ABSTRACT

This study was aimed at the production and sensory evaluation ofjam produced from three indigenousfruits namely jackfruit, plum and sour sop. Experimental research design was used for this study. Sensory evaluations of the mouth feel, flavor (aroma), taste and color (appearance) Was carried out using 20 panelists of undergraduate students ofMichael Okpara University ofAgriculture, Umudike. Data from sensory evaluation was subjected to analysis of variance (ANOVA), the means was separated by Duncan multiple,range test using IBM (SPSS version 20). Significance was accepted at p<0.l)5. The result revealed score for colour for the jams rangedfrom 4.60 6.15 with sour sop pulp jam recording the highest score while the jack fruit pulp jam (4.60+1.57) recorded the lowest score for color While no difference was observed in the score for taste ofsour sop and plum pulpjam, the taste ofjackfruit pulpjam was similar to those ofthe jackfruit, sour sop and plum pulp mixedjam. The consistency score ofthe jams rangedfrom 4.2.0 - 5.65. The plumfruit pulp had significantly higher score (5.65+1.14) than the rest of the jam samples. In terms of the mouth feel the plum fruit <5.55±0.93> recorded the highest score for mouth feel while the jack fruit jam scored the least. The acceptability ofthe sour sop. plum pulp and control (mixed fruit jam) were similar. However, while the pulp fruit pulp jam scored the highest the jack fruit, sour sop and plum pulp mixed jam had the lowest score. Acceptable jams were produced from the fruits. In conclusion, the jams produced were acceptable in all organoleptic properties. The inclusion ofjack fruit was observed to influence the properties of the jams produced, this is true as findings from this study revealed a lower organoleptic scoresforjackfruitjam and the jackfruit included mixedfruitjam with regards to the other jam samples. The plum fruit pulp jam was 'the best in terms of the organoleptic properties, this was because it was observed to score highest in all organoleptic properties and in genera! acceptability The study recommendations further research in the area of jam production from indigenousfruits to reduce post- harvest losses and make nutrient available all year round. Also further research into the improvement of the organoleptic characteristics oj indigenousfruit jams and research into the enrichment and possible fortification of indigenous fruitjam.