Development of Plant-Based Drink Using Cucumber, Carrots and Watermelon for the Management of Diabetes Patients and Other Parasitic Infections

Fresh Cucumber (Cucumis sativus), carrots (Daucus carota), and watermelon (Citrullus lanatus) were obtained from Sokoto Fish and Vegetable Market in Sokoto State, and all the chemicals/reagents used for the analysis were of analytical grade. The fresh vegetables were selected, cleaned, and juiced separately using a juice extractor. The juices were then filtered, pasteurized at 75 °C for 15 min and cooled. Thereafter, the juices extracts were divided into five varying proportions: A (100% carrot juice), B (80% carrot, 10% cucumber, 10% water melon), C (100% water melon), D (50% carrot, 25% cucumber, 25% water melon) and E (100% cucumber). The juice blends were then analyzed for phytochemical, proximate, mineral and vitamin compositions. The antioxidant properties were also determined. The proximate composition result revealed very high moisture (82.13% and 85.03%), relatively low carbohydrate (5.36–10.68%) and very low crude protein (1.85–4.90%) contents. For the micronutrients, potassium (14.80–32.20mg/100 mL) and vitamin C (14.58–24.50mg/100 mL) were more predominant when compared to the other micronutrients that were determined. While there were no statistically significant differences in the sensory properties of the juices, the 100% carrot juice was rated higher in all the attributes evaluated. It was concluded that a 50:50 blend of carrot and cucumber provided similar nutritional quality and superior antioxidative properties compared to other blends.