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ABSTRACT
Lemon ripening is a major component in small and commercial scale business. Natural and artificial ripening of lemon is practiced across the world globally. The study was carried out to determine the physical and organoleptic properties and proximate composition of ripe lemon. Ripe lemon a staple fruit in many parts of the world nutrition and culinary traditional. This study it was conducted to provide a comprehensive analysis of physical attributes, organoleptic, properties and proximate composition of ripe lemon with a total of 14 ripe lemon fruit were collected from local market and subjected to various analytical procedures. indicate that ripe lemon Were generally accepted by the secondary by the sensory panel. Developing a favourable taste, texture and aroma. Proximate Composition analysis showed that ripe lemon are good source of moisture content low in crude protein, ether extract, and crude fibre content. The research provide valuable insight to the physical and nutritional aspect of Ripe lemon which can aid in the utilisations in various beverage application including the development of process products and dietary planning.under standing the composition and sensory chacteristics of ripe lemon contribute in promoting their consumption and enhancing their economic and nutritional value.
