ABSTRACT

The quality evaluation of Jam produced from blends of Pawpaw and Jackfruit was studied. The pawpaw and Jackfruits were processed into Jam and subjected to proximate, physiochemical, mineral, microbial and sensory evaluation using standard methods. The proximate composition of the Jam samples ranged from 61.46 to 67.29 % moisture, 0.88 to 1.14 % protein, 0.02 to 0.05 % fiber, 0.06 to 0. I I % fat, 1.57 to 1.97 % ash, 30.18 to 36.03 % carbohydrate and 124.69 to 148.14 kcal energy. The physiochemical composition of the Jam samples ranged from 0.02 to 0.07 % TTA, 3.86 to 4.57 pH, 1.40 to I .62 cP viscosity, 55.70 to 62.47 % reducing sugar and 32.71 to 38.55 % total solid. The mineral composition of the Jam samples ranged from 22.70 to 27.08 mg/lOOg magnesium, 70.48 to 82.81 mg/lOOg potassium, 18.75 to 24.11 mg/l00g calcium and 0.06 to 0.22 mg/lOOg manganese. The microbial count of the Jam samples ranged from O to 3.40 x 10? cfu/ml fungi count, 0 to 7 .00 x 10° cfu/ml mold count, 0 to 2. 70 x 10? bacteria count while there was no coliform growth. Organisms isolated from the Jam samples include Saccharomyces cerevisiae, Kluyveromyces, Rhizopus stolonifera, Aspergillus niger, Bacillus spp. and Lactobacillus. The sensory evaluation scores of the Jam samples ranged from 4.80 to 7.30 appearance, 5.50 to 6.60 taste, 5. 75 to 6.70 texture, 5.35 to 6.80 spreadability and 4.45 to 6.75 general acceptability. The study concludes that an acceptable Jam with increased nutritive value can be produced from blend of pawpaw and jack fruit hence, the use of pawpaw and jackfruit in Jam production should be encouraged in the food industry.