Nutritional And Organoleptic Evaluation Of Jam Produced From African Bush Mango (Irvingia Gabonensis) And Pineapple (Ananas Comosus)

ABSTRACT

The aim of this work was to produce and evaluate jam using African bush mango (Irvingia gabonensis) and pineapple (Ananas comosus) in different substitutes (100% bush mango, 70:30, 60:40, 50:50 and 100% pineapple) and to determine their suitability in jam production. The jam samples were analyzed for their proximate composition, mineral composition, vitamin composition, anti-nutrient composition, phytochemical composition and sensory evaluation. The result of the proximate analysis of the jam samples showed that moisture content ranged from 32.1 1 to 65.23%, Dry matter ranged from 34.77 to 67.90%, crude protein of the, jam samples ranged from 2.07 to 3.44%, The crude fat of the jams ranged from 0.6 to 1 .02%, The crude fiber of the jams ranged from 0.03 to 0.17%, The ash content value of the jam ranged from 2.01 to 3.99%, The carbohydrate content of the jam ranged between 27.75 and 61.18% and Energy content ranged between 377.78 and 383.13kca1. There was significant difference (p<0.05) among the samples. The result of the mineral composition showed that the calcium content of the jam ranged from 1.35 to 4.40mg/100g, the potassium value ranged from 16.50 to 21.00mg/100g, Sodium content of the jam samples ranged between 0.89 and 1.23mg/100g, the phosphorus value ranged from 12.10 to 17.75mg/100g. There was significant difference (p>0.05) among the samples.