Nutrients, antinutrients and sensory evaluation of jam produced from date palm fruit (<i>Phoenix dactylifera</i>)

Abstract

Background: Providing information about the nutritional composition of underutilized edible fruits and their products can increase the willingness to consume this kind of food as potential remedy to malnutrition.

Objective: This study was aimed to determine the nutrient and antinutrient compositions and sensory attributes of jams produced from date fruit.

Methods: The matured fresh and dried date fruits were processed into jams by boiling with lemon. Nutrients and antinutrient contents of the date fruits and produced jams were evaluated using standard methods of analysis and results compared with commercial jams as control.

Results: The result showed that dried date fruit contains moisture (13.10 ± 0.10 g/100g), protein (4.38 ± 0.01 g/100g), crude lipid(1.00 ± 0.10 g/100g), crude fiber (0.40 ± 0.10 g/100g), ash (1.50 ± 0.01 g/100g)and rich in carbohydrate(79.62 ± 0.01 mg/100g). Its vitamin contents were vitamin C(8.28 ± 0.00 mg/100g), A (1.69 ± 0.71 mg/100g), and B3 (1.03 ± 0.00 mg/100g). Mineral composition was Fe (2.68 ± 0.00 mg/100g), P (73.10 ± 0.01 mg/100g) and Ca(63.31 ± 0.00 mg/100g). Dried date jam showed appreciable amount (P<0.05)of crude lipid (0.60 ± 0.10 g/100g), carbohydrate (32.79± 0.01 g/100g), ash (0.25 ± 0.10 g/100g), crude fibre (0.20 ± 0.01 g/100g)and micronutrient (vitamin C, Fe and Ca) contents compared with the raw fruit and the strawberry jam used as control. The result obtained for the anti nutritional factors showed a reduction (P<0.05) in tannin (0.90-0.09mg/100g) and oxalate (3.19 - 3.05±0.02mg/100) compared with dried fruit. However, the commercial jams (apricot and strawberry) were rated highest (albeit, P>0.05) in all sensory parameters and acceptability investigated.

Conclusion: Date fruit and their jams can serve to supplement the nutrients provided by other staples due to their nutritional quality and therefore should be promoted.