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 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.
The processing of Shea (Vitellaria paradoxa) pulp juice plays a crucial role in its nutritional and sensory attributes, as well as its bacterial composition. This study aims to investigate the antinutritional factors, sensory properties, and microbial activity in processed Shea pulp juice. The study utilized various analytical methods, including proximate analysis, sensory evaluation, and microbial analysis. The findings provide valuable insights into the nutritional quality, taste profile, and microbial composition of Shea pulp juice after processing. The nutritional analysis revealed a substantial amount of moisture of 84.39 to 93.01%, as well as high carbohydrate and caloric values of 5.84 to 8.96% and 33.51 to 67.31%, respectively. It also had a high vitamin C concentration (16.45 - 38.99%). The anti-nutritional analysis shows the presence of phytate (42.80±1.42mg), and oxalate (0.42±0.22mg), it was also found to be very high in tannin (338.80± 1.36mg). Saponin has a low content of 16.59±0.14mg and Cyanide had the lowest quantity (13.23±0.13). Cyanide, oxalate, and phytate concentrations were found to be lower than the reference toxic standard level. In terms of sensory evaluation, all samples were accepted favorably with Sample A and B most preferable to C. This research contributes to the understanding of Shea pulp juice as a potential food source and highlights the importance of optimizing processing techniques to enhance its beneficial properties.
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