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Chemical Characterisation of Pulp, Seed Powder & Ready-to-drink Juice Produced from Syzygium Cumini Fruit

Students attend a practical session in the Food Technology and Business Incubation Centre (FTBIC), College of Agricultural and Environmental Sciences (CAES), Makerere University, Kampala Uganda. Date taken: 12th August 2010

Despite the nutritional potential of Syzygium cumini, commonly known as black plum,there has been limited utilisation of the fruits (pulp and seeds) and yet it has capacity to significantly contribute to food and nutrition security. The purpose of this study was to explore the possibility of utilizing S. cumini fruits in the production of a nutritious and acceptable juice. Ripe S. cumini fruits were randomly sampled from Nakasero Market, Kampla. The fruits were bulked and processed to obtain pulp and seeds. The seeds were separated from pulp, dried and milled into powder while the pulp was processed into juice. The seed powder was used in the formulation of the ready-to-drink juice at 0, 1.25 and 5%. The sensory evaluation was carried out to ascertain the acceptability of juice in which the seeds of S. cumini have been added. The pulp contained total phenolic concentrations in the order of 27.7±2.06 mg 100 g-1; while dried seed powderand juice contained 57.2±4 and 10.6±1.25 mg ml-1, respectively. The levels of flavonoidswere  less  in  juice  (5.7±1.0  mg  100  -1  g)  compared  to  pulp  (36.00±5.95) and  seeds (457.2±31.44 mg 100 -1 g). The total antioxidant activity (TAA) in terms of 1, 1-diphenyl-2- picrylhydrazyl (DHHP) percentage inhibition for pulp, seed powder and ready-to-drink  juice  were  85.75±0.54,  93.94±0.43  and  25.30±6.07%,  respectively.  Sensory acceptance reduced with increased levels of dried seed powder incorporated into the juice. On the other hand, the amounts of antioxidants increased in the different juice samples with increase in amounts of dried seed powder.

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Source: Makerere University Journal of Agricultural and Environmental Sciences, College of Agricultural and Environmental Sciences (CAES)

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