Abstract:
The main objective of this research was to assess the suitability of utilization
of Piliostigma reticulatum (carob) fruits for production of fresh juice with
high nutritional value in order to improve industrial uses and facilitate the
domestic consumption of these fruits in Sudan. The chemical composition of
carob fruit powder was determined. The total soluble solid, acidity and p H
for carob were also identified. Moreover, the organoleptic characteristics of
carob juice were investigated. The result indication that the carob fruit
powder contains high percentage of moisture (11.43%), Crude fiber
(11.83%), total sugar’s (62.70%), percentage of protein (8.8%), fats (2.34%),
and vitamin C (177.64%).Also the study indicated that the fruit juice could
be easily extracted after soaking (2hr) in boiling distilling water. Two
concentrates: A (1:10) and B (1:8) (carob: water, w: v)of carob juice were
prepared. The nutritional values of carob juices showed that sample (B) has
higher contents for total sugar, T.S.S, and vitamin C,
(14.8,17.2,and25.6)respectively compared to sample A (13.9, 14.9,and17.6)
respectively, while sample A hashigher moisture content (84.03%) than
sample B (82.43%). Finally, the sensory evaluation results verified that
sample A(1:10) got high acceptability from the panelist
