Physico-chemical and microbiological analysis of aduwa drink

Abstract

Aduwa drink was produced from aduwa (Balanites aegyptiaca Linn) fruit also known as the Egyptian balsam. The sun-dried fruit obtain from local market were peeled, washed, and its juice extracted by infusion into hot water at a temperature of 80 oC for 30 minutes. Nine sample drinks were produced varying extract, sugar concentration and tiger nut juice. The drinks were subjected to chemical, physical, microbiological and organoleptic evaluation. Panelists result on sensory evaluation showed that sample drinks coded A, B and C were generally of acceptable quality. Drinks stored under refrigeration, ambient and under ambient exposed to sunlight for three weeks indicates that pH ranged from 4.10 -3.85, 4.20 – 3.77 and 4.00 – 3.60 respectively. Specific gravity from 1.073 -1.003, 1.073 – 1.000 and 1.073 – 1.080 respectively, ascorbic from 30.10 – 28. 75 mg/100 ml, 2.90 – 2.30 mg/100 ml and 27.05 – 18.00mg/100 ml. Total titratable acidity from 0.665 – 0.669, 0.668 – 0.684 and 0.661 – 0671 respectively. Yeast and mold counts range from 4X103 – 7X103 cfu/ml, 2X103 – 2.5X103 cfu/ml and 2.0X103 – 1.9X103 cfu/ml respectively and bacterial total counts also ranged from 2X103 – 4.3X103 cfu/ml, 4X103 – 5.6X103cfu/ml and 5X103 – 7X103 cfu/ml.