STM Article Repository

This research work studied the proximate composition and sensory properties of juice from whole watermelon and fractions (2%peel, 30% rind and 68% pulp). Five samples for study were juice from whole watermelon (JWW), juice from pulp (JP), juice from pulp and rind (JPR), juice from pulp and peel (JPP), and juice from the rind (JR). Result of the proximate composition showed that the samples differed significantly (p˂0.05) and had values that ranged between 94.45 – 93.20%, 1.02 – 0.32%, 0.22 – 0.10%, 0.36 – 0.13%, 5.45 – 4.29% for moisture, ash, fat, protein and carbohydrate, respectively. Sensory evaluation conducted on the juice samples showed that there was significance difference (p˂0.05) between the samples in appearance, flavor, aroma, mouth feel and overall acceptability. It was observed from the study that juice made from whole watermelon had the best acceptability.