Bioactive Properties, Chemical Composition, and Sensory Acceptance of Juice Blends from Orange and African Locust Bean (Parkia Biglobosa)

ABSTRACT

The seeds of Parkia biglobosa (African locust bean) are usually fermented to give a condiment popularly known as (‘dawadawa/iru’) used for the preparation of soup. In spite of the increasing popularity and research works on its seeds, the yellow dry powdery fruit pulp has not attracted much attention. Parkia juice was extracted from the sweet yellow fruit pulp of Parkia biglobosa. The addition of parkia juice (25, 50, or 75%) to orange juice on the physicochemical, antioxidant capacity and sensory acceptance was studied. Total flavonoids, total phenolic content, antinutrients and storage stability were determined. The parkia juice significantly enhanced the crude protein, fiber, and bioactive compounds (total phenolic, flavonoids, vitamin C and A) of orange juice. Antioxidant capacity increased while antinutrients decreased. Freezing temperature exhibited the most appropriate condition for vitamin A retention. The overall highest acceptability was at 75% parkia juice addition, although all the treatments were comparable to the control. Juice from parkia fruit pulp enhanced the nutritional and antioxidant activity of the juice.

KEYWORDS:

• Antioxidant capacity
• vitamin A
• Parkia biglobosa
• sensory evaluation
• beverage
• functional Food

Disclosure statement

The authors declare no conflict of interest