Summary: | Ginger, garlic, turmeric and pine apple fruits are agricultural produce subject to inevitable postharvest losses due to respiration, high moisture content, harvest bruises and adverse weather conditions. They are endowed with a lot of health benefits. The bioactive compounds, anti-oxidant activity, physicochemical and sensory properties of their juice blends were evaluated with standard analytical methods. The results of bioactive components (mg/100 g) showed that flavonoid ranged from 1.32 to 3.13, alkaloid 1.53–6.48, phenol 42.37–43.63 and lycopene 0.08–0.19. Anti-oxidant activities (mg/100 g), DPPH ranged from 101.73 to 115.79 TE/g and FRAP 23.36–36.35%. colour ranged from 1.15 to 2.50 and pH 7.03–9.24. Combination of 70% ginger: 10% garlic: 20% turmeric had the highest acceptability while that of 20% ginger: 10% garlic: 70% turmeric had the least. Both combinations varied significantly (p<0.05), Also, equal blending of the materials significantly (p<0.05) affected the bioactive, antioxidant activity and acceptability of the combo functional drinks. Antioxidant activity correlated positively with bioactive compounds.
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