Fruits and vegetables are an essential part of the human diet. Over the last twenty years, research in human nutrition has shown that a balanced diet rich in fruits and vegetables ensures good health and can reduce the risk of certain diseases. Unfortunately, their high water content limits their ability to conserve and creates the need to transform them. The present work aims to promote fruits and vegetables acclimated in Benin through the development, microbiological, sensory, physicochemical and nutritional characterization of orange and carrot pineapple cocktails. To do this, four (04) different cocktail formulations were obtained by mixing, at different proportions, the juices of these fruits. After an evaluation of the microbiological quality of the samples by standard methods, the cocktails were subjected to organoleptic tests. The sample selected (having received the best scores during sensory tests) was subjected to physicochemical and nutritional characterization. Microbiological analyzes revealed a complete absence of thermo-tolerant coliforms, Escherichia coli, and sulphite-reducing bacteria all samples. The yeast and mold load (<10 UFC/mL respectively) is well below the normative criteria in force (2.102, 102 respectively). However, the number of microorganisms constituting the determined total mesophilic aerobic flora indicates a likely contamination of the different samples during handling. However, these results of microbiological analyzes indicate that the cocktails produced are of satisfactory microbiological quality. Considering the organoleptic characteristics evaluated (aroma, sweet taste, acid taste and color), it appears that the E3 sample (2 pineapple juice volumes for 1 orange juice volume and 1 volume of carrot juice) is the most accepted. The physicochemical analyzes reveal that this at a pH of 5.1 and an acidity of 3.39g/L, a water content of 73.69% (dry matter of 26.30%) and an ash content of 0.30%. Nutritional analyzes reveal that this product has a vitamin C content of 6.923mg/100g and calcium, potassium and magnesium contents respectively of 219.09 mg/kg, 1105.66 mg/kg and 160.337 mg/kg. It then becomes urgent to make acceptability tests for the promotion of the product.

This work is a contribution to food security in Benin, especially in the municipality of Aplahou