COMPARATIVE PROXIMATE COMPOSITION OF THE FRUIT JUICE OF JACKFRUIT(Artocarpus heterophyllus) AND SOURSOP (Annona muricata)

Abstract

Understanding the nutritional nuances of plants contributes valuable insights for dietary planning and underscores their potential in promoting health and well-being. Therefore, this research was designed to compare the nutritional properties of Jackfruit and Soursop juice. Samples were procured from Eke Oko Market, Orumba North Local Government Area, Anambra State, and analyzed using methods endorsed by the Association of Official Analytical Chemists (AOAC). The nutritional composition of Jackfruit juice and soursop juice revealed percentages of moisture 85.00% and 87.90%, fat0.50% and 0.40%, crude protein 0.75% and 0.41%, ash 0.89% and 0.55%, crude fibre  0.43%  and   1.30%,  and  carbohydrate5.66%  and  2.74%. This study highlights the high nutritional value of both jackfruit and soursop juice, confirming their potential as functional fruits. Soursop juice exhibited higher moisture content, whereas jackfruit demonstrated higher ash, fat, fibre, protein, and carbohydrate. The comparative analysis provides valuable insights into the distinct nutritional profiles of these two essential juices. It lays a foundation for further exploration into the medicinal and nutritional aspects of jackfruit and soursop juice, offering implications for both traditional and contemporary applications.