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Production of Jam From Banana Apple and Pawpaw

Production of Jam From Banana, Apple and Pawpaw

Project / Seminar Material
Reference ID: PS-23928-TM

DEDICATION

This research material titled “Production of Jam From Banana, Apple and Pawpaw” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Science Laboratory Technology (SLT), Book Authors and Profound Scholars of existing or related project material on “Production of Jam From Banana, Apple and Pawpaw” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.


Production of Jam From Banana, Apple and Pawpaw

TABLE OF CONTENTS

PRELIMINARY PAGES


CHAPTER ONE

INTRODUCTION

  • 1.1 Background of the Study
  • 1.2 Statement of Problems
  • 1.3 Aims and Objective of Study
  • 1.4 Significance of Study
  • 1.5 Scope of Study
  • 1.6 Limitations of the study
  • 1.7 Definition of Terms

CHAPTER TWO

LITERATURE REVIEW

  • 2.1 Introduction
  • 2.2 History of Banana Flower (Blossoms)
  • 2.3 Concept of Banana Blossoms (Flowers)
  • 2.3.1 Storage Banana Blossoms (Flowers)
  • 2.3.2 Nutrition and Benefits of Banana Blossoms (Flowers)
  • 2.3.3 Potassium of Banana Blossoms (Flowers)
  • 2.4 Pests, Diseases, and Natural Disasters Banana Blossoms (Flowers)
  • 2.4.1 Panama Disease
  • 2.4.2 Tropical Race 4
  • 2.4.3 Black Sigatoka
  • 2.4.4 Banana Bunchy Top Virus
  • 2.4.5 Banana Bacterial Wilt
  • 2.5 Conservation of Banana Blossoms (Flowers)
  • 2.6 Overview of Banana Flowers (Blossoms)
  • 2.6.1 Functionality of Banana Flowers
  • 2.6.2 Uses and Effectiveness of Banana Flowers
  • 2.6.3 Side Effects of Banana Flowers
  • 2.6.4 Special Precautions and Warnings
  • 2.7 Overview of Pawpaw (Carica Papaya)
  • 2.7.1 Diseases and Pests of Pawpaw
  • 2.7.2 Uses of Carica Papaya

CHAPTER THREE

MATERIALS AND METHODS

  • 3.1 Introduction
  • 3.2 Material and Apparatus Used
  • 3.3 Jam Blends Formulation and Preparation
  • 3.4 Chemical Analysis
  • 3.5 Vitamins Determination
  • 3.6 Viscosity Determination
  • 3.7 pH Determination
  • 3.8 Titratable Acidity Determination
  • 3.9 Specific Gravity and Brix Determination
  • 3.10 Sensory Evaluation
  • 3.11 Statistical Analysis

CHAPTER FOUR

RESULT AND DISCUSSION

  • 4.1 Introduction
  • 4.2 Proximate Composition of Composite Jam
  • 4.3 Mineral Composition of the Jam
  • 4.4 Vitamin Composition of the Jam Blends
  • 4.5 Viscosity of the Jam Blends
  • 4.6 Specific Gravity Value of the Jam Blends
  • 4.7 Total Titratable Acidity, pH and Brix Values of the Jam Blends

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATION

  • 5.1 Introduction
  • 5.2 Summary
  • 5.3 Conclusion
  • 5.4 Recommendation

REFERENCES

ABSTRACT

Jam is a mixture of fruit (Banana, Apple and Pawpaw) boiled with sugar and allowed to congeal. It is often spread on bread, biscuit and ice-cream. The aim of the study is to determine the Production process of jam from Banana, Apple and Pawpaw. In achieving this aim, the following specific objectives were laid out to produce composite jam using four different tropical fruit; pawpaw, apple, and banana, and evaluate the general acceptability of composite jam. Fruits are difficult to keep for a considerable length of time, thus ripe fruits are utilized either as fresh fruit or processed into jam and other types of products. Most fruits are perishable in their natural state after harvest; deterioration sets in almost immediately due to metabolic activities which continue even after harvest. The perishable nature makes it difficult to store and preserve fruits; hence, there is gradual loss of flavor and nutritional value. Large quantities of fruits are produced and wasted in Nigeria and many other developing tropical countries. The combination of apple, banana, and pawpaw help to enhance the nutritional composition, the colour and flavor of the jam and these fruits are rich in antioxidant, Vitamin C, Vitamin A, many essential B-complex Vitamin such as folic acid which helps in production of a highly nutritive jam.


Production of Jam From Banana, Apple and Pawpaw

CHAPTER ONE

1.0 Introduction

1.1 Background of the Study

Jam is a mixture of fruit boiled with sugar and allowed to congeal. It is often spread on bread, biscuit and ice-cream. Bread and biscuit are types of food made from flour and water that is mixed together and then baked (Longman Dictionary). Jam is a type of fruit preserve (Wiktionary, 2021).

Fruit jams are preserved fruits and sugar normally canned or sealed for long-term storage. Jam making, involves the disruption of the fruits tissues followed by heating with added water and sugar to activate its pectin before being put into containers. The sugar and the fruits used in producing jam varies according to the type of fruit and its ripeness. When the temperature of the mixture reaches 104oc the acid and the pectin reacts with the sugar (Jones and Layner 2003).

Normally, jam preparation requires the addition of commercial or natural pectin as a gelling agent (Madhave and Pushpalatha, 2002). The use of ingredients and how the jams are prepared actually determine the type of jam produced.

Jams are one of the most popular food products because of their low cost, all year long availability and organoleptic properties (Galkowska and Zagorska, 2010). Traditionally, jams were first produced as an effort to preserve fruits during off-season for consumption.

Nevertheless, processed product such as jams tend to have low nutritional values when compared to fresh fruits for an example, jam normally have lower Vitamin C content compared to the fresh fruits. This is due to exposure to the heat generated during processing (Jawaheer et al, 2013). Fruit such as lemon, apples, cranberries, banana, pineapple and orange are used in production of jam (Burkill, 1997).

Apple fruit is one of the most popular and favorite fruit among the health conscious, fitness lovers who firmly believe in the concept or health is wealth”. Apple fruit is packed with rich phytonutrients, which in the true sense is indispensable for optimal health. Certain antioxidants in apple have several promoting and disease preventive properties, and thereby, truly justifying the adage, “an apple a day keeps the doctor away” (Nutrition, 2016).

Banana fruit is a perennial herbaceous plant that grows from the underground rhizome. It flourishes well under tropical, moisture-rich, humid, low-lying farmlands. Banana fruit is composed of soft, easily digestible flesh made up of simple sugars like fructose and sucrose that upon consumption instantly replenishes energy and revitalizes the body. It is also one of the recommended supplement food included in the treatment plan for under-nourished children.

Pawpaw is the common name of species derived from the Spanish word papaya and American tropical fruit (Caricababaya) because of the similarity of their fruits. The fruit of pawpaw is large and greenish in colour when unripe and yellowish in colour when ripped. Fresh pawpaw fruits are commonly eaten raw, cooked, juiced or preserved. Raw pawpaw is an excellent source of Vitamin C and also has significant contents of calcium, magnesium, carbohydrate and dietary fiber.


1.2 Statement of Problems

Fruits are difficult to keep for a considerable length of time, thus ripe fruits are utilized either as fresh fruit or processed into jam and other types of products. Most fruits are perishable in their natural state after harvest; deterioration sets in almost immediately due to metabolic activities which continue even after harvest.

The perishable nature makes it difficult to store and preserve fruits, hence, there is gradual loss of flavor and nutritional value. Large quantities of fruits are produced and wasted in Nigeria and many other developing tropical countries.


1.3 Aims and Objective of Study

The aim of the study is to determine the Production process of jam from Banana, Apple and Pawpaw. In achieving this aim, the following specific objectives were laid out as follows:

  1. To produce composite jam using four different tropical fruit; pawpaw, apple, and banana.
  2. To evaluate the general acceptability of composite jam.

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Summary Headlines for Production of Jam From Banana, Apple and Pawpaw



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