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Production Of Juice From Chrysophyllum Albidum

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INTRODUCTION
Juice is a liquid that is naturally contained in fruit and vegetables. It can refer to liquid that are flavoured with these or other biological food resources such as a beverage or used as an ingredient or flavouring in food, (Lewis, 2002), fruit juice is produce by squeezing or crushing fruit.
Many fruit have cultivated since ancient times, (Waderiboldaji et al, 2008). There are many indigenous species at fruits such as the claries, which originated from Anatolia. Conventional fruits such as papaya, lemon, apple, oranges. Mango, pineapple, just to mention but a few have been cultivated and enjoyed by the populace.

 
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of study
1.2 Statement of problem
1.3 Objective of study
1.4 Significant of study
1.5 Scope of study

CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Botanical description
2.2 Health benefit of African star apple
2.3 Vitamins and minerals
2.4 Benefits of African star apple
2.5 Folklore uses
2.6 Fiber
2.7 Base nutrition
2.8 Fruit juice
2.9 Production of fruit juice
2.10 Nutritional/implication of African star apple to fruit juice
2.10.1 Preparation
2.10.2 Cranberry juice
2.10.3 Grapefruit juice
2.10.4 Orange juice
2.10.5 Prune juice
2.10.6 Tomato juices
2.11 Juice production and preservative
2.11.1 Juice (MUST) preparation
2.12 Quality evaluation of fruit juice
2.13 Carity/appearance
2.13.1 Odor/smell
2.13.2 Tastes
2.13.3 Colour

CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 Materials
3.2 Procedure
3.3 Sensory analysis
REFERENCE

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