Production And Quality Evaluation Of Pawpaw-Garlic And Pineapple-Garlic Jam
ABSTRACT
Jam was produced using a combination of
paw-paw and garlic; pineapple and garlic. The products were subjected to
microbial, poximate, physkc'-chemical analysis arid sensory evaluation.
Microbial analysis reveals that the total viable counts for fungi was 4.5 x
cfug' for pawpaw -garlic jam, 4.9 x io cfug 1 for pineapple - garlic jam and
4.9 x 102 cfug 1 for commercial jam. The results of proximate analysis showed
that the samples had a low moisture content ranging from 11.84-14.65%, low fat
content ranging from 2.52-3.71%, carbohydrate ranging from 78.02-81.55%, crude
protein content ranging from 1.35-1.67% and there was no significant difference
(P>0.05) in the crude fiber content of the samples. The results of
physico-chernical analysis showed that the pH ranges from 2.84-2.96%, total
titratable acidity ranges from 1.38-1.72%, total soluble solids ranges from
59.76-61.40%, total sugar ranges from 85.35-88.16% and finally vitamin C ranges
from 2.62-3.82%. Sensory evaluation results showed that the samples were
generally accepted.
0.0
ANYIM, I (2021). Production And Quality Evaluation Of Pawpaw-Garlic And Pineapple-Garlic Jam . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-pawpaw-garlic-and-pineapple-garlic-jam-7-2
IFEYINVA, ANYIM. "Production And Quality Evaluation Of Pawpaw-Garlic And Pineapple-Garlic Jam " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 14 Jul. 2021, https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-pawpaw-garlic-and-pineapple-garlic-jam-7-2. Accessed 25 Nov. 2024.
IFEYINVA, ANYIM. "Production And Quality Evaluation Of Pawpaw-Garlic And Pineapple-Garlic Jam ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 14 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-pawpaw-garlic-and-pineapple-garlic-jam-7-2 >.
IFEYINVA, ANYIM. "Production And Quality Evaluation Of Pawpaw-Garlic And Pineapple-Garlic Jam " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-quality-evaluation-of-pawpaw-garlic-and-pineapple-garlic-jam-7-2