Thesis Abstract

Abstract
This research project focuses on the production of mixed fruit using a combination of locally sourced citrus fruits including orange (Citrus sinensis), tangerine (Citrus reticulata), lemon C group (Citrus limon), and paradox citrus. The aim of the study is to explore the potential for creating a unique mixed fruit product that combines the flavors and nutritional benefits of these different citrus fruits. By leveraging the distinctive characteristics of each citrus variety, the goal is to develop a mixed fruit product that offers a harmonious blend of flavors and a rich source of vitamins, antioxidants, and other health-promoting compounds. The research will involve sourcing high-quality citrus fruits from local producers to ensure freshness and optimal flavor profiles. The fruits will be carefully washed, peeled, and segmented to extract the juicy pulp and minimize any bitter or pithy components. The different citrus varieties will then be mixed in various combinations to achieve the desired flavor balance and nutritional content. Special attention will be paid to the proportion of each fruit type in the mix to ensure a well-rounded taste profile that appeals to consumers. In addition to flavor considerations, the research will also evaluate the nutritional composition of the mixed fruit product. Citrus fruits are known for their high vitamin C content, as well as other essential nutrients such as fiber, potassium, and antioxidants. By combining different citrus varieties, the aim is to create a mixed fruit product that offers a broader spectrum of nutrients and health benefits compared to single-fruit products. Nutritional analysis will be conducted to quantify the levels of key nutrients in the mixed fruit product and compare them to recommended daily intakes. Furthermore, the study will assess consumer preferences and acceptance of the mixed fruit product through sensory evaluations and consumer surveys. Feedback from potential consumers will be crucial in refining the product formulation and identifying market opportunities. By understanding consumer preferences, the research aims to develop a mixed fruit product that not only meets nutritional needs but also satisfies taste preferences and culinary expectations. Overall, this research project seeks to innovate in the field of fruit product development by creating a novel mixed fruit product using locally sourced citrus fruits. Through a combination of flavor profiling, nutritional analysis, and consumer feedback, the study aims to demonstrate the potential for producing a market-ready mixed fruit product that offers a unique and appealing alternative to traditional single-fruit options.

Thesis Overview

INTRODUCTIONFruits 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 PROJECTTo 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.