USER'S INSTRUCTIONS: The project work you are about to view is on "determination of nutritional composition of smoothies". Please, sit back and study the below research material carefully. This project topic ( determination of nutritional composition of smoothies) have complete 5(five) Chapters. The complete Project Material/writeup include: Abstract + Introduction + etc + Literature Review + methodology + etc + Conclusion + Recommendation + References/Bibliography.Our aim of providing this "determination of nutritional composition of smoothies" project research material is to reduce the stress of moving from one school library to another all in the name of searching for "determination of nutritional composition of smoothies" research materials. We are not encouraging any form of plagiarism. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works.
TITLE PAGE
DETERMINATION OF NUTRITIONAL COMPOSITION OF SMOOTHIES
BY
---
--/H2013/01430
DEPARTMENT OF ----
SCHOOL OF ---
INSTITUTE OF ---
DECEMBER,2018
APPROVAL PAGE
This is to certify that the research work, " determination of nutritional composition of smoothies" by ---, Reg. No. --/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.
By
--- . ---
Supervisor Head of Department.
Signature………………. Signature……………….
……………………………….
---
External Invigilator
DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.
ACKNOWLEDGEMENT
The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.
PROJECT DESCRIPTION: This work "
determination of nutritional composition of smoothies" research material is a complete and well researched project material strictly for academic purposes, which has been approved by different Lecturers from different higher institutions. We made Preliminary pages, Abstract and Chapter one of "
determination of nutritional composition of smoothies" visible for everyone, then the complete material on "
determination of nutritional composition of smoothies" is to be ordered for. Happy viewing!!!
This study on the nutritional (proximate, mineral and vitamin contents) and antioxidant capacities of smoothies made from a blend of pineapple, banana and apple. The results obtained were moisture (49.24–78.62%), total ash (1.01–9.71), crude fiber (5.14–9.39%), crude fat (0.72–1.86%), crude protein (5.47–19.37%) and carbohydrate (3.65–16.99%). Calcium (12.03–15.53) and potassium (17.22–25.38) were the predominant mineral elements when compared to magnesium (1.51–3.05) mg/L. The vitamin contents were in the ranges 2.5–10.8 and 0.15–0.93 mg/L for vitamins C and E, respectively. Total phenolic and flavonoid contents were in the ranges 4.68–6.18 mg/mL and 0.01–0.14 mg/mL, respectively. The radical scavenging abilities (DPPH) of the samples ranged between 16.05% and 88.77%, while the ferric reducing antioxidant power (FRAP) ranged between 0.38 and 7.36 mg/mL. The brix values showed high sugar contents (15–18%) while the pH results showed that the sample was almost neutral at a range between 6.3 and 6.5. The overall quality (sensory) acceptability of the different quality parameters evaluated indicated that the control sample was more preferred.
TABLE OF CONTENT
Title page
Dedication
Acknowledgement
Table of Content
Abstract
CHAPTER ONE: BACKGROUND TO THE STUDY
1.0 Introduction
1.1 Statement of the Problem
1.2 Aim of the Study
1.3 Objectives of the Study
1.4 Justification of the Study
1.5 Significance of the Study
1.6 Methodology
1.7 Project organization
CHAPTER TWO: LITERATURE REVIEW
2.0 Introduction
2.1 Overview of Smoothies
2.2 Nutrition information of smoothies
2.3 Features of fruit smoothies
2.4 Health benefits of fruit smoothies
2.5 Potential risks of smoothies
2.6 bananas
2.6.1 Health benefits of banana
2.6.2 Nutrition Composition of banana
2.7 Pineapple
2.7.1 Health benefits of pineapple
2.7.2 Nutrition Composition of pineapple
2.8 Apple
2.8.1 Health benefits of pineapple
2.8.2 Nutritional Composition of apple
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 Materials
3.2 Methods
3.2.1 Analysis of the Smoothie
3.2.2 Determination of Vitamin C Content
3.2.3 Determination of Mineral Content
3.2.4 Determination of Total Flavonoid Content
3.2.5 Determination of Total Phenolic Content
3.2.6 Determination of Radical Scavenging Ability (DPPH)
3.2.8 Determination of Ferric Reducing Antioxidant Power (FRAP)
3.2.9 Sensory Evaluation
3.3 Statistical Analysis
CHAPTER FOUR
RESULT AND DISCUSSION
4.1 Nutritional Composition of Smoothies Supplement
4.2 Mineral Elements and Vitamin Compositions of Smoothies
4.3 The Phytochemical Composition of Smoothies
4.4 Sensory Evaluation of the Smoothies
CHAPTER FIVE: CONCLUSION AND RECOMMENDATION
5.1 Conclusion
5.2 Recommendation
References
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND TO THE STUDY
The consumption of fresh fruit or fresh fruit juices is globally acknowledged due to its health promoting abilities [Zinoviadou, K.G, 2015], an often over-looked aspect is its somewhat restricted nutritional composition. In addition, markets for smoothie-like products are already established in some developing countries like nigeria, generating over billions of naira yearly respectively [Varela-Santos, 2015]. Fruits are generally rich sources of micronutrient–minerals and vitamins [Zinoviadou, K.G, 2015]. They are composed of varied micronutrients and a very viable, nutritionally efficient avenue for benefitting from the array of nutrients in fruits is through a beverage called a smoothie. Smoothies have been defined as a semi-liquid, mainly fruit-based product with a smooth consistency, or beverages that are produced from a blend of different fruits in appropriate proportions [Teleszko, M, 2014]. Smoothies, being a blend of a variety of fruits, therefore provide a good medium for obtaining the different micronutrients therein. However, since fruits are generally low in protein content, the resulting beverages (smoothies) will be deficient in this vital nutrient. A feasible means to address this is to supplement smoothies with other food materials. Besides the need to encourage consumption of more fruit, the concept of smoothies alsoresulted from the need for consumers to enrich their diets [Teleszko, M, 2014]. Therefore, the aim of this study was to nutritional composition of smoothies made from blended of pineapple, banana and apple.
1.1 Statement of the Problem
Due to an increase in the demand for fruit juice and vegetable beverage with the original characteristics of the fresh fruit beverage free from chemical additives in the potential food market, researchers and industrialists has embarked on the development of new technology that are able to improve the processing of these fruit-based beverages in various ways including the effect of thermal processing on the products in order to improve the sensory, microbiological and shelf stability of these beverages.
Majorly, people prefer drinking of carbonated drinks than natural fruits juices due to the conveniency it offers, cost, packaging and processing method of the drink, despite the fact that it is detrimental to health. That is, it is disaster to health which include diabetes, heart diseases, Cancer, liver damage, premature aging, early puberty etc.
Hence , this study focus on producing a better, heathier, and nutritious smoothies made from the seasonal fruits ( pineapple, banana, and apple)
1.2 Aim of the Study
The aim of this study is to determine the physico-chemical and micro nutrients composition of smoothie from pineapple, banana, and apple
1.3 Objectives of the Study
The objectives of this work are:
1. To produce smoothie from pineapple, banana, and apple.
2. To determine the physicochemical properties of smoothie produced from pineapple, banana, and apple.
2. To determine the micro nutrients composition of the smoothie produced from pineapple, banana, and apple.
3. To conduct the sensory properties and general acceptability of the smoothie produced from pineapple, banana, and apple.
1.4 Justification of the Study
According to Keenan, D.F. (2010), the need to increase the utilization of fruits and vegetables in beverage production have been on increases demand due to their role in solving nutritional problems through exploitation of nutritional and economic potential of fruits and vegetables.
El-Abasy (2014) has successfully produced juice from blends of banana and apple fruits at the ratio of 90 to 10% respectively. However, there has not been optimized work on mixing another fruit juice sample in the juice blends. Thus, this present work is designed to address the missing gaps of the previous researchers.
Hence, this study focuses on creating awareness to people to increase their intake of natural fruits instead of carbonated drinks.
1.5 Significance of the Study
Consumer’s demands for healthy and nutritious food product with a fresh-like appearance have undergone a continuous rise during the years. The importance of fruit and vegetables in human nutrition is clearly evident. US Food and Drug Administration (2020) reveal that fruits and vegetables juice play a significant role in human nutrition, especially as sources of Vitamins, minerals and dietary fiber. Presently, a variety of fruit juice blends has been produced to form a product with improved nutritional and sensory quality. A continuous consumption of these fruit-based products is highly associated with the reduced risk of chronic and degenerative diseases. In this sense, scientists and technologists have been focused on the development of mixture methodology for quality evaluation of mixed fruit juices ready to serve beverages (US Food and Drug Administration, 2020). The consumption of mixed fruit based beverages has significantly increased in the last years, becoming one of the food industry sectors with the highest growth worldwide.
1.6 RESEARCH METHODOLOGY
In the course of carrying this study, numerous sources were used which most of them are by visiting libraries, consulting journal and news papers and online research which Google was the major source that was used.
1.7 PROJECT ORGANISATION
CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of " determination of nutritional composition of smoothies" is also available. Order full work to download. Chapter two of " determination of nutritional composition of smoothies" consists of the literature review. In this chapter all the related work on " determination of nutritional composition of smoothies" was reviewed.
CHAPTER THREE: The complete chapter three of " determination of nutritional composition of smoothies" is available. Order full work to download. Chapter three of " determination of nutritional composition of smoothies" consists of the methodology. In this chapter all the method used in carrying out this work was discussed.
CHAPTER FOUR: The complete chapter four of " determination of nutritional composition of smoothies" is available. Order full work to download. Chapter four of " determination of nutritional composition of smoothies" consists of all the test conducted during the work and the result gotten after the whole work
CHAPTER FIVE: The complete chapter five of " determination of nutritional composition of smoothies" is available. Order full work to download. Chapter five of " determination of nutritional composition of smoothies" consist of conclusion, recommendation and references.
To "DOWNLOAD" the complete material on this particular topic above click "HERE"
Do you want our Bank Accounts? please click HERE
To view other related topics click HERE
To "SUMMIT" new topic(s), develop a new topic OR you did not see your topic on our site but want to confirm the availiability of your topic click HERE
Do you want us to research your new topic? if yes, click "HERE"
Do you have any question concerning our post/services? click HERE for answers to your questions
For more information contact us through any of the following means:
Mobile No 
:+2348146561114 or +2347015391124 [Mr. Innocent]
Email address 
:engr4project@gmail.com
Watsapp No 
:+2348146561114
COUNTRIES THAT FOUND OUR SERVICES USEFUL
Australia, Botswana, Canada, Europe, Ghana, Ireland, India, Kenya, Liberia, Malaysia, Namibia, New Zealand, Nigeria, Pakistan, Philippines, Singapore, Sierra Leone, South Africa, Uganda, United States, United Kindom, Zambia, Zimbabwe, etc
Support: +234 8146561114 or +2347015391124
Watsapp No :+2348146561114
Email Address :engr4project@gmail.com
FOLLOW / VISIT US VIA:
