Physico-chemical, nutritional, microbial and organoleptic properties of jam and juice processed from shea fruit pulp
This study aimed at evaluating the nutritional composition of Shea fruit pulps and developing the prototypes for processing juices and jams from the Shea fruit pulp (SFP). Different formulations of Shea fruit pulp juices and jams with varying ingredients were processed and sensory evaluation was carried out using a 9-point hedonic scale to determine acceptability. The sensory analysis focused on the taste, texture, flavor, colour, and general acceptability of the juices and jams. Juices with formulations of 25% were not significantly different (P<0.05) in general acceptability from juices with formulations of 50% SFP. Both juices were highly acceptable and in close range with the reference mango juice. Juices of 10% formulations were least accepted. All the formulated jams were generally acceptable. There was no significant difference (P<0.05) in the general acceptability of jams of 48 %, 78 % and the reference mango jam. Jam of 38% was the least accepted. There was a significant difference (P<0.05) between FSFP juices and the mango juice in regards to the carbohydrates, calorific values, proteins, vitamin C, sodium, magnesium and calcium composition. There were no significant differences (P<0.05) in composition of sodium, iron and calcium of 48 % and 78 % SFP jams and these values were in close range with the control (48%). Generally higher values of nutrients were concentrated in FSFP jams than in the FSFP juices. From these results, it shows that formulated Shea fruit jam and juice are nutritious and palatable as compared to the mango reference control and should be processed on a large market.
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