Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox)

Project and Seminar Material for Food Science and Technology (FST)

Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox)


Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended together, sample A 9:5:1:1:1, B5:2:1:1:1: C 4:3:2:2:2: D6:1:1:1:1:1: Quality parameter tested and the result obtained are Vit C A 16.12,B 17. 34, C 24.20, D23.47 and E10.48 mgliooul. Tctoable acidity A 1.04, B1.06 C1.03, D1.08 and E1.O2 kgmlu3. total solid A12.06,B12.22, C13.14. D14.34 and 16.011. Specific griocty A 1.26, B1.11 C1.12,D1.11 and E1.13. Sensory evduation test showed that sample A 13 and C are the same at 5 1/1significant deference. Sample C is greater in total solid. Sample A is the best accepted. The process is recommended for the production of mixed fruit juice.

Table of Content

  • Title page i
  • Certification page ii
  • Dedication iii
  • Acknowledgement iv
  • Abstract v
  • Table of content

Chapter One

  • Introduction
  • Aims and objective

Chapter Two

  • 2.0 Literature review
  • 2.1 Classification
  • 2.2 Inorganic elements in citrus fruits
  • 2.3 Sugars in citrus fruits
  • 2.4 Essence in citrus fruits
  • 2.5 Organic acid in citrus fruits
  • 2.6 Lipids in citrus fruits
  • 2.7 Peptic substances in citrus fruits
  • 2.8 Pigments in citrus fruits
  • 2.9 Enzymes in citrus fruits

Chapter Three

  • 3.1 Materials and methods
  • 3.2 Sources of raw material
  • 3.3 Production of fruit juice.
  • 3.4 Chemical / physical quality indices of fruit juice

Chapter Four

  • 4.1 Result and Discussion

Chapter Five

  • 5.1 Conclusion and Recommendation
  • Appendix
  • Reference

Chapter One


Fruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in character often juice and since they develop from flowers of plants they consist of the ripened seed or seeds with some edible tissue attached ( Iheoronye and Ngoddy 1985). Fruits are also plant parts which have aromatic and fragrant characteristics and are usually sweet or sweetened before eating. They may also be processed into other fruits bevcarge marmalades, fruit butters, vinegar, nectars wine pastes price and preserves (Ihekoronye 1999). Processing method used for any fruit depends on the fruit type (janick et- al 1981)

There are also different kinds of tropical fruits available for the production of fruit juices and they are pineapple, grape lime lemon shaddock oranges paw- paw tangerine all these are used for the different purpose depending on the type of drink that is desired, one mature and fully ripe. The chief nutritional contribution of citrus juices other than the calorific energy supply by their natural sugar content is vitamin C which is the anti scurvy vitamin. These facts proves that the possibility that fruit drinks might be substituted for break fast serving. All the ready to serve canned juice and a few of the other in contrast contained substantial amount of vitamin C.

Various authorities have estimate that 25- 80 % fresh fruit and vegetable produced are lost at harvest in tropical regions which include a large proportion of developing countries, losses can be of considerable economic and social importance. (unpublished hand out 1.

Fruit due to their composition and physiology are highly perishable and therefore needed to undergo some treatment which will aid in improving and increasing the sholf life of the fruit. It is also important to process fruit so as to maintain consistency and to ease shipping and also necessary to process those fruits so as to manufacture for both home grown and imported product for exports so as to aid imposing the wealth of the country.

Tropical fruits include pineapples, orange grape, lime guava, shaddock, lemon and we have them grouped into various classification. Example fig fruits and citrus fruit etc.

A wide variety of products are available form produce fruit which include jams, soft drink carbonated beverages, alcoholic drink fermented products (tression and joslyn 1971)

The major steps of producing fruits juice include selection of fruits, all selected fruits should be of the best quality and of the required level of maturity (Ihekoronye 19991). It should be washed with potable water, sort, peel destorng and slicing should take place under most hyjenic conditions. Use of cleared surfaces such as plastic covered wooden table or strong surface are desired. Fruit can be extracted by fruit press fruit will or hand pulpier sieve and stainless steel had to be used for the extraction process.

Fruit juice are pasteurized in the jar in order to kill micro organism which causes spoilage and finally into clean sterile container sealing into clean lids or freezing (Ihekoronye 1999) these is mainly used when producing in large quality.

Aims and Objective of this Project

To produce mixed fruit drink with our own locally source citrus fruit.

And to make sure that citrus oriented products are utilized when available by converting it into fruit juice which can used when the fruits are no longer in seism.

Chapter Five

Conclusion and Recommendation

Citrus fruits being seasonal fruits need to be utilized when it is available by converting into finished products like fruit juice, fruit drinks, squashes and Jan. the essence of this is to make sure that it is available during the period of scarcity. And for any production matured and healthy fruit should be used. Pasteurization is very important in order to extend the shelf life of the fruit drink. Packaging material should be of good quality to avoid contamination.
From the study carried out locally source citrus fruits can be used for the production of mixed fruit drink because of it’s nutritional quality. It is therefore recommended that matured ripe and firm citrus fruits / orange, Tangerine, Grape, Lemon and Lime can be used for the production of mixed fruit drink.

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