Determination of the Nutritional Composition of Watermelon Smoothie Variants (pulp, Peel and Pulp &peel) With Milk

Watermelon is considered as one of the most important food crops in the world, which provide the staple food in Africa. The present study aimed to experimentally investigate the nutritional composition of watermelon smoothie formulated from the pulp, peel and from the pulp and peel with milk. Standard methods were used to determine the proximate, vitamins, minerals, and sensory evaluation respectively. Statistical analysis was used to compare the nutritional composition of the watermelon smoothie from the pulp with milk, from the peel and milk,and from both the pulp, peel and milk. The result reveals that there is significant difference in the ash content of the samples where SI has(632±040), sample S2 has (11.74±0.51), and sample S3has(13.15±0.31),,but in themoisture content there is no significant difference between sample S1 (9.24 ±0.56) and sample S2 (5.42±0.20). where the moisture content of S3 is (10.55 ± 0.49).in the protein content there is significant difference in the three samples in which the smoothie from both the pulp and peel (S2) has the highest value of (15.04±0.30), the watermelon smoothie from peel S2 has(7.75±0.15and sample S1 has(7.26±0.19).however,sample s1 had a higher lipid content(7.14±0.16) while sample s3 has (2.40 ±0.10) and S2 has (1.11 ± 0.13). the fiber content of the three samples shows significant difference to each other where sample S3 had the highest content(15.31±0.27) and sample S2 has (8.04±0.21) and sample S1 has(6.±0.the carbohydrate contents of the three samples shows significant difference to each other where sample SI is (63.47 ±0.30), sample S2 (65.35 ±0.47) and sample S3 (43.69 ± 0.20). In the sensory evaluation the texture of sample A (8.500±1.000) is higher than sample B (6.000±1.414),