This research was carried out to determine the nutritional values and antimicrobial activities of a mixed fruit juice from Coconut (Cocos nucifera) and Pineapple (Ananas comosus) which was pasteurized at 80°C for 10 minutes. The Phytochemical components of the fruit juices were analysed whereby the amount of alkaloids was higher than other components. The physical properties studied included pH, titratable acidity and total solids.
Nutritional, chemical compositions and antimicrobial activities of individual fruit juice and their blends were also carried out using standard methods. Sensory evaluation result showed a significant difference (p<0.05) in their colour, flavour, taste and overall acceptability of the juice blends. Their pH and titratable acidity values that were in reversed manner confer on them longer storage period. The samples had a high zone of inhibition in Staphylococcus aureus compared to other organisms. Generally, they had a fair antimicrobial activities, good sensory qualities and high amount of minerals.
Keywords: Coconut; Pineapple; Antimicrobial; Fruit juice