COMPARATIVE STUDIES OF THE SUGAR AND MINERAL

CONTENT OF INDUSTRIALLY PROCESSED FRUIT JUICE

AND FRESHLY PREPARED FRUIT JUICE SOLD WITHIN
GOMBE
STATE.

BY

NURU GARBA
(2020/HND/SLT/CHBCH/030)

DEPARTMENT OF SCIENCE LABOROTORTECHNOLOGY,

THE FEDRAL POLYTECHNIC, DAMATURU, YOBE STATE.
 INTRODUCTION
Fruit juices are becoming important part of modern diet
in many communities. Their consumption is popular in
Nigeria because of their health and invigorating benefits
(Abdullahi, et al., 2013). They act as nutritious
beverages and play significant roles in healthy diets
because they offer good taste and varieties of nutrients
found naturally in fruit. In Nigeria, different kinds of
seasonal fruits are available including apple, orange,
pineapple, and grape which provide an abundance of
vitamins, minerals, antioxidants and fibers, all of which
are essential for human health (Adesola, 2014).
 AIM AND OBJECTIVE OF THE STUDY
 To compare the sugar and mineral content of industrially
processed and freshly prepared fruit juices sold within Gombe
state.
 To determine fructose, glucose and sucrose contents of industrially
processed and freshly prepared fruit juice samples.
 To determine the concentration of the minerals (Na, K, Ca, Mg, P
and Fe) in industrially processed and freshly prepared fruit juice
samples.
 METHODS
 ATOMIC ABSORPTION SPECTROPHOTOMETRIC METHOD

 COMPLEXOMETRIC TITRATION METHOD

 FLAME PHOTOMETRIC METHOD

 SAMPLE
Fresh Apple (Malus domestica Sweet orange (Citrus sinensis)
Fresh pineapple (Ananas comosus) Fresh red grape (Vitis vinifa).
 REFERENCE
Abdullahi, M.S. (2013). Toxic effects of lead in humans: An overview. Global Advanced Research Journal
of Environment of Science and Toxicology, 2(6): 157-162.
Adesola, O. (2014). Management of potassium disorders. Clinicians Brief, 3: 69-72.
Adubofuor, J., Amankwah, E., Arthur, B. and Appiah, F. (2012). Comparative study related to physico-
chemical properties and sensory qualities of tomato juice and cocktail juice produced from oranges,
tomatoes and carrots. African Journal of Food Sciences, 4(7): 427- 433.
Alaka, O., Aina, J. and Falade, K. (2016). Effect of storage conditions on the chemical attributes of
storage conditions on the chemical attributes of Ogbomoso mango juice. European Food Research
and Technology, 218: 79-82.
Al-Ramalli, S.W., Haris, P.I., Harrington, C.F. and Ayub, M. (2014). A survey of arsenic in foodstuffs on
sale in the United Kingdom and imported from Bangladesh. Science Total Environment, 337: 23-
30.
THANK

YOU

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