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.
Suatu percobaan telah dilakukan dengan menggunakan jenis pupuk kandang dan frekuensi penyiraman PGPR untuk meningkatkan produktivitas dan hasil tanaman sorgum (Sorgum bicolor L.) Penelitian yang bertujuan untuk mengetahui dampak pertumbuhan dan produksi sorgum (Sorgum bicolour L.) dengan menggunakan jenis pupuk kandang dan frekuensi penyiraman PGPR. Penelitian ini dilaksanakan di kebun percobaan Fakultas Pertanian Universitas Timor, pada bulan Januari-April 2019, rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial 3x3 dengan 3 kali ulangan. Faktor pertama adalah jenis Pupuk Kandang (K) yakni: Tanpa pupuk kandang, Pupuk Kandang Sapi, Pupuk Kandang Kambing. Faktor kedua adalah Frekuensi penyiraman PGPR (F) yakni: Tanpa penyiraman PGPR, dua kali penyiraman PGPR, tiga kali penyiraman PGPR. Hasil sidik ragam (anova) menunjukkan bahwa tanpa pemberian jenis pupuk kandang dan tanpa frekuensi penyiraman PGPR berinteraksi secara positif (P<0.05) dalam mempengaruhi nilai indeks panen. Pengaruh utama faktor tunggal jenis pupuk kandang kambing rata-rata menunjukkan hasil terbaik yang dapat diekspresikan dalam bentuk (suhu tanah terendah, kadar lengas 42 dan 180 HST tertinggi, tinggi tanaman 15, 45 dan 75 HST tertinggi, jumlah daun 45 HST terbanyak, diameter batang 45 HST terbesar, berat kering biji per tanaman terberat, berat kering 1000 biji terberat, populasi berat kering biji terberat, keparahan penyakit terendah dan berat kering brangkasan terberat sedangkan faktor tunggal frekuensi penyiraman PGPR tidak menunjukkan beda nyata antar aras perlakuan.
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