ABSTRACT

 Jam is a preservation technique that extends the shelf life of fruits, making them available for consumption during the off-season. It is produced by mixing fruit, sugar, pectin, acid, and other ingredients such as preservatives, colorants, and flavoring agents. This study aimed at evaluating the nutrient composition and sensory attributes of composite jam produced from banana and pineapple blends in the ratios 50:50, 75:25, 60:40, 100:0, and 0: 100, labeled as SBP I, SBP2, SBP3, SBP4, and SBP5, respectively. The proximate, vitamin, and mineral contents of the jams were analyzed using standard laboratory procedures. Data were subjected to one-way analysis of variance (ANOVA), and significant differences were determined using Duncan's Multiple Range Test (p<0.05). The results showed that SBP5 had the highest carbohydrate content (49.89%), while SBP4 had the lowest (35.07%). SBP4 had the highest moisture content (63.50%), whereas SBP5 had the lowest (48.28%). SBPS exhibited the highest protein (0.98%), while SBP2 had the lowest (0.55%). The vitamin analysis revealed SBP4 had the highest Vitamin A (2.09 mg/IO0g) and Vitamin C (41.53 mg/l00g), while SBP3 had the lowest ( 1.14 mg/1 00g and 21.86 mg/ 1 00g, respectively). SBP5 had the highest Vitamin B6 (0.66 mg/l00g). Regarding minerals, SBP5 had the highest calcium (4.27 mg/l0Og) and magnesium (1.38 mg/l00g), whereas SBP4 had the highest potassium content (10.14 mg/100g). Sensory evaluation revealed that SBP l (50:50 blend) was the most preferred sample. This study concludes that composite banana-pineapple jam enhances nutritional composition and sensory appeal, making it a suitable functional food product.