Inadequate storage and processing facilities has limited the consumption of fruits as they are seasonal in nature. Jams made from fruits are good bread spread as they serve as adequate balance diet and it contains antioxidant (vitamin C and A) which play an important role in preventing cancer, cardiovascular problem and improvement of eyesight. Therefore, the objective of this paper is to determine the chemical, physicochemical, microbial and sensory properties of jam produced from orange and watermelon juice purchased from Mile 12 Market, Lagos State, Nigeria using appropriate standard methods. The result obtained show that proximate composition: moisture, crude fiber, crude ash and carbohydrate ranged from 10.03±0.03% to 21.83±0.04%, 0.16±0.04% 0.40±0.04%, 0.09±0.04%-0.99±0.04% and 72.36±0.03%--86.67±0.02% respectively. Total plate count (TPC) for the samples after six weeks storage showed a gradual decrease in microorganisms. Sample WES and UYC had minimum value of 1.8×105cfu/ml while sample DBS had the maximum value of 2.6×105Cfu/ml. Yeast and mold count for 4weeks showed a gradual decrease at the end of storage with sample SPD having maximum value of 3.1×104Cfu/ml. The pH, vitamin C, viscosity ranged from 5.40±0.04 to 7.06±0.03, 3.16±0.02 to 17.48±0.02mg/100g and 6,252.50±3.549 to 575±1.76.78mpa respectively. The mineral content showed that calcium content ranged from 168.16±0.01 to 687.58 ±0.2mg /100g, iron content was from 6.07±0.04 to 23.78mg/100g, and potassium content was from 0.91 ± 0.04 to 1.63± 0.02mg/100g. Sensory evaluation at (p≤0.05) showed that colour and overall acceptability differs significantly while sample ZAS (50% orange and 50% watermelon) was the most acceptable by panelists. The findings reveal that fresh orange and watermelon could be used in the preparation of a quality jam with better nutritional and sensory properties with satisfactory shelf life and has an enormous potential to reduce the post-harvest loss of fresh fruits, and value-added product jam provides health-promoting compounds to human health.
Olatidoye et al. (Fri,) studied this question.
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