Abstract
Background: Fresh fruits contain numerous nutrients that are essential for good health. Their highly perishable nature and prevalent poor preservation methods contribute to enormous losses in national income. The combination of different fruits in juice making will reduce spoilage, increase fruit intake, nutrient density and variety in food consumption.
 Objective: The study evaluated the chemical composition and sensory properties of juices and blends prepared from Soursop (Annona muricata) and Watermelon (Citrullus lanatus) fruits.
 Materials and methods: Fresh Soursop (S) and Water melon (W) fruits were purchased from Ndioro market in Ikwuano Local Government Area of Abia State Nigeria. The fruits were washed with clean tap water and systematically processed into juices. The juices were formulated into blends of 70W%: 30%S (500), 30%W: 70%S (501), 50%W: 50%S (502), 100%W (503), 100%S (504); and analyzed for nutrient composition and organoleptic properties using standard procedures. Data obtained was subjected to variance analysis, means differences ascertained with Duncan’s Multiple Range Test and significant was judged at p < 0.05 using IBM Statistical Package for Service Solution (SPSS) version 21.0 
 Results: Sample 504 (100% Soursop) had significantly higher carbohydrate (13.21%), protein (0.83%), ash (1.11%), magnesium (32.14mg/100g), sodium (4.81mg/100g), Calcium (73.63mg/100g), potassium (611.14mg/100g), and Vitamin C (148.20mg/100g) content than the other samples. Sample 503 (100%Watermelon) had significantly higher crude fiber (0.21%), fat (0.42%), moisture (86.45%) and Vitamin A (710.34IU) content than other samples. Sample 501 (30%W: 70%S) had appreciable protein (0.77%), ash (0.82%), carbohydrate (12.67%), sodium (4.28%), calcium (69.11mg/100g), potassium (560.72mg/100g), phosphorus (53.25mg/100g), and Vitamin C (131.30mg/100g) second to 504(100% Soursop). Although 503 (100%Watermelon) was rated higher in flavor and color, all blends were generally acceptable to the panelists.
 Conclusion: Soursop and Watermelon juices and blends had varied nutrient density and were generally acceptable to the panelists.
Highlights
Fruits are the edible fleshy parts of the flowering plants that are beneficial for good health [1]
Collection of samples Soursop (Annona muricata) and wate melon (Citrullus lanatus) used for this study were purchased from a local market – Ndioro in Ikwuano Local Government Area, Abia State Nigeria
Sample 503 (100% water melon) had significantly higher (P
Summary
Fruits are the edible fleshy parts of the flowering plants that are beneficial for good health [1]. They come in different forms, shape, colors and nutrient contents; examples include but not limited to oranges, soursop, watermelon, mangoes, pineapple, grapes, star fruits, star apple, bananas, lemons, and velvet tamarind. They contain varieties of nutrients such as simple sugar and more especially minerals, vitamins and phytochemicals that are important aspect of adequate diet and necessary for boosting immune function [2,3]. A typical example is Watermelon (Citrullis lanatus), a round, oblong/spherical shaped fruit with green rinds that are sometimes spotted, grown abundantly in the Northern part of Nigeria but can be found growing wild in the Western and Southern African It has high water content (92%), 6% sugar, very rich in potassium, lycopene, L-citrulline, vitamin A, B6 and C [8]. Conclusion: Soursop and Watermelon juices and blends had varied nutrient density and were generally acceptable to the panelists
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