Development of a Juice Made from Local Produce (Case Study: Pineapple Enriched with Carrot Extracts)

Abstract

Introduction: Many institutions consider the consumption of fruits and vegetables to be a major public health issue due to their ability to help the body prevent certain serious diseases. Their production is steadily increasing in developing countries. Despite its agricultural potential, the DRC remains a net importer of food products, even though they are locally available. The overall objective of the study is to develop a production process for a pineapple- and carrot-based juice blend using locally grown produce in Lubumbashi, Democratic Republic of the Congo. Materials and Methods: The materials consisted of carrots and pineapples, which served as the raw materials. We began by sorting, washing, and peeling the carrots and pineapples to ensure the raw materials met specifications, followed by cutting, grinding, and pressing to extract the raw juices while separating the solid residues. The juices were then filtered to improve their physicochemical stability, then mixed and homogenized to standardize their composition. Finally, controlled pasteurization (74 °C, 15–30 min), hot filling, cooling, and labeling ensured the food safety and shelf life of the finished product. Results: The nutritional value of Carottana juice is 103.77 kcals per 100 g. Carbohydrates: 22.3 g, Protein: 1.82 g, Fat: 0.81 g. This juice is rich in vitamins A, B, C, and E. In this formulation, the most abundant vitamins are vitamins A and C. It is also rich in sodium, followed by potassium, calcium, and manganese. Conclusion: This study led to the development of a local production technology for the Carottana cocktail made from carrots and pineapples grown in Lubumbashi. Thus, the objective of adding value to local agricultural resources through simple, safe, and nutritious food processing has been achieved, opening up opportunities to reduce imports and promote the consumption of local juices in the DRC.