NUTRITIONAL QUALITY OF JAM PRODUCED FROM BLENDS OF BANANA, PINEAPPLE AND WATERMELON PULP
ABSTRACT
Jam is a mixture of fruit boiled with sugar and allowed to congeal. It is often spread on bread, biscuit and ice-cream. The study was carried out to determine the Nutritional Quality of Jam Produced from Blends of Banana, Pineapple and Watermelon Pulp. In achieving this aim, the following specific objectives were laid out to evaluate the general acceptability of composite jam and ascertain the nutritive value of produced composite jam from Blends of Banana, Pineapple and Watermelon Pulp. The percentage compositions of the blends were 50:25:25; 25:50:25; 25:25:50 and 33.33:33.33:33.33 of banana, pineapple and watermelon pulps respectively. In addition to the pulp blends, 2.9% pectin produced from citrus peel was added together with citric acid, sodium benzoate and sugar. The entire mixture was heated at 110°C for 55 to enhance the viscosity of the blends. Proximate analyses, mineral analyses, brix, pH and Vitamin constituents of the sample were determined. The blend with the best result from the analyses was selected for rheological and sensory evaluations. The best blend was 25:25:50. The result of the proximate analyses of this best blend were 8.58% protein, 1.41% fibre, 0.38% ash, 3.92% fat, 2.52% moisture and 83.20% carbohydrate. The vitamin compositions were; 1.32 mg/100 g vitamin A, 8.22 mg/100 g vitamin C and 0.015 mg/100 g vitamin E. The pH was 4.16, viscosity 58.77 cp while the specific gravity was 1.016. The mineral compositions of the best blend were 0.34 ppm iron, 28.90 ppm sodium, 80.90 ppm potassium, 1.50 ppm calcium and 0.60 ppm magnesium. Fruits are difficult to keep for a considerable length of time, thus ripe fruits are utilized either as fresh fruit or processed into jam and other types of products. Most fruits are perishable in their natural state after harvest; deterioration sets in almost immediately due to metabolic activities which continue even after harvest. The study will help to enhance the nutritional composition, the colour and flavor of the jam and these fruits are rich in antioxidant, Vitamin C, Vitamin A, many essential B-complex vitamin such as folic acid which helps in production of a highly nutritive jam.
CHAPTER ONE
1.1 Introduction
Jam is a mixture of fruit boiled with sugar and allowed to congeal. It is often spread on bread, biscuit and ice-cream. Bread and biscuit are types of food made from flour and water that is mixed together and then baked (Longman Dictionary). Jam is a type of fruit preserve (Wiktionary, 2021). Fruit jams are preserved fruits and sugar normally canned or sealed for long-term storage. Jam making, involves the disruption of the fruits tissues followed by heating with added water and sugar to activate its pectin before being put into containers. The sugar and the fruits used in producing jam varies according to the type of fruit and its ripeness. When the temperature of the mixture reaches 104oc the acid and the pectin reacts with the sugar (Jones and Layner 2003).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Jam is a mixture of fruit boiled with sugar and allowed to congeal. It is often spread on bread, biscuit and ice-cream. Bread and biscuit are types of food made from flour and water that is mixed together and then baked (Longman Dictionary). Jam is a type of fruit preserve (Wiktionary, 2021).
Fruit jams are preserved fruits and sugar normally canned or sealed for long-term storage. Jam making, involves the disruption of the fruits tissues followed by heating with added water and sugar to activate its pectin before being put into containers. The sugar and the fruits used in producing jam varies according to the type of fruit and its ripeness. When the temperature of the mixture reaches 104oc the acid and the pectin reacts with the sugar (Jones and Layner 2003).
Normally, jam preparation requires the addition of commercial or natural pectin as a gelling agent (Madhave and Pushpalatha, 2002). The use of ingredients and how the jams are prepared actually determine the type of jam produced.
Jams are one of the most popular food products because of their low cost, all year long availability and organoleptic properties (Galkowska and Zagorska, 2010). Traditionally, jams were first produced as an effort to preserve fruits during off-season for consumption.
Nevertheless, processed product such as jams tend to have low nutritional values when compared to fresh fruits for an example, jam normally have lower Vitamin C content compared to the fresh fruits. This is due to exposure to the heat generated during processing (Jawaheer et al, 2013). Fruit such as lemon, apples, cranberries, banana, pineapple and orange are used in production of jam (Burkill, 1997).
Apple fruit is one of the most popular and favorite fruit among the health conscious, fitness lovers who firmly believe in the concept or health is wealth”. Apple fruit is packed with rich phytonutrients, which in the true sense is indispensable for optimal health. Certain antioxidants in apple have several promoting and disease preventive properties, and thereby, truly justifying the adage, “an apple a day keeps the doctor away” (Nutrition, 2016).
Banana fruit is a perennial herbaceous plant that grows from the underground rhizome. It flourishes well under tropical, moisture-rich, humid, low-lying farmlands. Banana fruit is composed of soft, easily digestible flesh made up of simple sugars like fructose and sucrose that upon consumption instantly replenishes energy and revitalizes the body. It is also one of the recommended supplement food included in the treatment plan for under-nourished children.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Nutritional Quality of Jam Produced from Blends of Banana, Pineapple and Watermelon Pulp.
1.3 Statement of Problems
Fruits are difficult to keep for a considerable length of time, thus ripe fruits are utilized either as fresh fruit or processed into jam and other types of products. Most fruits are perishable in their natural state after harvest; deterioration sets in almost immediately due to metabolic activities which continue even after harvest.
The perishable nature makes it difficult to store and preserve fruits, hence, there is gradual loss of flavor and nutritional value. Large quantities of fruits are produced and wasted in Nigeria and many other developing tropical countries.
1.4 Aim and Objectives of Study
The aim of the study is to determine the Nutritional Quality of Jam Produced from Blends of Banana, Pineapple and Watermelon Pulp. In achieving this aim, the following specific objectives were laid out as follows:
- To evaluate the general acceptability of composite jam.
- To ascertain the nutritive value of produced composite jam from Blends of Banana, Pineapple and Watermelon Pulp.
1.5 Significance of Study
The study will help to enhance the nutritional composition, the colour and flavor of the jam and these fruits are rich in antioxidant, Vitamin C, Vitamin A, many essential B-complex Vitamins such as folic acid which helps in production of a highly nutritive jam.
It is also highly essential to process and preserve fruits in order to guarantee regular supply of its products at affordable prices. This will reduce post-harvest losses and prolong the shelf life of the product; crops including fruits and vegetable are processed for different reasons.
1.6 Scope of Study
The Study focuses on the Nutritional Quality of Jam Produced from Blends of Banana, Pineapple and Watermelon Pulp.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection.
1.8 Definition of Terms
Bananas: Banana plant is colloquially called a banana tree, it's actually an herb distantly related to ginger, since the plant has a succulent tree stem, instead of a wood one.
Flower: Flower is the seed-bearing part of a plant, consisting of reproductive organs (stamens and carpels) that are typically surrounded by a brightly coloured corolla (petals) and a green calyx (sepals).
Proximate: Proximate is used in the analysis of biological materials as a decomposition of a human-consumable good into its major constituents.
Analysis: Analysis is the process of breaking down a something into its parts to learn what they do and how they relate to one another.
Value: Values are basic and fundamental beliefs that guide or motivate attitudes or actions. They help us to determine what is important to us.
Nutrition: Nutrition is the biochemical and physiological process by which an organism uses food to support its life.
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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