Journal of Emerging Trends in Engineering and Applied Sciences: Research Areas

Article Title: Nutrient And Anti-Nutrient Changes Of Smoothie From Ripe Banana (Musa Sapientum), Carrot (Daucus Carota) And Predigested Soymilk Blends As Affected By Pasteurization
by Okwunodulu, I. N., Iyida, D. C., Okakpu, C. J. , Okakpu, K.G.

Abstract:
However, smoothie from fruit blends had been in existence, but that of banana, carrot and soymilk was a unique. This is to enhance their endowed phytonutrints for synergetic well being of the consumers, introduction of exotic flavor and colour and to increase fruit acceptability. Recently, stroke, cancer among others is prevalent which makes man weaker and sicker due to life style and can be prevented or reduced by adequate intake of vitamins and minerals. Banana, carrot and soymilk were blended at varying proportions to produce eight (four pasteurized at 75oC for 15 min and four unpasteurized) samples of the smoothies. The smoothie samples were subjected to mineral, vitamins and anti-nutrient analyses using standard methods. The results showed that mineral content (mg/100g) of pasteurized samples ranged from 2.47-4.34, 15.63-22.62, 22.37-26.34, 44.82-53.83 and 0.01-0.02 while un-pasteurized smoothie samples ranged from 2.63-4.34, 16.38-23.61, 21.49-27.54, 45.75-54.34 and 0.01-0.03 respectively for iron, calcium, potassium, magnesium and manganese. Vitamin content (mg/100 ml ) ranged from 0.11-0.30, 0.01-0.02, 0.93-1.44, 3.45-5.30 for pasteurized and 0.14-0.31, 0.01-0.02, 1.03-1.48 and 3.91-5.72 for unpasteurized samples respectively for vitamin E, B6, C and A. Anti-nutrient ranged from 0.03-0.07, 0.02-0.05, 0/01-0.02, 0.02-0.03 and 0.01-0.03 for pasteurized samples while unpasteurized samples ranged from 0.03-0.08, 0.03-0.05, 0.01-0.02, 0.02-0.04 and 0.02-0.03 respectively for tannin, flavonoid, phenol, phytate and saponin. Pasteurization improved the nutrients and reduced anti-nutrients. This study revealed that an acceptable smoothie can be prepared from banana, carrot and soymilk blend with enhanced nutritive value and low anti-nutrient values.

Keywords: Smoothie, Nutrient, Anti-nutrient, Fortification, Pasteurization, Soymilk.

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