The Effect Of Some Fruits Addition on the Nutritional, Microbiological And Sensory Qualities of Sor ghum (Sorghum Bicolour) Based Pito

The effect of enrichment with fruits (Orange, Banana and Pineapple) on the nutritional, microbiological and sensory properties of sorghum based Pito was studied. Proximate, physico chemical, microbiological, vitamin and mineral content of the fruity Pito were analysed using the standard procedures. Results showed a signiicant increase in protein, fat and carbohydrate content of Pito as the fruits were added. Enrichment with fruit also caused an increase in physico chemical, mineral and vitamin contents of Pito. The viscosity of Pito increased upon the addition of fruits with Banana Pito having the highest viscosity. (3.9 x 10-3 Pa.s), the Orange Pito had the highest vitamin C content (3.56mg/100g). The microbial load of Pito was affected by fruit addition, fungal and bacteria load increased signiicantly with the addition of fruits. As storage days increased, the control (Commercially purchased Pito) had the highest microbial load (9.80 x 10-6 cfu/ml). There were signiicance difference in the taste, aroma, appearance, colour, lavor, mouth feel and overall acceptability of all the Pito samples (p < 0.05), but the pineapple Pito had the highest overall acceptability.