Quality Evaluation of Jam Formulated from Baobab and Pawpaw Fruits
In this work, possibility of making jam from two underutilized fruits (baobab and pawpaw fruits) known to have high pectin content was investigated. Formulation was made in different proportions (100:0, 0:100, 70:30, 30:70, and 50:50) using both fruits. Granulated sugar solution
and acidifying agent (lime) were added to the mixture and heated at 80oC until it set. The samples were stored under refrigeration till analysis. The jam samples were analyzed for pH, total soluble solids (0Brix), titratable acidity (TTA), ascorbic acid, â-carotene and moisture content (M.C).
Sensory attributes of the samples were compared with a commercial jam (apricot jam, APJ). Results from this study showed that TTA ranged between 3.27% for 100% baobab jam (BBJ) and 5.37% for APJ. The pH of the samples was highest in 100% BBJ and lowest in Apricot jam. The
moisture content (29.03-30.13) and soluble solids (60.33-65.67) of the samples were within the recommended range for commercial jam. Vitamin C ranged between 24.27 to 51.57 mg/100g for APJ and BBJ, while â-carotene for the samples was between the ranges of 30.00 to 105.00
ìg/100g for APJ and BBJ. Jam sample formulated from 70:30 of baobab and pawpaw fruit respectively had better ratings in terms of flavor, taste, texture and spreadability. Similarly, the sample had better retention of vitamin C. Two bacterial species were isolated from the formulated
products which were identified to belong to the genera \Pseudomonas spp, and Proteus spp.
Keywords: Baobab, Pawpaw, Ascorbic acid, Jam, Beta carotene