Joel, NdifeAwogbenja, Makanju DehindeZakari, Umaru2023-12-112023-12-112013-10-31Abulude FO (2005). Distribution of selected minerals in some nigerian white bread. Nig. Food J. 23: 139-147. Adeola AA, Aworh OC (2010). Development and sensory evaluation of an improved beverage from Nigeria’s tamarind (tamarindus indica l.) fruit. J. Food Agric. Nutr. Dev. 10(9):4079-4093. Adubofuor J, Amankwah E, Arthur B, Appiah F (2010).Comparative study related to physico-chemical properties and sensory qualities of tomato juice and cocktail juice produced from oranges, tomatoes and carrots. Afr. J. Food Sci. 4(7): 427- 433. Alaka O, Aina J, Falade K (2003). Effect of storage conditions on the chemical attributes of Ogbomoso mango juice. Eur. Food Res.https://keffi.nsuk.edu.ng/handle/20.500.14448/3115The physico-chemical properties, vitamins, minerals, microbial and sensory qualities of four different brands of orange-juice (samples A, B, C and E) in the Nigerian market were evaluated to determine their overall quality. Results of the physico-chemical properties obtained showed the following range of values for acidity (0.40 - 1.06%), total solids (5.50 - 11.80%), total sugar (9.15 - 13.39%) and fruit juice content (14.28 - 45.63%). The sweetness index for the juice samples A, B, C and D were 11.0, 9.66, 8.65 and 7.80, respectively. Sample D had the highest benzoic acid content of 217.21 ppm as preservative. The vitamin and mineral contents vary among the different orange juice samples. Samples D and B had the highest contents of vitamin A (140.12 IU) and C (42.57 mg), respectively. While samples A and C had the lowest values for potassium (119.10 mg) and sodium (5.65 mg) contents. The viable microbial counts for the juice samples were very low (1.0 x 102 to 5.2 x 102 cfu/100ml). There were no coliform contaminations in all the samples. Sample D was adjudged the best in overall acceptance (8.45). Generally, the juice samples were within the regulatory specifications, and are fit for consumptionenOrange, juice, vitamins, mineral, microbial and sensory qualityArticle