IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 11 NO. 2 2025
DOI: 10.56201/rjfsqc.vol.11.no2.2025.pg53.62

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Comparative Nutrients Composition of Smoothies Made from Fruits, Plant-Based Milk, and Eggshell Powder

Fasakin Ayomide Abimbola, Ogundele Abimbola E, Balogun Olanike O, Fasakin Morounkeji F

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Abstract

Aims: To evaluate and compare the nutritional composition, phytochemical properties, and sensory acceptability of smoothies made with fruits, plant-based milk, and eggshell powder. Study Design: This was an experimental study using sensory analysis and chemical evaluation techniques. Place and Duration of Study: Conducted in the Department of Human Nutrition and Dietetics, Lead City University, between January and June 2024. Methodology: Smoothies were prepared with combinations of watermelon, pineapple, banana, tiger nut milk, and powdered eggshell. Samples were evaluated for micronutrient composition, phytochemical properties, and sensory acceptability by trained panelists using standard methods. Results: Sample 1 had the highest vitamin C content (14.88 ± 0.15 mg) and achieved the secondhighest sensory ratings for flavor and overall acceptability. Sample 4 contained the most calcium (1739.45 ± 0.00 mg) and vitamin D (0.06 ± 0.00 mg), while Sample 3 was richer in potassium (615.67 ± 8.07 mg). Sensory analysis showed that Sample 1 and Sample 5 were the most preferred. Conclusion: Incorporating eggshell powder into smoothies offers a cost-effective and sustainable approach to address calcium deficiencies in regions where dietary calcium intake is inadequate.

keywords:

Smoothies, Calcium-Supplements, Eggshell Powder, Plant-Based Milk, Nutrient Composition

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