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