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 solutionand 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. Themoisture 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 105.00ìg/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 formulatedproducts which were identified to belong to the genera \Pseudomonas spp, and Proteus spp.Keywords: Baobab, Pawpaw, Ascorbic acid, Jam, Beta caroten

Effect of Graded Bambara Nut Flour on Proximate Composition and Physico-Chemical Properties of Fortified pupuru Flour

Cassava mash was fortified with bambara flour during pupuru production to produce pupuru bambara flour at different percentage combination. Pupuru made from 100% cassava (Sample A) and three blends of cassava mash and bambara in ratios 90:10 (Sample B), 85:15 (Sample C) and80:20 (Sample D) were produced. Proximate composition and some physico-chemical properties were determined using the parameters of protein, fat, fibre, ash, moisture, carbohydrate, swelling capacity, foam capacity, foam stability, loose and packed bulk density, water absorption capacity, pH and TTA. The protein content of the samples ranged between 1.92 and 6.33%, fat (1.20 -1.97%), ash (3.17 - 3.70%), crude fibre (2.13 - 3.70%), carbohydrate (76.23 - 81.27 %), moisture (9.20 - 10.27%) with sample A (100%) and sample D (80:20) having the lowest and the highestrespectively in these parameters except the moisture content and carbohydrate which decrease as the level of substitution increases. All the physico-chemical properties evaluated were significantly different at P<0.05. The pupuru formulated from 80% cassava mash and 20% bambara flour was found to be the best in all the parameters evaluated.Keywords: Pupuru, bambara, fortificatio