Suitability of Using Carob (Piliostigmareticulatum) Fruits for Juice Production

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