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.
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