ABSTRACT
Ripe oranges, Citrus × sinensis, represent a widely consumed fruit known for their appealing sensory attributes and nutritional value. They are consumed ripened. As a result of increase in population, there have been increased demand for ripe oranges. This study aimed to assess the physical, organoleptic characteristics and proximate composition of ripe oranges. A total of 8 ripe oranges of 2 different varieties were randomly selected from a local market and subjected to various analyses.The physical characteristics included shape of the oranges, size, skin colour, flesh colour, texture(flesh), skin colour and ripeness. Organoleptic evaluations encompassed assessments of colour, texture, taste, aroma, juiciness and overall acceptance. Proximate composition analysis was carried out to determine the moisture content, crude protein content, crude fibre content, ash content, ether extract content and nitrogen free extract content of the oranges. They displayed an attractive greenish yellow color and a moderately firm texture. Organoleptic assessments indicated a pleasing balance of sweetness and acidity, with a fragrant aroma, contributing to high overall visual appeal. Proximate composition analysis showed that ripe oranges had an average moisture content of 70.73 - 77.52%, protein content of 4.520 - 6.837%, crude fibre content of 8.123 - 8.857, ether extract content of 2.337 - 3.783%, ash content of 1.870 - 2.933%, and Nitrogen free extract content of 3.493 - 10.153%.
