Proximate Analysis and Optimization of Processing Techniques of Pineapple (ananas Comosus) Fruit Juice Production
Student: Shamsiyya Ibrahim Abdulkadir (Project, 2025)
Department of Science Laboratory Technology
Kano State Polytechnic, Kano, Kano State
Abstract
This study was carried out to determine the proximate composition and optimize the processing techniques involved in the production of pineapple (Ananas comosus) fruit juice. Pineapple juice is widely consumed due to its pleasant flavor, nutritional benefits, and medicinal properties. The study focused on evaluating moisture, ash, crude fiber, protein, lipid, and carbohydrate contents under different processing conditions such as temperature, extraction method, and pasteurization time.
Results showed that optimization of the processing temperature at 60°C for 10 minutes retained higher nutrient content compared to 80°C. The proximate composition revealed that pineapple juice contained high moisture (85.40%), moderate carbohydrate (11.65%), low protein (0.50%), lipid (0.20%), and ash (0.35%). The study concluded that controlled thermal processing enhances the nutritional quality and stability of pineapple juice.
Keywords
For the full publication, please contact the author directly at: shamsiyyaabdulkadir354@gmail.com
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- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
- Umaru Musa Yaradua University, Katsina, Katsina State 28
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 117
- University of Africa, Toru-Orua, Bayelsa State 4
- University of Benin, Benin City, Edo State 362
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 240
- University of Ibadan, Ibadan, Oyo State 14