ABSTRACT
This works evaluated the sensory quality of composite jam produced from the pulp of four different tropical fruit, apple banana pineapple and orange extracted separately from the four fruit. Obtained from ƴan tifa market, Jigawa after the jam was produced, it was taken to college of health sciences, Jigawa where the students served as the panelists. they were asked to evaluate the texture, flavour, colour, test and overall acceptability of the produced jam. Out of the estimated total number of the students (40). 10 student was selected to be involved in the study base on simple random sampling. The research design employed in the study was descriptive research design, most of the respondent ware male (52%) and within the age range (13%) years. The results of sensory evaluation showed that the parentage of respondent that selected colour, flavour, texture, test and overall acceptability of the jam were 70% 50% 50% 38% respectively. Therefore, this infected that majority of the respondent agreed with the colour flavour texture of the produced jam. This study therefore concluded that jam can be produced from these fruits, and recommended that jam should be produced from the fruit to minimize the spoilage and enhanced sensory and Nutritional quality.
TABLE
OF CONTENTS
Title
Page_______________________________________________________________ i
Declaration
__________________________________________________________ ii
Dedication________________________________________________________
iii
Acknowledgement_________________________________________________
iv
Approval
Page_____________________________________________________ v
Table
of content _______________________________________________ vii
Abstract____________________________________________________________
CHAPTER ONE
1.0
Introduction______________________________________________________ 1
1.1
Background of the Study___________________________________________ 1
1.2
Statement of the Problems________________________________________ 4
1.3
Justification __________________________________________________ 4
1.4
Significant __________________________________________________ 4
1.5
Aim____________________________________________________ 5
1.6
Specific Objectives_______________________________________________ 5
1.7
Scope of the Study_______________________________________________ 5
1.8
Limitation of the Study___________________________________________ 5
CHAPTER TWO
2.0
INTRODUCTION
2.1 Literature
review_______________________________________________ 4
2.2 Historical background of the
jam_______________________________ 4
2.3 Definition of
jam_______________________________________________ 5
2.3.1 Classification of jam__________________________________________ 5
2.3.2 Factors affecting jam
production_______________________________ 5
2.3 3 Challenge in jam production
____________________________________ 5
2.3.4 Effects of jam
production______________________________________ 5
2.3.5 Types of jam
_________________________________________________ 5
3.3.6 Uses of
jam__________________________________________________ 6
2.3.7 Nutritive value of
jam___________________________________________ 6
2.3.8 Health benefits of jam____________________________________________ 6
2.4 Fruit
details_______________________________________________ 7
2.4.1Apples_______________________________________________ 7
2.4.2
Banana_______________________________________________ 8
2.4.3 Orange_______________________________________________ 8
2.4.4
Pineapple_______________________________________________ 9
2.4.1.1 Origin of
Apple_______________________________________________ 9
2.4.1.2 Uses of
apple_______________________________________________ 9
2.4.1.3 Varieties of
apple____________________________________________ 10
2.4.1.4 Nutritive value of
apple____________________________________ 10
2.4.1.5 Medicinal value if
apple____________________________________ 11
2.4.2.1 Origin of banana_______________________________________________ 11
2.4.2.2 Uses of
banana_______________________________________________ 11
2 4 2.3 Varieties of
banana________________________________________ 12
2.4.2.4 Nutritive value of
banana_______________________________________ 12
2.4.2.5 Medicinal value of banana
__________________________________ 13
2.4.3.1 Origin of
orange_______________________________________________ 13
2.4.3.2 Varieties of orange
____________________________________________ 13
2 4.3.3 Uses of orange _______________________________________________ 14
2.4.4.1 Origin of
pineapple___________________________________________ 14
2.4.4 2 Varieties of
pineapple_________________________________________ 14
2.4.4.3 Uses of
pineapple____________________________________________ 14
CHAPTER THREE
3.0 Methodology
_______________________________________________ 15
3.1 Study design
______________________________________________ 15
3.2 Instrument
_______________________________________________ 15
3.3 A Row materials and sources
_____________________________________ 15
3.4 Sample preparation
__________________________________________ 16
3.5 Jam production and procedure
____________________________________ 16
3.7 Sample formulation
_____________________________________________ 16
8.8 Proximate analysis
_____________________________________________ 16
3.8.1 Determination of moisture content
______________________________ 16
3.8.2Determination of Ash content
__________________________________ 17
3.9 Sensory evaluation
____________________________________________ 17
3.10 Statistical analysis ___________________________________________ 17
CHAPTER FOUR
4.0
Results and discussion__________________________________________ 19
4.1
Table 1 Sensory evaluations of the formulated Jam___________________ 19
4.2
Proximate Composition of the Formulated Jam ______________________ 21
CHAPTER FIVE
5.0
summery, conclusion and recommendation.
5.1
Summary _________________________________________________ 23
5.2
Conclusion ________________________________________________ 23
5.3
Recommendation__________________________________________ 24
CHAPTER
ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE
STUDY
Jam is a mixture of fruit boiled with
sugar and allowed to congeal (Dianne, 2011). It is often spread on bread,
biscuit and ice cream. Jam is a type of fruit preservation which can be canned,
sealed for long term storage. Jam making involves the disruption of the fruit’s
tissues followed by Normally, jam preparation requires the addition of
commercial or natural pectin as a gelling agent (Awolu et al., 2016).
The uses of ingredient and how the
jams are prepared actually determine the type of jam produced. Jams are one of
the most popular products because of their low cost, availability and
organoleptic properties (Eke and Owuno, 2013). Traditionally, jams were first
produced as an effort to preserve fruits during offseason for consumption.
Nevertheless, processed product such as jams usually have low nutritional value
when compared to fresh fruits for an example, jam normally have lower vitamin C
content compared to the fresh fruits (Kamari and Dhaliwal, 2010).
This is due to exposure to the heat
generated during the processing (Awolu et al., 2016). Fruits such as
lemon, apple, cranberries, bananas, pineapple, and orange have been used for
producing jam. Apple is one of the most popular and favourite fruit among the
health-conscious individuals.
Jam is characterized as a sweet
spread made after boiling grated or chopped fruits pulp with adequate amount of
sugar, gelatin, citric acid, and other ingredients, for example, preservatives,
and flavouring agent to a gel like consistency which is sufficiently firm to
hold the fruit tissues in position. Jams contain about 68.5% complete soluble
substances and 45% of the fruits pulp,
uncovered that jam ought to contain over 65% all out dissolved solids in
finished product. Jam is characterized as a sweet spread made after boiling
grated or chopped fruits pulp with adequate amount of sugar, gelatin, citric
acid, and other ingredients, for example, preservatives, and flavouring agent
to a gel like consistency which is sufficiently firm to hold the fruit tissues
in position. Jam and jelly are one of the basic natural product prepared from
fruits.( Ancos, 2017)
Jam is made from cooked fruit pulp,
water, and sugar. It may also contain citric acid and pectin in some cases
(Featherstone, 2015). In terms of jam production, China, the United States,
Spain, France, India, Turkey, and Brazil stand out. Brazil produced
approximately 30.1 million tons of merchandise in 2017 (ABIA, 2020). In 2016,
4,000 tons of jam were manufactured, with 3.36 billion tons consumed (CBI,
2020). The most commonly utilized fruits for jam production include grape,
banana, blueberry (ABIA, 2020), mango, pineapple (Asema and Parveen, 2018),
strawberry, orange (Featherstone, 2015), and pomegranate (Abid et al.,
2018). Storage and transportation become an excellent choice for the addition
of uncommon ingredients such as pineapple and pumpkin fruits pulp since it is a
low-cost product and easy to process. (Othman, 2013)
1.2 STATEMENT OF
THE RESEARCH
The problem addressed in this study
is the underutilization of apple, banana, and pineapple and orange, there is
little or no information on its application in the making of jam or other
similar preserves, resulting in low usage and considerable post-harvest
losses/waste in Our Region. Producing and evaluating jam from Apple, banana,
pineapple and orange composites will thus help to increase the market for both
fruit and value-added product, improve the value of underutilized fruits,
diversify the use of the fruit by increasing the number of available jam
products, promote cultivation, and increase the market for both fruit and
value-added product.
1.2 JUSTIFICATION
The study is justified as it
addresses a practical issue of underutilization of fruits, Functional food
development and consumption is gaining momentum worldwide. Currently, there is
an awaken awareness on preventive rather than curative health care. And it has
been discovered that consumption of functional foods will serve as vital
instrument for preventive health care; globally, the consumption of functional
foods is being encouraged. underutilization of fruits, which can have economic
and agricultural implications. By exploring the production of jam from Apple,
banana, pineapple and orange it not only adds value to these fruits but also
contributes to reducing post-harvest losses and promoting agricultural
diversification. Additionally, the evaluation of the nutritional content and
sensory attributes ensures that the product meets quality standards and can
attract consumers, thus benefiting both producers and consumers.
1.3 SIGNIFICANT
The purpose of this study was to
undertake a proximate Composition and sensory evaluation of Jam product.
Functional fruits from blends of fruits have been developed. It was established that the blend of fruits
consisting pineapple, orange, apple juices, carrot, and Hibiscus extracts have
high antioxidants properties in addition to high vitamin C and carotenoids
contents. Fruits are important foods with excellent nutritional and functional
properties. Populations that consume diet rich in fruits and vegetables have
significantly lower rates of many types of cancers.
1.4 AIM
To determine the proximate and sensory
evaluation of composite jam from four fruits apple, banana, orange, and
pineapple.
1.4.0 OBJECTIVES
The objectives of this study are:
1 To produce jam by using apple,
banana, orange, and pineapple
2 To determine the consumers
acceptability/ sensory evaluation
3 to determine the proximate
parameters of produced jam
4 To highlight the importance of
fruits in reducing the risk of certain types of cancers.
1.5 SCOPE OF THE
STUDY
Scope: This study focuses on the
sensory evaluation of jam produced from Apple, banana, pineapple and orange. It
examines the nutritional content of the jam and assesses its sensory
attributes, such as taste, texture, spread-ability, appearance and overall
acceptability.
1.6 LIMITATIONS OF THE STUDY
The study has some limitations, including:
Narrow Focus: It concentrates solely
on the proximate composition and sensory evaluation, leaving out other
potential aspects like market analysis or long-term storage studies.
Regional Context: Findings may be specific to
our north Region and might not be directly applicable to other regions or
countries.
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