https://survey.amu.edu.et/ojs/index.php/OMOIJS <p>The Omo International Journal of Sciences publishes peer-reviewed original research, critical literature reviews, technical notes, future articles, policy briefs, and short communications in the fields of Natural and Computational Sciences, Medicine and Health Sciences, Agriculture, Veterinary Sciences, Food Science, and Postharvest Technology. The editorial board invites interested researchers and scientists to submit manuscripts and join the reviewer and editorial advisory board. You are welcome to contribute to this flourishing scientific journal.</p> en-US awoke.guade@amu.edu.et (Awoke Guadie) chirotaw.kentib@amu.edu.et (Chirotaw Kentib) Mon, 15 Dec 2025 15:43:22 +0300 OJS 3.1.2.4 http://blogs.law.harvard.edu/tech/rss 60 https://survey.amu.edu.et/ojs/index.php/OMOIJS/article/view/734 <p>The present study aimed to develop a consumer-acceptable beverage from the extract of moringa leaves, watermelon, and beetroot juices for improving consumer acceptance. Juices of moringa, watermelon, and beetroot were blended in nine (9) different ratios, designed using Mini-tab statistical software (v.19.1, USA). The beverages were bottled, stored at room temperatures, and evaluated for Total Soluble Solids (TSS), pH, total bacterial &amp; fungal count, presence of pathogenic microorganisms (<em>Staphylococcus aureus</em> and <em>Escherichia coli</em>), and 5 sensory parameters during storage for a period of 300 days at intervals of 150 days, using standard procedures. The beverages with higher initial total soluble solids (TSS) maintained relatively stable TSS during storage. There was a significant difference (p&lt; 0.05) in pH of different treatments, but no changes (p&gt; 0.05) during storage were observed. The beverages observed variations in total bacterial count among different treatments. The total bacterial counts ranged from Not Detected (ND) to 9.5×10³ cfu/ml, while total fungal growth remained undetectable across all treatments. The microbial quality of all treatments was within acceptable safety limits. Pathogenic organisms (<em>S. aureus</em> and <em>E. coli</em>) were absent in all the treatments. Beverage having 42.5% moringa, 33.75% watermelon, and 23.75% beetroot consistently obtained significantly higher score (p&lt;0.05), ranging from 7.0±0.4 to 7.5±0.5 using 9-point hedonic scale for all sensory parameters throughout storage, indicating strong consumer acceptability and product stability. The pH and TSS of this blended beverage ranged from 5.1±0.05 to 5.2±0.05 and 8.5±0.1 to 8.6±0.1, respectively, during storage. The bacterial count ranged from non-detectable levels to 1×10³, whereas no fungal and pathogenic microorganisms were detected over 300 days of storage.</p> <p>&nbsp;<strong>Keywords</strong>: Beetroot; Beverages; Consumer acceptable; Moringa leaves; Watermelon</p> Ghulam Hassan Shah, Dawit Alebene, Halabo Hazo , Ramesh Duraisamy, Ali Raza Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0/ https://survey.amu.edu.et/ojs/index.php/OMOIJS/article/view/734 Mon, 15 Dec 2025 15:42:49 +0300