.

ABSTRACT
Fruit juices are found to contain some vitamins and minerals which are required for normal physiological growth. Despite the need for processing, reports have shown that processing by heat reduces the nutrient contents particularly vitamins. This research therefore investigated the physicochemical properties of some selected brands of fruit juices produced in Nigeria. The proximate analysis revealed that moisture content ranged from 82.00±0.01-82.53±0.01%, ash 0.01±0.004-0.07±0.001%, crude protein 1.10±0.04-1.27±0.03% and fat content 0.01±0.001–0.05±0.005%. Vitamin analysis revealed that vitamin A ranged from 82.41±0.05-107.35±0.01 mg/100ml, vitamin B 15.95±0.06-40.30±0.01mg/100ml and vitamin C 23.60 ±0.07-37.54+1=0.01mg/100ml. The mineral analysis revealed that calcium ranged from 5.24±0.01-18.45+0.07mg/100ml, zinc 0.28+0.001-0.64+0.005mg/l00ml, magnesium 7.08±0.11-15.23±0.03mg/100ml, potassium 96.86+0.08-138.20±0.02mg/100ml, sodium 6.70±0.10 -17.00±0.01mg/100mland iron 8.31±0.09-15.34±0.02±mg/100ml. The samples were found to contain high values of vitamins A, B and C with respect to RDA requirements. Moderate values were found for protein, ash, iron and zinc. The study observed the need for standardization of the juices particularly in the area of fortification with more vitamins and minerals to guarantee minimum requirements being met by all products.
Keywords: Fruits, juices, vitamins, minerals, proximate, fortification