M. I. Adeniyi, F. Aberuagba and O. D. Adeniyi (2010) Production and Preservation of Fruit Juice from African Locust Bean (Parkia Biglobosa), Assumption Univ. J. of Tech. (AUJT), Bangkok, Thailand, Vol.14, No. 2, pp. 111-118, Oct. ISSN 1513-0886, www.journal.au.edu.

Abstract

The Parkia juice was extracted from the edible pulp of African locust bean (Parkia Biglobosa). The extraction was done by gravity in a porous medium (sieve). Some portion of the juice were preserved using three different preservatives (Sodium benzoate, Benzoic acid and Citric acid) at different concentrations while some were kept unpreserved. The juice was stored; some were stored shelved (at room temperature of 25oC) while some were refrigerated at temperature of 4oC for a period of 45 days to monitor the changes that might likely occur in the characteristics of the juice during storage. The result obtained showed that the Parkia juice preserved, both refrigerated and shelved had a longer shelf life compared with the unpreserved juice both refrigerated and shelved. More so, the juice preserved with sodium benzoate has a longer shelf life compared with that preserved with benzoic acid and citric acid.