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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Institutions
- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 12
- Delta State University, Abraka, Delta State 139
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10