CONCLUSION
It can be observed from the results that a great deal of variation occur in both physical chemical and
proximate composition between the two Morinda species. Preference towards any of the species therefore
is based on the intended function of such a fruit in the overall process. The high juice content of M.
citrifolia pulp will be best for the juice extraction purposes. and high proximate content suggests its
suitability as a food supplementation. The fruits of Morinda can be used as a staple food and it can be
serves as good source of nutrients, since it contains quite appreciable amount of proximate compounds.
Further production of wine from the pulp of Morinda is in process due to the favorable physicochemical
characteristics of the pulp.