Development of Plant-Based Drink Using Cucumber, Carrots and Watermelon for the Management of Diabetes Patients and Other Parasitic Infections
Year: 2025
Type: article
Abstract: Fresh Cucumber (Cucumis sativus), carrots (Daucus carota), and watermelon (Citrullus lanatus) were obtained from Sokoto Fish and Vegetable Market in Sokoto State, and all the chemicals/reagents used for the analysis were of analytical grade. The fresh vegetables were selected, cleaned, and juiced separately using a juice extractor. The juices were then filtered, pasteurized at 75 °C for 15 min and cooled. Thereafter, the juices extracts were divided into five varying proportions: A (100% carrot juice), B (80% carrot, 10% cucumber, 10% water melon), C (100% water melon), D (50% carrot, 25% cucumber, 25% water melon) and E (100% cucumber). The juice blends were then analyzed for phytochemical, proximate, mineral and vitamin compositions. The antioxidant properties were also determined. The proximate composition result revealed very high moisture (82.13% and 85.03%), relatively low carbohydrate (5.36–10.68%) and very low crude protein (1.85–4.90%) contents. For the micronutrients, potassium (14.80–32.20mg/100 mL) and vitamin C (14.58–24.50mg/100 mL) were more predominant when compared to the other micronutrients that were determined. While there were no statistically significant differences in the sensory properties of the juices, the 100% carrot juice was rated higher in all the attributes evaluated. It was concluded that a 50:50 blend of carrot and cucumber provided similar nutritional quality and superior antioxidative properties compared to other blends.
Authors: Hassana M. K, Fatima M. D, Egwuonwu K. C, Maryam S. I, Dahiru M. A
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
Funder: Tertiary Education Trust Fund
OpenAlex ID: W4415071924
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