Development Of Fruit Leather From Cooking Banana (Cadaba) And Bush Mango (Irvingia Gabonensis) Blend

ABSTRACT

 study was carried out to develop good quality fruit leather from locally made variety of cooking banana (Cadaba) and bush mango (Irvingia gabonensis). Cooking banana and bush mango fruit blends were poured, acidified and dried to obtain thin sheets of leathers. The products were evaluated for physicochemical, microbial and sensory properties using standard procedures. There was significant difference (pO.05) in total soluble solids and titratable acidity except for 70:30 sample blend which ranged from 4.1-5.1° Brx and 3.0-3.5g/ 100g. There was no microbial entity detected up till 72 hours of incubation both in Nutrieni Agar and Sabouraud Dextrose Agar. There were significant differences (p ). in moisture content which ranged from 11.05-17.5% and vitamin C content which ranged from 37.5-130.6mg/bog. pH ranges from 4.4-4.6, SO2 content ranged from 6816-7200ppm, reducing sugar content ranged from 54-70.3mg/g while there was no significant difference (p>O.05) in total soluble solids and titratable acidity except for 70:30 sample blend which ranged from 4.1-5.1° Brx and 3.0-3.5g/ 100g. There was no microbial entity detected up till 72 hours of incubation both in Nutrient Agar and Sabouraud Dextrose Agar. There were significant differences (in appearance, aroma, texture, chewiness, taste and general acceptability of the samples. The 50:50 blend sample was the best acceptable as fruit 1eathe in terms of all the sensory attributes and general acceptability over the 60:40 and 70:30 sample blends.