Microbiological and Nutritional Evaluation of Water Melon Juice (Citrullus lanatus)
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Date
2013
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Publisher
Academia Arena
Abstract
Studies were conduct on different samples of water melon juice (fresh water melon juice with sugar
(FWMJS), fresh water melon juice without sugar (FWMJWS), refrigerated water melon juice with sugar (RWMJS)
and refrigerated water melon juice without sugar (RWMJWS). The result of the investigation obtained showed that
the highest bacteria load of 5.3X 106 cfu/ml, fungal count of 1.2X106 cfu/ml and yeast count of 1.0X106 cfu/ml were
recorded in RWMJUS after 15 days of storage. The identification process revealed that microorganisms such as
Eschericca coli (20%) Staphylococcus epidermidis (16%) Saccharomyces cerevisiae (12%) and Aspergillus niger
(4%) were implicated. The nutritional analysis showed that FWMJWS have the highest % crude protein (0.71), ash
(0.10), and moisture content (69.75). However the RWMJS contained the highest quantities of Ca (0.51mg/100g), K
(1.31mg/100ml), Na (0.26mg/ml), P (0.156mg/ 100ml) Fe (0.30mg/100ml) Zn (0.018mg/100ml) and Mg
(0.012mg/100ml) similarly the quantities of Ca (0.51 mg/100g) and Mg (0.012 mg/100g) in FWMJS were the same
with that of RWMJS. Study therefore concluded that fresh water melon juice was more susceptible to microbial
attack compared to water melon juice fortified with sugar