ABSTRACT

Jams are widely consumed as spreads but often lack essential micronutrients. Moringa oleifera, leaf, a plant rich in proteins, vitamins, minerals, and phytochemicals, was incorporated into apple, pineapple, and orange fruit blends to enhance their functional value. This study investigated the Physicochemical, phytonutrient and sensory properties ofjam from blends ofpineapple, apple, and orange pulps fortified with moringa leaves Fourjam formulations were prepared with varying fruitratios and incorporation ofgraded levels of moringa leaf. Standard analytical methods were employed to determine proximate composition, vitamin content, phytochemical constituents, physicochemical properties, and sensory quality. The result revealed significant differences (p<0.05). Moisture ranged from 30.27-48.77%. Protein content ranged from 1.18-2.88. Fiber ranged from 0.48-1.23%, fat ranged from 0.95-1.49%, and ash (0.85-1.53%) ,values were higher in fortified samples. Carbohydrate content ranged from47.78-64.16% and was inversely related to moisture, with corresponding energy values of 204.35-275.23 kcal. Vitamin A ranged from 20.14—35.83 pg/lOOg, vitamin C was higher in PAOM 2(45.64 mg/lOOg) and lower in PAOMl(28.13mg/100g) while vitamins Biranged from 0.17-0.25 mg/100g(PAOM2),B3 ranged from 1.22-1.42 mg/lOOg, and E recorded values of 1.25-1.59 mg/lOOg. There was presence ofphytochemicals, flavonoids varied between 0.62-2.63 mg/100g,tannins spanned 0.28 to 4.72 mg/100g,alkaloids fell between 0..22 to 1.83 mg/lOOg), phenols extended from 29.64-35.26 mg/lOOg and Phytate varied between 0.73 and 2.14 mg/lOOg. pH ranged from 3.53-3.97, titratable acidity ranged between 1.28-1.49%, total soluble solids was observed to range from 61.37-69.54 °Brix, total sugar ranged from 28.33-50.62%, and viscosity between 2.08-4.48 PaS. Sensory evaluation confirmed overall consumer acceptability, particularly for PAOM 4(control) with the range of 8.04 and PAOM3 with the range of 6.60, which balanced improved nutrition with appealing taste, color, and texture. Moringa fortification significantly enhanced the nutritional, phytochemical, and functional quality of fruit jams while maintaining consumer preference. The fortified jams have strong potential as functional foods to combat micronutrient deficiencies.