1.1 Introduction
Fruit juices are liquid, non-alcoholic products with a different degree of clarity and viscosity, obtained through pressing or breaking up the fruits with or without sugar or carbon dioxide addition (Costescu et al., 2006). Fruit juices are ready and rich sources of vitamins, fibre and mineral salts for human consumption (Costescu et al., 2006). Based on fruits antioxidant capacities, these fruit juices are used as indicators for healthy nourishment as well as protection factors of the human body against oxidative destruction (Costescu et al., 2006). The increasing social and economic importance of food products besides the technology complexity of producing, processing and fragile food materials requires a more extensive knowledge of their physical properties because the rheological properties play an important role in the handling and quality attributes of processed foods (Shahnawaz et al., 2011).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research questions, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Fruit is a structural part of plant that contain seeds, normally fleshly, sweet and edible in a raw states, which includes; oranges, grapes, strawberries, juniper berries, pineapple and watermelon e.t.c (Abano, 2010). They are ripe ovaries or carpets that contain seed (McGee, 2004). Fruit contain various phytochemical compounds that are similar in composition to vegetables. All fruits contain a high percentage of water averaging 85% fat, protein and carbohydrate (cellulose and starch) are present in small amount (Agar et al., 2009). Most fruits are eaten as deserts and they can be processed into liquid products which include fruit juice, wines, and other preservesfruit products are marketed canned, bottled or packaged in tetra-packets.
Present dietary scenario necessitates exploring the possibilities of incorporating novel ingredients in commonly consumed foods rather than developing new food product (Aleem-Zakir et al., 2012). Food constitutes one of the most important foods for man. Their regular and copiously consumption maintains health and makes up for the losses in the human diet. Costescu et al., (2006) recommended the consumption of natural juices with pulp from food and medical points of view.
Pineapple and watermelon are considered for this purpose. The two fruits are always available all the year round in the markets throughout Nigeria especially in South-western part of the country. Pineapple belongs to the family of bromeliaceae. It is a tropical, perennial, drought tolerant plant that grows up to 5-8ft in height and spreads around about three to four feet. It is essentially a short stout stem with a rosette of waxy long, needle-tipped leaves. The fruit is described as compound fruit that develops from many small fruits fused together around the central core. It pulp is juicy and fleshy with the stem serving as a supporting fibrous core. It is an excellent source of antioxidant vitamin C which is required for the collagen synthesis in the body.
Watermelon belongs to the family Cucurbitaceae. This tropical flowering plant produces a special type of fruit with a thick rind and fleshy center. Fresh watermelon may be eaten in a variety of ways and is often used to flavor drinks. Watermelon contains about 6% sugar by weight with the rest being mostly water. As with many other fruits like orange, grapes and lemons dominate the market and because of high demand for juicy materials to quench thirst as well as to improve health, there is need to examine other available fruits and possibly their blends (with other fruits) in order to satisfy the consumers need.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Production of Juice from Pineapple and Watermelon.
1.3 Statement of Problems
Investigation revealed that fruits are difficult to keep for a considerable length of time, thus ripe fruits are utilized either as fresh fruit or processed into jam and other types of products. Most fruits are perishable in their natural state after harvest; deterioration sets in almost immediately due to metabolic activities which continue even after harvest.
The perishable nature makes it difficult to store and preserve fruits, hence, there is gradual loss of flavor and nutritional value. Large quantities of fruits are produced and wasted in Nigeria and many other developing tropical countries.
1.4 Aim and Objectives of Study
The aim of the study is to evaluate the Production of Juice from Pineapple and Watermelon In achieving this aim, the following specific objectives were laid out as follows:
- To examine the extraction process of pineapple and watermelon fruit juice; and
- To determine the physicochemical characteristics of the fruit juice and their blends from pineapple and watermelon fruits.
1.5 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- What is the extraction process of pineapple and watermelon fruit juice?
- What are the physicochemical characteristics of the fruit juice and their blends from pineapple and watermelon fruits?
1.6 Significance of Study
This study will be of immense benefit to researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.7 Scope of Study
The scope of the research is focused on the Production of Juice from Pineapple and Watermelon.
1.8 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection.
1.9 Definition of Terms
Fruit: It is a structural part of plant that contain seeds, normally fleshly, sweet and edible in a raw states, which includes; oranges, grapes, strawberries, juniper berries, pineapple and watermelon (Abano, 2010).
Fruit Juice Extraction: It is the process of squeezing the liquid content out of fresh fruits, to ease effective storage and prevent unnecessary wastage.
