PHYSICOCHHEMICAL, STORAGE STABILITY AND ORGANOLEPTIC PROPERTIES OF FRUIT DRINK PRODUCED FROM DESERT DATE, TAMARIND. BAOB AND DOUM PALM FRUITS.

1 Background of Study According to the CODEX General Standard for Fruits and Nectars "Fruits have the essential physical, chemical, organoleptic, and nutritional characteristics of the fruit(s) from which it comes (CODEX STAN 247-2005). Properly extracted Fruits are very similar to the fruit; they contain most substances which are found in the original ripe and sound fruit from which the Fruit is made. A fruit is made from the whole fruit (edible parts) and does not contain more sugar than the corresponding fruit. Ruxton et al., (2006) Fruit is a drink produce from the extraction or pressing of the natural liquid contained in fruits and vegetables. It is also a common practice to mix Fruits of different fruits and vegetables. Fruit did not emerge as a known beverage of choice until the Advent of pasteurization method allowed for the preservation of Fruit without fermentation (Ryan. 2011). The food and agriculture organization of the United Nations (FOA) estimate the total world production of citric fruit to be about 12,840313 tons in 2012. Fruit have been a part of human diet and food supplement over the years. They are rich sources of essential elements which are very important for our body to make body function properly, such as water, vitamins (A, Bl, B2, C, D and E), minerals (Ca, Mg, Zn, Fe, K etc.) and organic compounds (Okwuand Emenike, 2006; Dosumu et al., 2009). Fruits are also great sources of antioxidants which are responsible for scavenging free radicals. Fruits can be preserved as beverages such as fruit (orange, apple, grape Fruit, mango, pineapple etc.) or alcoholic beverage such as wine, brandy or vinegar. Fruits can be prepared by squeezing fresh fruits mechanically or by enzymatic process. Fruits are less fatty, nutrient dense beverages rich in vitamins, minerals and naturally occurring phyto nutrient that contribute to good health. Fruit promote detoxification in human body (Munich and Bland, 2017). 1.2 Aims and Objectives of the Study The aims of this study are: i. To produce Fruit from Doum palm, Desert date, Tamarind and Baobab fruit. ii. Determine the physicochemical properties of the Fruit produced. iii. Determine the storage stability of the Fruit produced. iv. Evaluate the organoleptic properties of the Fruit produced. v. Determination of mineral and Vitamin C content. 1.3 Statement of the Problem The production of Fruit drink from doum palm, tamarind, desert date, baobab to give recognition to the untapped nutritional value and to draw the attention of food expert and relevant agencies on the promotion of both local and global scale consumption there by boosting the economy of the host communities where he fruit are cultivated. 1.4 Limitations This project is limited to the production, determining the physicochemical, storage stability and organoleptic attributes of Fruit drink produced from doum palm, desert date, tamarind and baobab fruit. REFERENCES Aamer, R.A, (2015). Physicohcmical properties of doum (Hyphaenethebaica) fruits and utilization of its flour in formulating some functional foods. Alex. J. Fd. Sci. Technol. 13, 29-39. Aboshora W, Lianfu Z, Daher M, Qingran M, Qingrui S, Jing L, et al. (2014). Effect of extraction method and solvent power on polyphenol and flavonoid levels in Hyphaene thebaica L. Mart Arecaceae doum fruit, and its antioxidant and antibacterial activities. Tropical Journal of Pharmaceutical Research.; 13:2057-2063 Adansonia digitata L. - a review of traditional uses, phytochemistry and pharmacology Afr. Focus, 23 (1) (2010), pp. 11-51, J. Rashford The uses of the baobab flower (Adansonia digitata L.) Adeola AA, Aworh OC (2010) Development and sensory evaluation of an im-proved beverage from Nigeria's tamarind (Tamarindus indica L.) fruit. Afri-can Journal of Food Agriculture Nutrition and Development 10, 4079-4092 Admassu.M, Bekele A, Kim J.0 (2013). Nutritional Composition of Balanites aegyptiaca (DesertDate) and Hyphaene thebaica (Doum Palm) Fruits Consumed by Hamadryas Baboons (Papio hamadryashamadryas) Journal of nutritional ecology and food research Vol. 1, 198-206DOI:10.1166/jnef.2013.1037 African Indigenous Vegetables in Urban Agriculture Earthscan, London, U.K. (2009), pp. 271-284 J. Goody The Culture of Flowers University Press, Cambridge, U.K. (1993) Agbara, G. I., Ajiya, M. F. Alkali. Y. Amin I, B. & Mariam, J. (2018). effects of Preservatives and Storage Temperature bon the physio chemical, microbial and sensory properties of Sharba-Milk (A Nigerian Indigenous Soft Drink). theijst, 6, 144-150) Althwab, M.S. Alsattame, T.I. Al-mundarij, M.E. Hamad, M.H. Mousa Protective effect of baobab fruit pulp (Adansonia digitata L.) from oxidative stress induced in rats by high-fat diet Life Sci. J., 16 (1) (2019), pp. 1-10, Araya, Y. N. (2007) Contribution of trees for oral hygiene in East Africa. Ethnobotanical Leaflets.;11:38-44. Auwal Ms, Sanda KA, Mairiga IA, Lawan FA, Mutah AA, Tijjani AN, et al. The phytochemical, elemental and haematologic evaluation of crude mesocarp extract of albino rats. Asian Journal of Biochemistry. 2013