Microbiological and Nutritional Evaluation of Water Melon Juice (Citrullus lanatus)

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dc.contributor.authorAdeniji, Paulina Olufunke
dc.date.accessioned2021-08-18T13:31:21Z
dc.date.available2021-08-18T13:31:21Z
dc.date.issued2013
dc.description.abstractStudies 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 sugaren_US
dc.identifier.urihttp://dspace.run.edu.ng:8080/jspui/handle/123456789/244
dc.language.isoenen_US
dc.publisherAcademia Arenaen_US
dc.titleMicrobiological and Nutritional Evaluation of Water Melon Juice (Citrullus lanatus)en_US
dc.typeArticleen_US
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