Determination Of Sugar Content In Pineaple Fruits

Description

ABSTRACT

This paper deals with the study of sugar content in pineapple fruits. Sugar present in the juice of pineapple (Ananas Cosmosus) which is edible crystalline carbohydrate mainly sucrose, lactose and fructose was elucidated. Pineapple juice was extracted from the pineapple sample. Pineapple waste is a by-product resulting from canning processing of pineapple that produce about 35% of fruit waste and lead to serious environmental pollution. Pineapple waste contains valuable nutrient components of simple sugar such as sucrose, glucose and fructose. Analysis of sugar content is important for further processing such as fermentation. The aim of this study was to determine the amount of sugar in different parts of pineapple waste (peel, core and crown). The selected pineapple waste for maturity indices 1, 2 and 3 was cut into small pieces before crushed in a food processor. The crushed waste was then filtered through muslin cloth followed by membrane filter 0.45µm to produce pineapple waste extract. Sugar content was determined using High Performance Liquid Chromatography. It was found that fructose content was significantly higher in core (2.24%) followed by peel (2.04%) and crown (0.87%). It was also found that glucose content was significantly higher in core (2.56%) followed by peel (2.18%) and crown (0.53%). Significant difference (p < 0.05) was found for sucrose content between pineapple core and peel extract with the value of 8.92% and 3.87%, respectively. However, sucrose was not detected in pineapple crown. It means that pineapple core extract had the highest values of fructose, glucose and sucrose compared to the other parts of pineapple waste extract. Besides, it was found that sucrose content was significantly higher in pineapple core for index 3 as compared to indices 1 and 2. Glucose and fructose was significantly higher in pineapple core for index 2 compared to indices 1 and 3.

TABLE OF CONTENTS

COVER PAGE

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWELDGEMENT

ABSTRACT

CHAPTER ONE

• INTRODUCTION
• BACKGROUND OF THE STUDY
• PROBLEM STATEMENT
• AIM AND OBJECTIVE OF THE STUDY
• PURPOSE OF THE STUDY
• SIGNIFICANCE OF THE STUDY
• LIMITATION OF THE STUDY
• METHODOLOGY
• PROJECT ORGANISATION

CHAPTER TWO

LITERATURE REVIEW

• OVERVIEW OF PINEAPPLE
• HEALTH BENEFITS OF PINEAPPLE
• HEALTH RISKS OF PINEAPPLE
• PINEAPPLE CULTIVATION
• PINEAPPLE PRODUCTION IN NIGERIA AT PLANTATIONS
• REVIEW OF SUGARS FOUND IN PINEAPPLE

CHAPTER THREE

METHODOLOGY

• RAW MATERIALS
• SAMPLE PREPARATION
• STANDARD SUGAR SOLUTION
• DETERMINATION OF SUGAR
• STATISTICAL ANALYSIS

CHAPTER FOUR

4.0      RESULT AND DISCUSSION

CHAPTER FIVE

• CONCLUSION
• REFERENCES

CHAPTER ONE

1.0                                                        INTRODUCTION

1.1                                           BACKGROUND OF THE STUDY

Pineapple (Ananas comosus) is a type of tropical plant believed to originate from East Area of South America and introduced to Malaya in the 16th century by Portuguese. Pineapple plantation continues to expand in peat soil area especially in Johor, Malaysia. Pineapples rank second on the list of the most consumed fruits in the world and constitute up to 20 % of the world’s production of all tropical fruits. Approximately 70 % of all grown pineapples are eaten fresh by residents of the countries where they grow. Brazil and Paraguay are homelands for this fruit, and this was where pineapple was discovered for the first time. It is still unknown how it managed to reach Africa.

The leading producers of pineapple are Nigeria, Brazil, China, Thailand, the Philippines, India, Mexico, Costa Rico, Indonesia, and Kenya. These countries are responsible for the production of pineapples for global use. Hawaii is one of the world’s largest producers and suppliers of the fruit. It mainly supplies the USA and Japan.

Since the 1960s, the level of pineapple farming has increased dramatically. The fruit popularity in the whole world can be explained by the breeding of new species, in particular, one that is referred to as ‘Gold’. This sort was ‘born’ in Hawaii and became widely popular in the 1970s. Since then, the global volume of canned pineapples trade doubled.

Nowadays one of two ripe fruit is sold. The rise of consumer demand for fresh pineapples and juice has made it such that the business is profitable for both large and small corporation.

Pineapple waste is a by-product resulting from the processing of pineapple that consists of peel, core and crown. The pineapple waste is either used as animal feed or disposed to the soil as a waste that can cause environmental problems. This waste still retains a considerable amount of soluble sugars, as well as high fiber and low protein contents (Correia et al., 2004).

Sugar is one of the biochemical components of fruit and its concentration will determine the quality of fruit. The sugar content might be differed according to maturity stages of fruit, species and soil condition. Amount of sugar is highly correlated with ripeness of most fruit (Ersoy et al., 2007). The composition of fructose, glucose and sucrose play important  role in determining the sweetness of pineapple fruit (Bartolome et al., 1996; Shinjro et al., 2004; Zhang et al., 2010).

The aim of this study was to determine the amount of sugar in pineapple waste (crown, peel and core) of pineapple variety

1.2                                                  PROBLEM STATEMNET

Many people with diabetes count their carbohydrate intake every day because higher level of calories is responsible for raising blood sugar levels. Doctors advise people with diabetes to:

• eat a healthy, balanced diet
• keep track of the food they eat, especially the one that contains higher calories
• have an exercise plan that fits with their calories intake and medication use

The American Diabetes Association (ADA) encourages people with diabetes to eat a variety of fresh foods, including fruit but it was discovered that pineapple have higher calories content. To keep glucose levels within a healthy range throughout the day. However, since fruit contains carbohydrate, including natural sugars, you need to account for it in your meal

1.3                                         AIM/OBJECTIVES OF THE STUDY

The aim of this study was to determine the amount of sugar in pineapple waste (crown, peel and core) of pineapple variety. At the end of this study three different test for pineapple crown, peel and core shall be carried out.

1.4                                                PURPOSE OF THE STUDY

The purpose of this study is to know the quantity of sugar content in pineapple which will help one to determine the level of pineapple intake.

1.5                                           SIGNIFICANCE OF THE STUDY

This study appears to be one of the vital enzymes in pineapple fruit development. Conclusively, the enzyme activities related to sugar play key roles in the eating of quality pineapple, which could be improved by cultivation in different seasons.

1.6                                              LIMITATIONS OF THE STUDY

• There are many other fruit with higher level of sugar content but this work focused fully on determining the content of sugar in pineapple fruit.

1.7                                              RESEARCH METHODOLOGY

In the course of carrying this study, numerous sources were used which most of them are by visiting libraries, consulting journal and news papers and online research which Google was the major source that was used.

1.8                                               STRUCTURE OF THE STUDY

The work is organized as follows: chapter one discuses the introductory part of the work,   chapter two presents the literature review of the study,  chapter three describes the methods applied, chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.