Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 -15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro-organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks.

This was a survey-based study and conducted to analyze the findings of questionnaires about the consumer opinion towards the quality of few selected spices powder (turmeric, coriander, chili, cumin and mixed spices) available in Bangladesh, the health effect of low-quality spices powder and the preventive measures as well. From the survey, it was found that on average 90.70% people believed that the spices powders are not of good quality. Study on the types of adulterants added in the spices powder according to consumers' suspect revealed that addition of low-grade raw spice with high grade was at the top position which was followed by brick dust and sand. Based on consumers' opinion, cancer, chronic nephritis and high blood pressure were the top possible diseases which may associate due to consumption of adulterated spices powder. Implication of Bangladesh Standards and Testing Institution (BSTI) standards, enforcing law and imposing punishment and social motivation of food consumers could be the best preventive measures according to the people's opinion. Finally, this study revealed that the people suspect that the quality of spices powder in Bangladesh is not up to the mark and expect necessary actions against adulteration if found in spices powder.