±0.24) while sample A recorded a lower magnesium content (18.04±0.06). Calcium was also found to be present in high concentrations (30.07 - 50.64 %). The juice's potassium content ranged from 58.6 - 50.54% in sample C to 24.6 - 60.16% in sample A. The physicochemical analysis revealed a close range of p H values (5.37 - 6.06 %) between the samples and the control, making the juice less susceptible to spoilage. Overall, the results presented a high-quality juice that could compete favorably in the market with other fruit juices.