Thesis Abstract

Abstract
This research project aims to explore the production of a mixed fruit drink using locally sourced citrus fruits. The objective is to create a refreshing and nutritious beverage that incorporates the flavors and health benefits of citrus fruits such as oranges, lemons, and limes. The study will involve sourcing high-quality citrus fruits from local farmers to ensure freshness and support the community. The process of creating the mixed fruit drink will involve juicing the citrus fruits and blending them with other complementary fruits to enhance the flavor profile. Additionally, natural sweeteners and preservatives will be carefully selected to maintain the drink's quality and shelf life. The project will also focus on developing a standardized recipe that can be replicated consistently for commercial production. In terms of health benefits, citrus fruits are rich in vitamin C, antioxidants, and fiber, which are essential for overall well-being. By incorporating these fruits into a mixed drink, consumers can enjoy a tasty beverage while also receiving a boost of nutrients. The project will highlight the nutritional advantages of the mixed fruit drink to promote it as a healthy beverage option in the market. Moreover, the research will delve into consumer preferences and market trends related to fruit drinks to ensure that the final product meets the demands of the target audience. By conducting surveys and taste tests, the project aims to gather feedback that can be used to optimize the flavor profile and packaging of the mixed fruit drink. This consumer-centric approach will help tailor the product to suit the preferences of potential consumers. Furthermore, the project will address sustainability aspects by exploring eco-friendly packaging options and waste management strategies. By considering the environmental impact of the production process, the study aims to create a socially responsible product that aligns with current sustainability standards. Overall, this research project on producing a mixed fruit drink with locally sourced citrus fruits combines elements of agriculture, food processing, nutrition, and consumer behavior. By leveraging the benefits of citrus fruits and catering to consumer preferences, the project aims to develop a marketable beverage that promotes local agriculture, health, and sustainability.

Thesis Overview

INTRODUCTION

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 beverage 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 hygienic 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.