Proximate Analysis / Sensory Evaluation Of Jam (Food Spread) Made From Apricot (Prunus Armeniaca) And Its Nutritive Value
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ABSTRACT
The proximate and sensory evaluation of Apricot food spread (Jam) was examine and the control (commercial orange jam) was subjected and amazed for proximate composition and sensory prosperities. The apricot jam had the moisture content which was 90.8600 and that of orange jam was 96.00. for the sensory evaluation the apricot and orange ham compared favourably and in general acceptability. In the analysis of the apricots are rich in (Vitamin A0
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APA
A., N. M. A. (2021). Proximate Analysis / Sensory Evaluation Of Jam (Food Spread) Made From Apricot (Prunus Armeniaca) And Its Nutritive Value. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/proximate-analysis-sensory-evaluation-of-jam-food-spread-made-from-apricot-prunus-armeniaca-and-its-nutritive-value-7-2
MLA
A., NWADIALU MARY ANN. "Proximate Analysis / Sensory Evaluation Of Jam (Food Spread) Made From Apricot (Prunus Armeniaca) And Its Nutritive Value." Michael Okpara University of Agriculture, 19 Jul. 2021, http://repository.mouau.edu.ng/works/proximate-analysis-sensory-evaluation-of-jam-food-spread-made-from-apricot-prunus-armeniaca-and-its-nutritive-value-7-2. Accessed June 8, 2026.
Chicago
A., NWADIALU MARY ANN. "Proximate Analysis / Sensory Evaluation Of Jam (Food Spread) Made From Apricot (Prunus Armeniaca) And Its Nutritive Value." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/proximate-analysis-sensory-evaluation-of-jam-food-spread-made-from-apricot-prunus-armeniaca-and-its-nutritive-value-7-2