Proportional Study on Nutritional Values and Physico - Chemical Properties of Processed and Raw Juice Consumption in Arba Minch Town, Ethiopia

Abstract

Abstract People worldwide are familiar with the health benefits of juices that are extracted from a variety of readily available fruits. The abundance, flavor, and health benefits of mangos make them a valuable fruit. Mango extract is used to make mango juice. Thus, research on mango juice is required to assess its nutritional value using various nutrient parameters and comparative analyses. Because of the chemicals (such as sulfur dioxide and sodium benzoate) added to the ingredients and the high concentration of microorganisms (yeast, mold), processed mango juice may not always be safe. All age groups agree that mango juice is the most popular non-alcoholic beverage in the world. In order to determine the pH, moisture content, TSS, TTA, protein, ash content, fat, and vitamin C values of the raw and processed mango juices from various local companies that are sold in the Arba Minch markets, our research looked at the following values: 3.95, 84.20, 13.91, 0.13, 1.4, 0.61, 0.51 and 28.87, 87.14, 12.19, 0.10, 0.99,0.73, 0.51, 39.18, respectively. The conventional physical and chemical methods determine all the parameters. This study shows that a significant number of various kinds of these nutritional components can be found in mango juices. The study's findings were contrasted with the original mango extract, which will help consumers evaluate the safety and nutritional value of mango juices. It was discovered that raw juice was more widely accepted than processed juice. The study suggests that juice be consumed raw by humans.