Production and Evaluation of Jam Produced from Apple and Banana Blends

Abstract

Jam production from fruits is an effective means of ensuring availability of fruits at off-seasons. The study aimed at formulating an acceptable jam from apple and banana blends. The proximate composition of the jam samples were determined. Jams were produced from blends of apple and banana in the ratio 50:50, 60:40, and 70:30 respectively. The proximate composition result of the jam produced indicated moisture content between 40.32-55.20 %, ash content of 0.33-0.53 %, fat content of 0.04-0.16 %, protein content of 0.26-0.69 % and carbohydrate content of 35.01-59.99 %. The nutritional composition of the jam produced indicated Total Soluble Solids (TSS (oB)) between 58.80 to 68.0 %. The control sample has lowest TSS of 58.8 % while sample AB3 (70 % apple and 30 % banana) had the highest TSS value. The pH of the jam ranged from 3.00 to 3.11, the ascorbic acid composition of the formulated jam ranged from 5.30 to 6.01 while the total sugar of the formulated jam ranged from 55.76 to 61.60 % and the pectin content of the jam ranged from 5.02 to 5.74 %. The control sample had the lowest pectin content of 5.02 % while sample AB3 (70 % apple, 30 % banana), had the highest pectin content, followed by AB2 (60 % apple, 40 % banana) and AB1 (50 % apple, 50 % banana) in that order. The sensory properties of the jam revealed that sample AB1 which comprises of 50 % apple and 50 % banana was rated best in term of colour, taste, aroma, texture, spread-ability, and overall acceptability, followed by sample AB2 (60 % apple, 40 % banana). The findings reveal that apple and banana could be used in the preparation of a quality jam without any adverse effect on the nutritional quality.