NUTRITIONAL EVALUATION OF FRESH AND PROCESSED FRUIT JUICES AVAILABLE IN DHAKA CITY, BANGLADESH

The nutritional properties of the fruit juices which are available in Dhaka city, Bangladesh, was studied and found that the nutritional properties are higher in the fresh fruit juices compared to the processed fruit juices. The pH range in fresh juices was 3.40 ± 0.00 to 4.50 ± 0.00 whereas it varied in processed juices from 2.70 ± 0.01 to 4.10 ± 0.00. The total soluble solid content was found maximum in fresh and processed mango juices, 23.53 ± 0.53% and 19.74 ± 0.71%, respectively. The highest amount of vitamin C was observed in the fresh guava juices (57.76 ± 5.32 mg %). The significant (p < 0.05) variations of mineral contents are found. Manganese was not detected in the processed fruit juices and in the fresh juice. It was high in mango juices (5.84 ± 0.83 mg %). Among the processed fruit juices iron was found only in the orange juices (1.05 ± 0.27 mg %) while it was high in the fresh litchi juices (7.05 ± 1.07 mg %).