Nutrient And Sensory Evaluation Of Jam Produced From Blends Of Pawpaw (Carica Papaya) And Pineapple (Ananas comusus) Pulp

ABSTRACT

Jam is a product made from whole fruit cut into pieces or crushed which varies in their nutritional and sensory properties due to different process technology and types of fruit used. Jam is an effective method of product conversion as it retains health and nutritional benefits of the raw material, especially of seasonal products. The aim of this study was to prepare an acceptable jam, to evaluate the nutrient and sensory properties of jam produced from blends of pineapple and pawpaw pulp. Ripened pineapple and pawpaw fruits were purchased from Ubani and Ahiaeke markets Umuahia, Abia State.  The proximate, mineral and vitamin composition of the jam samples were determined using standard laboratory procedures. Jams were produced from a blend of pineapple and pawpaw in the ratio 100:0:0, 0:100, 60:40, 40:60 and 50:50 respectively. The sensory properties of the jam were determined on the basis of 9 point Hedonic scale by 20 panellists. All tests were carried out in triplicates; means and standard deviation obtained from chemical analyses were calculated. The proximate composition result of the jam produced indicated energy value between 228.90kcal-273.64kcal, moisture content of  30.43%-40.47%, crude protein content of 0.26-1.29%, fat content of 0.12-0.28%, crude fibre content of 0.44%-2.14%, ash content of 0.27-0.63%, and carbohydrate content of 56.65-67.81%.Ca(89.55mg/100g), Mg(141.77mg/100g), P(190.08mg/100g) and  K(60.41mg/100g) were significantly higher in sample PWJ (100% pawpaw jam) while Fe(3.25mg/100g) was significantly higher in sample control SBJ (strawberry commercial jam). Vitamin A (201.54mg/100g) was significantly higher in sample PWJ (100% pawpaw jam) while Vitamin C (125.22mg/100g) was significantly higher in sample PIJ (100% pineapple jam). Sample blends show the proportion of raw materials influences the nutritional value of the final product. The sensory properties of the jam showed that there is no significant (P>0.05) difference in the appearances of the samples except sample SBJ which is the control. The result showed that sample PWJ (100% pawpaw) taste was highly accepted with the mean score of (7.25) following sample SBJ which is the control. The result showed that there is no significant (P>0.05) difference between the general acceptability of sample PWJ, PIJ, PWPI, PIPW1 and PIPW2, respectively. This study has revealed pawpaw and pineapple blends could be used in production of quality jam without adverse effect on the nutritional quality contents and provide essential nutritional benefits needed for good body growth and body functions.