ABSTRACT

 Physico-chemical and sensory properties of jam made from blends of pineapple, plum and avocado pear was investigated. Jam was produced from 70:20:10, 60:25:15,50:30:20, 100:0:0, 0:100:0, 0:0:100 of pineapple, plum and avocado pear blends, respectively. Commercial mixed fruitjam was used as a control. The physicochemical properties, proximate composition, mineral and vitamin content, antinutrient factors and sensory properties of the jam were evaluated using standard analytical procedures. Results of physicochemical properties of the jam revealed that total solid ranged from 59.55 -69.54%, pH (4.25 -6.33), total titratable acidity (0.57 - 1.78%), viscosity (43.55 -79.16 (cP) while total sugar ranged from 1.00 - 22.10 mg/100g. Proximate composition of the jam showed that moisture ranged from 30.46 -49.73%, crude protein (0.86 - 3.91%), fat (0.25 - 0.34%), crude fibre (0.26 - 1.37%), ash (3.21 - 5.61%) while carbohydrate ranged from 57.60 - 79.99%. The range of values obtained for the minerals and vitamins in the jam samples were as follows; phosphorus (0.04 - 1.07 mg/100g), calcium (1.02 - 2.02 mg/100g), magnesium (0.17 - 7.03 mg/100g), iron (0.54 - 19.36 mg/100g), sodium (0.02 - 0.47 mg/100g), potassium (1.43 -13.02 mg/100g), zinc (0.05 -19.31 mg/100g), vitamin B(0.01 -0.62 mg/100g), vitamin B2(0.01 -0.09 mg/100g), vitamin B3(0.07 -0.97 mg/100g), vitamin B,(0.07 -0.57 mg/100g) and vitamin C (29.80 -71.08 mg/100g). Results of antinutrient factors of the jam showed that phytate ranged from 0.38 - 0.64 mg/100g, saponin ranged from 0.44- 0.92 mg/100g, tannin ranged from 0.03 - 0.17 mg/100g while oxalate ranged from 0.01 to 6.02 mg/100g. Based on overall acceptability, sample PPLA1(70:20:10) of pineapple, plum and avocado pear) was mostly preferred by the panelists.