Orange ( Citrus sinensis ), lemon ( Citrus limon) , ginger ( Zingiber officinale ) and honey contain nutrients and phytochemicals that are beneficial to health. Most of the available fruit drinks are artificial and may contain a lot of chemicals which could be unhealthy and detrimental to the health of the consumers. This work was aimed at formulating a healthy fruit drink from the combination (blend) of orange, lemon, ginger and honey for the development of a new product. Thirty (30) different juice blends (formulae) were made and subjected to sensory evaluation, from which five best formulated juices were selected using a 9 point hedonic scale. These were then subjected to physicochemical, nutritional, phytochemical, microbiological analyses and shelf-life studies. The results of the study showed pH (3.40–4.90), Vitamin C (0.04–0.06 mg/mL), titrable acidity (0.04–0.21 citric acid mg/100mL), total soluble solids (2.90–20.69%), reducing (0.41–1.44 mg/mL) and non-reducing sugar (0.21–2.06 mg/mL). The moisture, protein, fat, ash, fibre and available carbohydrate contents ranged from 79.31-97.10 %, 0.01–0.56g/100mL, 0.05–0.11g/100mL, 0.51–1.13g/100mL, 0.01–0.09g/100mL and 16.39–22.99g/100mL respectively. The macro (K, Ca, P, Na) and micro (Zn, Fe) minerals varied differently with Potassium (K) being the most abundant. Amongst the five best formulated juices, F22 (5% lemon juice) was the most organoleptically accepted. On the other hand, F21 (10% lemon juice + sugar) which had the least overall acceptability amongst the five, was shown to be the most nutritive.

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Aims: Annona comprises many species but four are known as bearers of edible fruits, namely, A. reticulata, A. squamosal, A. cherimola and A. muricata. Soursop is not quite exploited in Cameroon. This work was aimed at determining the nutritional and phytochemical properties of soursop pulp and formulated juices. Methodology: The proximate composition, mineral and phytochemical contents of the pulp and formulated juice with food additives were determined using standard methods. The sensory evaluation of the juice was conducted using a 9- point hedonic scale. Results: Overall acceptability of the juices ranged from 3.87- 6.38. The qualitative phytochemical screening of the juices showed major secondary metabolites (alkaloids, saponins, tannins except steroids and glycosides). Quantitatively, total phenolic content ranged from 0.26-0.89mg GAE/ mL. Proximate composition of the pulp and juice also varied showing; protein (0.58-7.45%), lipid (0.10-0.74%), fibre (1.26-24.23%), ash (1.29 to 2.22%), carbohydrate (8.63-21.0%) and moisture (45.0-88.23%).The minerals in the pulp and juice were; K (7.70-10.06mg/g), Fe (0.19-0.42mg/g), Ca (0.96-2.16mg/g), Mg (0.19-0.68mg/g), Zn (0.04-0.08mg/g), P (0.05-1.23) and Na (0.73-0.81mg/g). Inclusion of additives to the juice generally increased the acceptability of consumers. Conclusion: It can be concluded that soursop pulp and juice contain appreciable amounts of nutrients and phytochemicals which can be exploited to improve nutrition and health. This may contribute to an increase in itsconsumption, a reduction in postharvest losses and an increase in domestication of soursop plant.