Abstract
Aims: To process hog plum fruits (Spondias mombin L.) into juice and concentrate, study their proximate and micronutrient composition and evaluate the shelf life of these products.
 Study Design: Matured and ripe fruits were processed into juice and then, concentrate. The products were analyzed for physicochemical, proximate and micronutrient compositions. Shelf life of the products was evaluated. All experiments were replicated three times and data subjected to descriptive statistics.
 Place and Duration of Study: Department of Food, Nutrition and Home Sciences, Prince Abubakar Audu University, Ayingba, Kogi State, Nigeria, between 01/01/2022 and 30/08/2023.
 Methodology: Hog plum fruits were harvested and processed into fruit juice and then, fruit concentrate by evaporation of water. Physicochemical and proximate compositions were determined using standard methods. Mineral and Vitamin C analyses were done by suitable Spectroscopy methods, while HPLC was used to determine B vitamins. Changes in physicochemical properties were studied to determine shelf life. Data were subjected to statistical analyses.
 Results: Mean values of the physicochemical parameters of juice were pH, 2.43+ 0.01; TA, 0.17+0.01 and °Bx, 23.05a+ 007. °Bx of concentrate, 63.50b+ 2.12, differed significantly (P=.05) from that of the juice. Proximate analyses showed a high moisture and protein concentration (relative to other fruits) in hog plum fruit juice. Concentrate was significantly (P=.05) lower in moisture and protein content. Fruit juice contained micronutrients; Ca, 261.00+4.0; Fe, 44.97+2.1; K, 99.30+2.9; Zn, 0.88+0.1 and Vitamin C, 57.79a+0.04. Concentrations of these substances, except for K and Zn were significantly (P=.05) higher in the fruit concentrate. Fruit concentrate had a shelf life of up to six months.
 Conclusion: Hog plum fruit juice and concentrate are rich in many macronutrients, especially protein, Ca, Fe, K, Zn and Vitamin C. Processing fruit juice into concentrate prolongs the shelf life of product for up to six months.
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