PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).

ABSTRACT  Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended together, sample A 9:5:1:1:1, B5:2:1:1:1: C 4:3:2:2:2: D6:1:1:1:1:1: Quality parameter tested and the result obtained are Vit C A 16.12,B 17. 34, C 24.20, D23.47 and E10.48 mgliooul. Tctoable acidity A 1.04, B1.06 C1.03, D1.08 and E1.O2 kgmlu3. total  solid A12.06,B12.22, C13.14. D14.34 and 16.011. Specific griocty A 1.26, B1.11 C1.12,D1.11 and E1.13. Sensory evduation  test showed that sample A 13 and C are the same at 5 1/1 significant deference. Sample C is greater in total solid. Sample A is the best accepted.  The process is recommended for the production of mixed fruit juice. 
TABLE OF CONTENT
Title Page Approval page Dedication Acknowledgement Abstract Table of contents CHAPTER ONE  Introduction Aims and objective CHAPTER TWO  2.0Literature review 2.1Classification 2.2Inorganic elements in citrus fruits 2.3Sugars in citrus fruits 2.4Essence in citrus fruits 2.5Organic acid in citrus fruits 2.6Lipids in citrus fruits 2.7Peptic substances in citrus fruits 2.8Pigments in citrus fruits 2.9Enzymes in citrus fruits CHAPTER THREE  3.1Materials and methods 3.2Sources of raw material 3.3Production of fruit juice. 3.4Chemical /physical quality indices of fruit juice CHAPTER FOUR  4.1Result and Discussion CHAPTER FIVE 5.1Conclusion and Recommendation Appendix Reference