ABSTRACT
The potential of some wild growing indigenous fruits such as Malay rose apple (Syzygium malaccense) has remained largely untapped. Most tropical fruits can be processed and preserved in small scale operations using simple techniques. This study was carried out investigate the possibility of producing juice and jam from Malay rose apple and to evaluate the nutritional, anti-oxidant, physico-chemical and organoleptic properties of the product. Malay rose apples were brought from Ndoro market, Abia State. The fruits were purchased from different vendors and pooled to obtain the sample for the study. The juice and jam were prepared using standard methods. The proximate, mineral and vitamin content of the samples were determined using standard AOAC methods. Sensory evaluation of the products was carried out using a 9-point hedionic scale. All tests were carried out in duplicates and means and standard deviation obtained from the chemical analysis were calculated. Malay rose apple juice with ginger had the highest crude protein (1.06%), crude fat (0.02%) and crude ash (0.05%) while Malay rose apple juice without ginger had the highest carbohydrate (9.46%) value. Malay rose apple jam with ginger had the highest crude protein value (1.29%), crude fat (0.15%) and crude ash (0.22%) while Malay rose apple jam without ginger had the highest carbohydrate (17.57%) value. The malay rose apple juice with ginger had the highest β-carotene (2815mcg/100g) value and vitamin E (1.31mg/100g) value while the juice without ginger had the highest vitamin C (19.54mg/100g) value. The jam with ginger had the highest vitamin E (1.24mg/100g) value while the jam without ginger had the highest β-carotene (5740mcg/100g) value and vitamin C (9.74mg/100g). All the minerals tested in the juice with ginger had higher values than the juice without ginger except for Iron. Values of the mineral composition of the jam with ginger were higher than the values for jam without ginger except for Phosphorus and Zinc. The juice without ginger had the highest DPPH inhibition level (45.93%) while the jam with ginger had the highest DPPH inhibition level (41.67%). Based on the nutrient profile of the Malay rose apple products, it appears to be good alternative for other commercial jams and can make substantial contribution to provitamin A, vitamin C and carbohydrate intake.
TABLE OF CONTENTS
Title
page i
Certification ii
Dedication iii
Acknowledgement
iv
Table
of contents v
List
of tables ix
List
of figures x
Abstract
xi
CHAPTER 1
INTRODUCTION 1
1.1 Statement
of problem 4
1.2 Objectives
of the study 5
1.2.1 General
objective of the study 5
1.2.2 Specific objectives of the study 5
1.3 Significance
of the study 6
CHAPTER 2
LITERATURE REVIEW 8
2.1 Fruits 8
2.1.1 Fruits and vegetables as sources of
vitamins, minerals and
antioxidants 9
2.1.1.1 Nutritional
importance and contribution of fruits and
vegetables 9
2.1.2. Fruit and vegetable consumption: Human health
and disease
prevention 12
2.1.3 Possible mechanism of action of fruits and
vegetables in
human health and disease prevention 15
2.1.4 Factors affecting the nutritional qualities
and consumption of
fruits and vegetables 18
2.1.5 Products
derived from fruits 20
2.2
Fruit juice 21
2.2.1 Selection
and quality of fruits used for juice 22
2.2.2 The
technology of juice extraction and processing 23
2.2.3 Preparation
of raw materials 24
2.2.4 Extraction
24
2.2.5 Clarification
25
2.2.6 Pasteurization 26
2.2.7 Concentration
27
2.2.8 Aseptic packaging 28
2.2.9 Cooling 29
2.2.10 Nutritional
and health benefits of fruit juice 29
2.3
Fruit jam 31
2.3.1 Jam
Making 33
2.3.2 Raw
materials for jam manufacture 33
2.3.2.1 Fruits 34
2.3.2.2 Sugar
34
2.3.2.3 Pectin
34
2.3.2.4 Acid 35
2.3.2.5 End point of jam making 35
2.3.2.6 Packaging 36
2.3.2.7 Factors affecting quality of jam 36
2.4
Malay rose apple (Syzygium
malaccense) 37
2.4.1 Scientific
classification of Malay Rose apple 37
2.4.2 Origin
and distribution of Malay rose apple 37
2.4.3 Nutritional
value and composition of Malay rose apple 39
2.4.4 Uses
of Malay Rose apple 40
2.4.4.1 Food
uses 40
2.4.4.2 Medicinal uses 42
2.5
Ginger (Zingiber officinale) 42
2.5.1
Nutritional value and composition
of ginger 44
CHAPTER 3
MATERIAL AND METHODS 45
3.1
Study design 45
3.2
Sources of raw material 45
3.3
Selection of fruits for production of jam and juice 45
3.3.1
Preparation of Malay Rose Apple
Jam 45
3.3.2
Preparation of Malay Rose Apple
Juice 48
3.4
Sensory evaluation 50
3.5
Chemical analysis 51
3.5.1 Proximate
analysis 51
3.5.1.1 Moisture
determination 51
3.5.1.2 Crude protein determination 52
3.5.1.3
Determination of total ash 53
3.5.1.4
Determination of crude fat content 54
3.5.1.5 Determination of crude fibre 55
3.5.1.6 Determination
of carbohydrate 56
3.6
Determination of minerals 56
3.6.1 Mineral
element extraction 56
3.6.2 Determination
of calcium and magnesium 57
3.6.3 Determination of potassium and sodium using
the flame
photometer 58
3.6.4 Determination of zinc and iron 59
3.6.5 Determination of phosphorus 59
3.7 Vitamin analysis 60
3.7.1 Determination of riboflavin 60
3.7.2 Determination of niacin 61
3.7.3 Determination of thiamin 62
3.7.4 Determination of vitamin C (ascorbic acid) 63
3.7.5 Determination of β- carotene (pro-vitamin
A) 64
3.7.6 Determination
of vitamin E 65
3.8 Determination of phytochemicals/anti-nutrients 66
3.8.1 Determination of flavonoids 66
3.8.2 Phenol determination 66
3.8.3 Determination of alkaloids 68
3.8.4 Determination of tannin 69
3.9 Determination of anti-oxidant 70
3.9.1 Determination of 1,1-diphenyl-2-picrylhydrazyl
free radical
scavengins ability (DPPH) 70
3.10 Physicochemical analysis 70
3.10.1
Determination of pH 70
3.10.2
Determination of total soluble solids 71
3.10.3 Determination of total titrable acidity 72
3.11 Statistical Analysis 72
CHAPTER 4
RESULTS AND DISCUSSION 73
4.1 Chemical properties of malay rose apple (Syzgium
malaccense) juices 73
4.1.1 Energy and proximate composition of malay
rose apple juices 73
4.1.2 Mineral composition of malay rose apple
juices 76
4.1.3 Vitamin composition of malay rose apple
juices 79
4.1.4 Phytochemical/Anti-nutrient composition of malay
rose apple
juices 83
4.1.5 Antioxidant properties of malay rose apple
juices 84
4.1.6 Physicochemical properties of malay rose apple
juices 85
4.2 Sensory evaluation of the malay rose
apple (Syzygium
malaccense) juices and
commercial pineapple juice 87
4.2.1 Sensory evaluation of malay rose apple
juices and commercial 87
pineapple juice
4.3 Chemical properties of malay rose apple
(Syzgium
malaccense) jam 88
4.3.1 Energy and proximate composition of malay
rose apple jam 88
4.3.2 Mineral composition of malay rose apple jam 91
4.3.3 Vitamin composition of malay rose apple jam 94
4.3.4 Phytochemical/Anti-nutrient composition of malay
rose apple
jam 97
4.3.5 Antioxidant properties of malay rose apple jam
98
4.3.6 Physicochemical properties of malay rose apple
jam 99
4.4 Sensory evaluation of the malay rose
apple (Syzygium
malaccense) jam and
commercial pineapple jam 100
4.4.1 Sensory evaluation of malay rose apple jam
and commercial
pineapple jam 100
CHAPTER 5
CONCLUSION 103
5.1 Conclusion 103
5.2 Recommendation 104
REFERENCES 106
Appendix I 120
Appendix
II 122
LIST
OF TABLES
Table 2.1: Nutritive
value of malay rose apple per 100g of edible
portion
40
Table
2.2 Nutritive value of ginger per
100g (3.5 oz) 44
Table
3.1 Recipe for jam preparation 46
Table 3.2 Recipe for juice preparation 48
Table 4.1 Energy and proximate composition of malay
rose
apple juices 75
Table 4.2 Mineral composition of malay rose apple
juices 78
Table 4.3 Vitamin composition of malay rose apple
juices 81
Table 4.4 Phytochemical/Anti-nutrient composition
of malay
rose apple juices 83
Table 4.5 Antioxidant properties of malay rose
apple juices 84
Table 4.6 Physicochemical properties of malay
rose apple
juices 86
Table 4.7 Sensory evaluation of the malay rose
apple (Syzygium
malaccense)
juices and commercial pineapple juice 88
Table 4.8 Energy and proximate composition of malay
rose apple
jam 89
Table 4.9 Mineral composition of malay rose apple
jam 93
Table 4.10 Vitamin composition of malay rose apple
jam 95
Table 4.11 Phytochemical/Anti-nutrient composition
of malay rose
apple jam 97
Table 4.12 Antioxidant properties of malay rose
apple jam 98
Table 4.13 Physicochemical properties of malay rose
apple jam 99
Table 4.14 Sensory evaluation of the malay rose
apple (Syzygium
malaccense)
jam and commercial pineapple jam 101
LIST
OF FIGURES
Figure
3.1 Flow chart for malay rose apple
jam 47
Figure
3.2 Flow chart for malay rose apple
and ginger jam 47
Figure
3.3 Flow chart for malay rose apple
juice 49
Figure
3.4 Flow chart for malay rose apple
and ginger juice 49
CHAPTER
1
INTRODUCTION
Malnutrition is a major public health
problem throughout the developing world, particularly in Southern Asia and
sub-Saharan Africa (Food and Agricultural Organization, 2001; World Health
Organization, 2004). Low fruit and vegetable intake have been identified as one
of the main contributors of micronutrients in developing countries. Their
intakes are still grossly inadequate both in developed and developing countries
(International Agency for Research on Cancer (IARC), 2003). Diets of population
in Nigeria are frequently deficient in macronutrient (protein, carbohydrate,
and fat, leading to protein energy malnutrition) and micronutrients
(electrolytes, minerals and vitamins, leading to specific micronutrient
deficiencies or both) (Millward and Jackson, 2004).
Plant foods shows the largest segment
of dietary diversity that offers useful perspectives on a number of issues of
contemporary scientific and public health importance including micronutrient
deficiency and bioavailability, nutrition and disease, medicinal and functional
activities (Johns, 2003; Popkin, 2002; Kant et
al., 1995). Fruits as members of plant foods are generally known for their
rich micronutrient constituents (Shiundu, 2002).
Most fruits are perishable and as a
result, cannot be stored for a very long period while some are seasonal and
cannot be available when they are not in season and now most fruits are
processed into juices, syrups, jams, jellies so as to ensure their availability
all year round. In Nigeria, the availability of fruits is short lived due to
their seasonal and highly perishable nature (Akubor and Ogbalu, 2005).
Fruit juices are beverages derived
from whole fruits: apple, orange, pineapple, grapes and more exotic varieties,
such beverages exhibit different characteristics ranging from natural cloudy
products to fully classified juices (Murano, 2003). In many countries the
differences between fruit juices and nectars is considered necessary to avoid
confusion between fruit juices and lime containing beverages such as squashes
and carbonate. In European Economic Community, a directive defines fruit juice
as juice obtained from fruit by mechanical process, fermentable but unfermented
having the characteristics colour and flavour typical of the fruit from which
it comes (Murano, 2003).
Fruit jam is an example of fruit
preserve usually made from pulp and juice of one fruit (whole fruit). It can be
defined as cooked and gelled fruit purses packaged for long term storage which
is normally used as bread spread, filling and food jellies. The preparation of
fruit jam traditionally involves the use of pectin as a gelling agent, although
sugar and citric acid may be added as well (Pattern, 2001).
Malay rose apple (Syzygium malaccense) is one of the
lesser known, seasonal and underutilised fruit found in the tropics and in
Nigeria ecosystem. There are different varieties from the Syzyium family which are Syzygium
samarangense (Bell apple), Syzygium aquem
(Water apple) and Syzygium malaccense
(Malay rose apple).Malay rose apple has been cultivated since pre-historic
times has naturalized in many parts of the tropics particularly in Malaysia
(Merr and Perry, 2007). Ripe fruits are rich in vitamin A, vitamin B complex
and Vitamin C (Field Manual for Extension Workers and Farmers, Southampton
Centre for Underutilized Crops (FMEWF), 2006). Due to high levels of vitamins,
malay rose apple supplements other staple fruits in times of scarcity in some
region (International Centre for Underutilized Crops (ICUC), 2003). Malay rose
apples are often cooked with acid fruits to the benefit of both. They are
sometimes made into sauces or preserves. The slightly unripe fruits are used
for making juice, wine, jelly and pickles. Jam can be prepared from malay rose
apple by stewing the flesh with brown sugar and ginger (Morton, 1987). However,
in Nigeria, most of the malay rose apple are wasted during the fruiting season
and have not been utilized to produce processed products. Production of ready
to serve (RTS) beverages from fruit pulp of some underutilized fruit plants has
helped to reduce these fruits being wasted during fruiting season.
The sole aim of nutritionists, food
scientist and biochemist is to explore the various sources in which the
different nutrient could be obtained especially from sources which abound in
our immediate environment. This has led to various researches to produce food
products and determine the various compositions of sampled fruits which are
less commonly eaten in our society. Research and information on Malay rose
apple is few and very scanty and there is need to advocate for the regular
consumption of food products developed from this fruit by finding ways to make
it available in easier to prepare form just as in juice and jam.
This research work is aimed at the
production of food products (juice and jam) from the pulp of malay rose apple
as well as analyzing the food products to establish their chemical composition
and general acceptability in order to investigate the possibility of promoting
their usage as food for human consumption.
1.1 STATEMENT OF PROBLEM
Low fruits and vegetable intake have
been identified as one of the main contributors of micronutrients deficiency in
developing countries. Their intakes are still grossly inadequate both in
developed and developing countries (IARC, 2003). Fruits are good sources of calories and
insufficient calorie consumption often goes hand-in-hand with micronutrient
deficiency (FAO, 2004). Nigeria is still faced with the challenge of meeting
the basic food needs of its population (Otacha, 2013) as well as been faced
with the problem of micronutrient
deficiency due to ignorance arising from not including fruits and vegetables in
their diets (United Children Emergency Fund (UNICEF), 2004) which can lead to a
wide range of diseases. Underutilized foods such as the malay rose apple could
be used to meet the world food security demands starting from Nigeria when
properly processed and prepared for consumption. The inability of people to
consume fruits in adequate amount is also due to lack of good quality variety
and uneven distribution of these fruits across different parts of the World
(Ubbaonu et al., 2005). In Nigeria,
different fruits are grown of which may fail to reach the market due to
spoilage, mechanical damages and over ripening. Therefore there is the need for
proper utilization of fruits and vegetables so as to make available always and
even during off seasons by processing them into food products. There is also
less awareness on the nutritional value of most fruits and vegetables which has
limited its utilization in the production of food products and also led to its
wastage.
It is therefore the objective of this
study to evaluate the products (juice and jam) developed from Malay rose apple
(Syzygium malaccense).
1.2 OBJECTIVES OF THE STUDY
1.2.1 General objective of the study
The general objective of this study
is to evaluate the chemical composition, anti-oxidant and physico-chemical properties
of products (juice and jam) developed from malay rose apple (Syzygium malaccense).
1.2.2 Specific objectives of the study
The specific objectives are to;
i.
develop jam and juice from malay rose
apple.
ii.
evaluate the sensory properties of the
food products (jam and juice) produced from malay rose apple.
iii.
evaluate the chemical composition of juice
and jam produced from malay rose apple.
iv.
evaluate the anti-oxidant activity of the
juice and jam made from malay rose apple.
v.
evaluate the physico-chemical properties
of the juice and jam made from malay rose apple
1.3 SIGNIFICANCE OF THE STUDY
This research work will be of benefit
to the entire populace by providing them with the information on the nutrient
potentials of malay rose apple products (juice and jam) thereby encouraging
individuals to consume more of it as well as reducing its wastage during
fruiting season. This study will also help to create more job opportunities for
individuals especially the youths by encouraging them to cultivate, produce and
sell the fruits and by this the economy of the country will be improved.
Furthermore, this study will be of
help to dietitians in the utilization of malay rose apple and its products in
formulating and planning of diet of patients thereby encouraging
diversification of diet (elimination of monotonous diet) which in turn helps to
reduce the problem of food insecurity, hunger and malnutrition in Nigeria. This
study will provide nutritionist and food scientist with information on the
nutrient composition and sensory properties of the products developed from
malay rose apple thus enhancing the utilization and consumption of the fruit
and its product to promote good health as well as expanding the market for
malay rose apple products.
The information from the study will
also be useful to nutrition educators, doctors, nurses, and other health workers
in order to advise, enlighten and educate the society on malay rose apple, its
benefits to human health as well as encouraging them to consume the fruit and
its products.
This study will encourage the
agricultural sector to cultivate more malay rose apple trees from which the
fruit will be obtained and utilized by the food industry in providing juice and
jam for human consumption and making it available during off seasons. The
products made by the food industry will also add variety to diets of Nigerians.
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