African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 973

Full Length Research Paper

Comparative evaluation of the nutritional and sensory quality of different brands of orange-juice in Nigerian market

Joel Ndife1*, Dehinde Awogbenja2 and Umaru Zakari1
1Department of Food Technology, Kaduna Polytechnic, Kaduna State, Nigeria. 2Department of Home Science and Management, Nasarawa State University, Keffi, Nasarawa State, Nigeria.
Email: [email protected]

  •  Accepted: 31 October 2013
  •  Published: 31 December 2013


The physico-chemical properties, vitamins, minerals, microbial and sensory qualities of four different brands of orange-juice (samples A, B, C and E) in the Nigerian market were evaluated to determine their overall quality. Results of the physico-chemical properties obtained show the following range of values for acidity (0.40 - 1.06%), total solids (5.50 - 11.80%), total sugar (9.15 - 13.39%) and fruit juice content (14.28 - 45.63%). The sweetness index for the juice samples A, B, C and D were 11.0, 9.66, 8.65 and 7.80, respectively. Sample D had the highest benzoic acid content of 217.21 ppm as preservative. The vitamin and mineral contents vary among the different orange juice samples. Samples D and B had the highest contents of vitamin A (140.12 IU) and C (42.57 mg), respectively. While samples A and C had the lowest values for potassium (119.10 mg) and sodium (5.65 mg) contents. The viable microbial counts for the juice samples were very low (1.0 x 102 to 5.2 x 102 cfu/100 ml). There were no coliform contaminations in all the samples. Sample D was adjudged the best in overall acceptance (8.45). Generally, the juice samples were within the regulatory specifications, and are fit for consumption

Key words: Orange, juice, vitamins, mineral, microbial and sensory quality.