Processing and Evaluation of Vegetable Juices From Fluted Pumpkin, Garden Egg, African Spinach and Pawpaw Leaves and Flavoured with Locally Available Spices and Herbs

Juices were extracted from fluted pumpkin, garden egg, African spinach and pawpaw leaves, boiled and flavour with flavoured with 0, 1, 2, 3, 4, 5, g/100ml of ginger, lemon grass, scent leaves, uziza (Piper nigrum) seeds and uda, (Xylopia aesthiopica) seeds separately to determine their effects on the acceptability of the drinks. Chemical analysis of the juices showed that they contained good amounts of beta carotene nad vitamin C. Flavouring the juice made them more acceptable by masking the vegetable flavour. Those flavoured with ginger were most acceptable.