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 1/1significant 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 CONTENTS
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Statement of Problems
1.3 Research Objectives
1.4 Research Question
1.5 Research Hypothesis
1.6 Scope of Study
1.7 Significance of study
1.8 Limitation of study
1.9 Definition of terms
CHAPTER TWO
2.0 Literature Review
CHAPTER THREE
3.0 Research methodology
3.1 Research Design
3.2 Population of study
3.3 Sampling Design and Procedure
3.4 Data Collection Instrument
3.5 Administration of Data Collection Instrument
3.6 Methods of data analysis
CHAPTER FOUR
4.0 Data Presentation and Analysis
4.1 Data Presentation
4.2 Test of Hypothesis
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Questionnaire