Pumpkin pulp has rich source of vitamins and mineral salts for human consumption.
However, there is limited utilization in terms of it commercial acceptability. The aim of this …

Purpose Pumpkins are a rich source of essential nutrients, namely, β-carotene, minerals and
vitamins, and they are therefore suitable for making functional juice. This study aims to …

Mixed fruit juices were produced from the blends of orange (Citrus cinensis) and pineapple
(Ananas comosus) fruit and pasteurized at 80 C for 10 min. Packaged mixed fruit juice was …

This study was carried out to produce and enhance sensory properties and nutritional value
of canned pumpkin and pineapple and the effect after processing and storage on these …

Five samples of fruit jam containing blends of pineapple, orange and sour plum were used
to produce jam using open kettle method with sugar to fruit ratio of 70: 29, 65: 34, 60: 39, 55 …

Pawpaw and lime juices were blended to produce mixed pawpaw/lime juice samples in the
ratios of 90: 10, 80: 20, 70: 30, 60: 40 and 50: 50) v/v giving samples A, B, C, D and E …

Since pumpkin is a widely consumed vegetable in the human diet, this study aimed to
evaluate the relation between physicochemical characteristics and sensory profiles of …

One of the major unutilized by-products of cocoa is cocoa mucilage (pulp). Cocoa pulp can
be fortified with nutrients such as vitamins from other sources or the juice can be blended …

Pineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and
can be processed into juice. Fruit juice blends can be produced from various fruits or food …

The present study was conducted to develop and investigate pumpkin pies to assess its
prospect in marketability and study their shelf-life. Fresh pumpkin was used to produce …