Production And Quality Evaluation of Wine from Soursop (Annona Muricata) And Water Melon (Citrullus lanatus) Fruit Juice Blend

Abstract

In this study, the production and quality evaluation of wine from soursop (Annona muricata) and watermelon (Citrullus lanatus) fruit juice blend was studied. A preliminary was carried out to ascertain the optimum blend acceptable level of soursop and watermelon wine production using 0-50 % v/v juice, samples were subjected to sensory evaluation, and the most acceptable samples were chosen. Hence, in the main study, the level of watermelon juice was varied using 0, 20, 40, and 60 % w/w inclusion giving rise to four samples. Physico-chemical properties, selected mineral and vitamin C content, total phenols, antioxidant properties, microbiological content, and sensory evaluation were done using standard methods. The effects of fermentation on physicochemical properties were also studied. pH and Brix value decreased while TTA and specific gravity increased with increasing fermentation days beginning from day 1 to day 7. Na, K, Fe, and vitamin C ranged from 82.52-107.50, 208.20-282.20, 2.04-2.84, and 15.0-316.30 mg/100g respectively, there were significant differences (P<0.05) in mean samples. Potassium and sodium were the predominant minerals in the formulated wine while Iron and magnesium were found in low concentrations. The values of total phenol and anti-oxidant ranged from 0.90 to 1.34 mg/100g and 82.52-107.50 % (DPPH), 13.37-15.93 mmol/GAE (FRAP), 208.20-282.08 % (OH. Radical) and 2.04 to 2.84 % (Chelation metal) as the proportion of watermelon juice increases from 0 to 60 % in the blends used in wine preparation. The results for total bacteria count and fungi count for wine samples from soursop wine (control) were 2.71x10 2 and 1.81x10 2 CFU/ml respectively. The corresponding values for wine from 40 % soursop juice and 60 % watermelon were 2.28 x 10 2 and 1.43 x 10 2 CFU/ml respectively. Blend formulation 40:60 soursop: watermelon was mostly acceptable. This study therefore has presented a way of increasing consumption and utilization of soursop: with low economic value and high nutritional content yet is underutilized increasing food security, creating varieties of wine from locally available food sources, and further converting waste to wealth.