Project Abstract

Abstract
The production of mixed fruit using locally sourced citrus fruits such as Orange Citrus Sinensis, Tangerine Citrus Reticulata, Lemon Citrus C Groups, and Citrus Paradox offers a novel approach to creating unique and flavorful fruit blends. This research project aims to explore the feasibility and potential benefits of combining these citrus fruits to produce a new mixed fruit product that capitalizes on the individual characteristics of each variety. By leveraging the diverse flavors, aromas, and nutritional profiles of these citrus fruits, the goal is to develop a high-quality mixed fruit product that appeals to consumers seeking a fresh and distinctive taste experience. The project will involve sourcing fresh citrus fruits from local growers and suppliers, ensuring the use of high-quality, ripe produce for the mixed fruit production process. Through careful selection and blending of the different citrus varieties, the project aims to achieve a harmonious balance of sweet, tangy, and citrusy flavors in the mixed fruit product. In addition to flavor profiling, the research will also focus on optimizing the nutritional content of the mixed fruit by incorporating fruits with complementary health benefits. Furthermore, the research will investigate various processing techniques to maximize the retention of natural flavors, colors, and nutrients in the mixed fruit product. Methods such as cold-pressing, minimal heat processing, and vacuum-sealing will be explored to preserve the freshness and quality of the citrus fruits used in the blend. By minimizing the use of additives and preservatives, the project aims to create a mixed fruit product that is not only delicious but also natural and healthy. The sensory evaluation of the mixed fruit product will be a key component of the research, involving consumer taste tests and feedback sessions to assess the overall acceptability and appeal of the citrus fruit blend. Factors such as flavor intensity, texture, aroma, and visual appeal will be evaluated to ensure that the mixed fruit meets consumer expectations and preferences. The project will also investigate potential market opportunities for the mixed fruit product, identifying target consumer segments and distribution channels for commercialization. In conclusion, the production of mixed fruit using locally sourced citrus fruits presents an exciting opportunity to create a unique and marketable product that showcases the rich diversity of citrus flavors. By leveraging the distinctive characteristics of Orange Citrus Sinensis, Tangerine Citrus Reticulata, Lemon Citrus C Groups, and Citrus Paradox, this research project aims to develop a high-quality mixed fruit blend that appeals to consumers looking for a fresh, flavorful, and nutritious fruit option.

Project 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.