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.