Preparation of Nutritious Ready-to-Drink Fruit and Vegetable Juice for Pregnant Women (4-6 months).
DOI:
https://doi.org/10.37376/ljst.v15i2.7648Keywords:
Pregnant women, Nutritional require ments, Proximate analysis, Macro- and micronutrients, Nutritional anemiaAbstract
Many pregnant women suffer from disorders during the primary period of preg
nancy, which strongly influence the health of mothers and their embryos. This research
aimed to prepare and estimate the chemical components of healthy and nutritious
ready-to-drink juice prepared from fresh and dried fruits and vegetables known for
their health benefits for pregnant women, such as avocado, banana, strawberry, raisins,
dried figs, mint, green arugula and other natural ingredients. Three juice formulas were
prepared with different natural ingredients, and the chemical composition was esti
mated in terms of proximate analysis, quality characteristics, mineral content and en
ergy content. Importantly, the percentage of carbohydrates in the samples ranged be
tween 4.34 ±0.010 and 11.89±0.010. The results of the quality analysis indicated that
the juice samples were characterized by moderate acidity (1.05±0.020, 4.34±0.00) and
that the total soluble solids were within the limits stipulated for natural juices
(12.50±0.200, 16.50±0.200). The energy content results demonstrated the high energy
content of the formulas, which ranged between 58.84±0.14 and 101±0.26 kcal/100 ml.
Mineral analysis revealed that the juice samples were rich in iron, zinc and copper, with
values of 50.92±0.0, 5.21±0.428, and 2.21±0.013, respectively. This study confirmed
that juice formulas provide a high energy content; important minerals such as iron and
zinc; and an excellent percentage of fluids.
The study recommended including this type
of juice in pregnant women’s diets.
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