Evaluation of Nutrient Composition and Sensory Attributes of Jam Produced from African Bush Mango (Irvingia gabonensis)
Akajiaku Linda Oluchi *
Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria.
C. Nwakanma Jane
Department of Public Health Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria.
N. Odimegwu Euphresia
Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria.
E. Uzoukwu Anthonia
Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria.
L. Ezenwa Chinelo
Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study was conducted to evaluate the quality of jam made from African bush mango. African bush mango was processed into 100% jam sample and coded as JAM1. Pineapple fruit was also processed into pulp, used to blend African bush mango pulp at various proportions of (10, 30 and 40) and processed into jam samples coded as JAM2, JAM3 and JAM4 respectively. The functional properties, proximate, vitamin, mineral compositions and sensory attributes of the jam samples were determined. The proximate analysis revealed that the jam samples had crude protein, crude fibre, fat, moisture, ash and carbohydrate contents ranged as follows: 0.67-0.95%, 1.43-1.95%, 1.05-1.27%, 30.83-46.75%, 2.66-3.19% and 46.73-61.81% respectively while the minerals (mg/100 g) were Calcium (1.845 mg/100g - 4.175mg/100g), Sodium (1.33 mg/100 g - 16.05 mg/100 g), Magnesium (2.87mg/100 - 16.05 mg/100), Phosphorus (3.84 mg/100 g-6.68 mg/100 g), Potassium (2.66 - 13.55 mg/100 g), Iron (0.4 mg/100 g-0.68 mg/100 g) and Zinc (0.04mg/100g - 0.275 mg/100 g). The vitamins; A, B1, B2, B3, C, E, K and D had values ranging from (163.12 µg/100 g – 204.52 µg/100 g), (0.31-0.6 mg/100g), (0.68mg/100g-0.79mg/100 g), (1.86–2.62 mg/100 g), (16.41-30.13 mg/100 g), (0.66–1.05 µg/100 g), (2.04–2.94 µg/100 g), (0.13 – 0.2 µg/100 g) respectively. The functional properties in terms of Titratable acidity, pH, Brix and viscosity had values ranging from (0.47-1.24 g/ml), (4.85-5.55), (68.75 - 71.45°Brix) and (1.68-3.13 g/ml) respectively. Sensory evaluation was also carried out for taste, appearance, spreadability, aroma and general acceptability and the scores were in the range (6.8 - 7.6), (6.65-8.2), (3.55-7.7), (6.7-7.5) and (6.35-7.45) respectively. Though the jam samples made from African bush mango blended with pineapple had higher acceptability to that made from only African bush mango; the utilization of African bush mango in jam production will clearly reduce the dependence on imported fruits in Nigeria for jam making and prevent seasonal gluts of African bush mango fruits and as well increase the availability of vitamins and minerals in food products for developing countries.
Keywords: African bush mango, jam, functional properties, processing, utilization