PRODUCTION OF ANNONA
MURICATA JUICE (SOURSOP) AND ITS ASCORBIC ACID DETERMINATION
CHAPTER ONE
INTRODUCTION
1.
BACKGROUND OF THE STUDY
Soursop (Annona Muricata)
also known as
guanabana belonging to the family Annonaceac and and indigenous to tropical
north and south America is one of the exotic frits prized for its very
pleasant, sub acid, arorratic and juicy flesh (morton et al, 1987). The fruit
haroly grows intemperate countries (Janick et al, 1969) and was introduced in
china, Australia and Africa (Anon, 1975) and thrives in the rain forest zone of
West Africa (Glendhil et al, 1972). Observation showed that it grows throughout
southern Nigeria and it is mostly Eater as fresh fruits.
According to Dalzell
(1948), soursop has a pleasant aroma which is taken as desert or made into
arefreshing beverage. It consists of a large heart-shaped edible fruit of
various sizes. However, it is highly susceptible to spoilage, softens very
rapioly during ripening and becomes mushy and difficult to consume fresh.
Soursop is equally rejected at market because of external injury or uneven
shape and size (Umme et al, 2001).
The economic and
nutritional importance of fruits to nigerias cannot be over emphasized. It is a
major source of income for farmers who cultivate them for fresh. Soursopleke
other tropical fruits serves as a potential source of raw materials for fruit
products such as juice, beverages, wines, jellies etc (Tressler and Ardel
2003).
Fruit Juice is the liquid
naturally contained in fruit or vegetable tissue fruit and can be prepared
mechanically by squeezing fresh fruits or fresh vegetables. Soursop juice is
diuretic while other parts have antibacterial, anti- cancerous, astringent,
sedative and other properties (Taylor 1998).
According to hedick (2000),
soursop juice serves as non-alcoholic beverage drinks for thirst guenching, for
pleasure and for supplying vitamin especially vitamin c.
Vitamin c or ascorbic acid
is one of the major nutrient in soursop fruit and other fruits and does great
work in the body. Ascorbic acid plays an important role in the tissues as an
anti-oxidant, curing of scurvy, intercellular cementing to build connective
tissues and help in general body metabodism (Schneeman, 1990).
In Nigeria tobody, most of
the juices made from natural sources have increased and the availability of
fruits is short lived due to their seasonal and highly perishable nature. A
large percentage of the fruits are consumed directly as they come from the
orchards. Due to lack of appropriate storage facilities, up to 30-60% losses
are recorded annually during peak harvesting seasons. In order to minimize
these losses, there is need to preserve and store them from time of harvest
through the period of scarcity, for the purpose of retaining them as foods, an
article of trade and to make them available at off season period (Tressler et
al, 1980).
1.2 STATEMENT OF
PROBLEM
Owing to the fact that
there is a good demand for fruits al all times of the year, a demand which is
not adequately met at present and the production of fruit crops is seasonal.
Thus there is a need to preserve and store them so as to make them available in
and out of season in order to meet their demands by people.
1.3 OBJECTIVE OF THE
STUDY
In view of the fact that
soursop is a seasonal fruit and as a fruit will also contain essential minerals
which are beneficial to man. The aim of this research is as follows.
i.
Production of fruit juice from edible part of Annona Muricata (Soursop).
ii.
To determine the ascorbic acid content of the fruit juice
produced.
iii.
To compare the ascorbic acid content of the juice produced with
that of a commercial juice.
4.
SIGNIFICANCE OF THE STUDY
This research would make
data available to scientist and chemical technologist on the fruit that could
be consumed if vitamin C is required. The result of this work will also be
beneficial to man due to subsequent availability of soursop fruit juice in and
off season of the fruit.
In addition, the result of
this research will highly be of an advantage to patients that have infections
like urinary tract infection, would infection, scurvy etc which soursop have being
found to have given a final blow
1.5 SCOPE OF THE
STUDY
The scope of this study is
restricted under the following headings
i.
Collection of soursop fruit sample
ii.
Production of Annona
Muricata (Soursop)
juice
iii.
Determination of acid content of the soursop juice produced.
iv.
Comparism between the ascorbic acid content of the soursop juice to that of a commercial juice from the market.
REFERENCES
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Sanchez-Nieva, F.
Hernandez, I. Iguinsde George, L.M.C (1970) Frozen soursop Puree. Journal of
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