Promotion of the Food Uses of Jackfruit (Artocarpus heterophyllus) “Ukwa Oyibo” through Jam Production

N. N. Umerah *

Department of Food Science and Technology, Enugu State University of Science and Technology, Nigeria.

U. V Okolie

Department of Nursing Sciences, Enugu State University of Science and Technology, Nigeria.

N. M. Oly-Alawuba

Department of Nutrition and Dietectics, Imo State University, Owerri, Nigeria.

G. N. Onyeji

Department of Medical Biochemistry, Alex Ekwueme Federal University, Ndufu, Alike, Nigeria.

N. M. Nnam

Department of Human Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria.

*Author to whom correspondence should be addressed.


Background: Jackfruits are seasonal fruit with high moisture content which predisposes them to spoilage. They are rich sources of dietary fiber, vitamins, minerals, antioxidants, phytochemical and also contains pectin.

Objective: The objective of the study was to determine the nutrient, microbiological and sensory properties of jam made from jackfruit pulp. Method: The jam was produced using Ihediohanma et al. method and commercial jam used as control. The nutrient, microbiological and sensory properties was determined using standard method.

Results: The result obtained from the proximate composition of the jackfruit jam were 73.40%, 1.74%, 1.60%, 0.40%, 3.10%, 19.76% and 89.60KJ for moisture, protein, fibre, fat, ash, carbohydrate and energy. The minerals value of the jackfruit jam were 1.46 mg, 0.82 mg, 25.64 mg, 22.01 mg, 38.20 mg, 29.00 mg, 272.00 mg and 12.00 mg for iron, zinc, copper, magnesium, calcium, phosphorus, potassium, and sodium. The microbial count showed that jackfruit jam and commercial jam had 16.76 cfu/g and 52.00 cfu/g and 20.34 cfu/g and 41.00 cfu/g for total plate count, and fungi count respectively. The sensory properties of the jackfruit and commercial jam were 8.50 and 7.50, 8.50 and 6.50, 8.50 and 7.50, 6.50 and 7.50, 8.50 and 8.50, and 8.50 and 6.50 for taste, flavor, appearance, consistency, colour and general acceptability respectively. The physicochemical properties showed that the pH were 3.25 and 4.50, TA 0.62 g and 0.69 g, and TSS 66.0°brix and 69.0°brix for jackfruit jam and commercial jam respectively.

Conclusion: The use of jackfruit in jam production is one way of conserving it from its perishable nature and extend its food use, thereby producing a highly acceptable jam with high nutrient content.

Keywords: Jackfruit, jam, microbiological, fruit, physicochemical

How to Cite

Umerah, N. N., U. V Okolie, N. M. Oly-Alawuba, G. N. Onyeji, and N. M. Nnam. 2023. “Promotion of the Food Uses of Jackfruit (Artocarpus Heterophyllus) ‘Ukwa Oyibo’ through Jam Production”. Asian Journal of Biotechnology and Genetic Engineering 6 (1):20-30.


Download data is not yet available.


Ihekoronye AI. Manual on small-scale food processing. 1st ed Fijac Academic Press Nsukka: Nigeria. 2009;12.

Kordylas JM. Processing and preservation of tropical and subtropical foods. London: Macmillan Education Limited. 2011;25.

Ashaye OA, Adeleke TO. Quality attributes of stored roselle jam. Int Food Res J. 2009;16:363-71.

Fatih Ö, Emin Y. Evaluation of green tomato jams prepared from two kinds of tomatoes. Acad Food J. 2011;9(2):19-25.

Sim MN, Ahmad ZA, Aziz CP, Ju MY, Cheen CC. Classifcation of Artocarpus heterophyfus L. (jackfruit) maturity using disposable screen-printed strips based on chemomeuic analysis Asian Conference on Sensors. 2003;135-42.

Azizur Rahman M, Nahar N, Jabbar Mian A, Mosihuzzaman M. Variation of carbohydrate composition of two forms of fruit from jack tree (Artocarpus heterophyllus L.) with maturity and climatic conditions. Food Chem. 1999;65(1):91-7.

Singh S, Krishnamurthi S, Katyal S. Fruit culture in India. New Delhi, India: Indian Council of Agricultural Research. 1963; 35-40.

Mukprasirt A, Sajjaanantakul K. Physico-chemical properties of flour and starch from jackfruit seeds (Artocarpus heterophyllus Lam.) compared with modified starches. Int J Food Sci Technol. 2004;39(3):271-6.

Morton J. Jackfruit: fruits of warm climates Julia MF, Miami FL, Editors. 1987;81-7.

Ihediohanma NC, Okafor DC, Adeboye AS. Sensory evaluation of jam produced from jackfruit (Artocarpus heterophyllus). IOSR JAVS. 2014;7(5):2319-80.

AOAC. Official methods of analysis. 18th ed. Washington, DC: Association of Analytical Chemists. 2010;614-21.

A0AC. Official method of analysis. Washington, DC: Association of Official Analytical Chemists. 2000;9.

Pearson D. The chemical analysis of food. Edinburgh: Churchill Livingstone. 1981;10: 504-530.

Nwadialu UAS. Production and proximate analysis of jam (food spread) prepared from Cola pachycarpa. J Hydro Environ Res. 2010;13:152-8.

Eke-Ejiofor J, Owuno F. The physico-chemical and sensory properties of jackfruit (Artocarpus heterophilus) jam. Int J Nutr Food Sci. 2013;2:149-52.

Lokonuzzaman IM. Effect of ripening on the composition and the suitability for jam processing of different varieties of mango (Mangifera indica). Afr J Biotechnol. 2015; 2:301-6.

Okudu HO, Ene-Obong H. The chemical and sensory properties of jam developed from two varieties of monkey kola (Cola parchycarpa, Cola lepidota). Am J Food Nutr. 2015;5(16):16-22.

Eke EO, Kobundu AV. Quality characteristics of biscuits produced from composite flour of wheat and quality protein maize. Afr J Food Sci Technol. 1993;1(5):116-9.

Iwe SC, Egwuekwe C. The quality and sensory attributes of cookies supplemented with fluted pumpkin (Telfairia occidentalis Hook.) seed flour. Int J Food Sci Technol. 2010;40(6):613-20.

FSANZ. FSANZ nutrient table for use in Australia (NUTTAB); 2010 [accessed on 20.3.2022]. Available: In:.

Sartaj A, Tariq M, Sarfraz AK. Physico-chemical characteristics of apricot (Prunus armeniaca L.) grown in northern areas of Pakistan. Sci Hortic;130:386-92.

Vasudevan DM, Sreekumari JP. Textbook of biochemistry for medical student. Jaypee Brothers Publisher ltd. New Delhi. 2007;2011:311-29.

THL. THL Fineli Finnish food composition database; 2013 [cited 20.3.2022]. Available:

Sexana OA, Onilude AA, Idowu OA. Quality characteristics of bread produced from composite flour of wheat, Plantain and Soybean. Afr J Biotechnol. 2010;5: 1102-6.

Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, Battino M. The strawberry: Composition, nutritional quality and impact on human health. Nutrition. 2012;28(1):9-19.

Otitoju KH, Ouedraogo JB, Resurreccion AV, Hung YC, Phillips RD. Physical and sensory characteristics of sugar cookies containing mixtures of wheat, fonio (Digitaria exilis) and cowpea (Vigna unguiculata) flours. Int J Food Sci Technol. 2014;38(4):403-10.

Sartaj A, Tariq M, Sarfraz AK. Physico-chemical characteristics of apricot (Prunus armeniaca L.) grown in northern areas of Pakistan. Sci Hortic. 2011;130: 386-92.

Uckiah A, Goburdhun D, Ruggoo A. Vitamin C content during processing and storage of pineapple. Nutr Food Sci. 2009;39(4):398-412.

Sudha JD, Reshma LR. Vitamin C: source, Functions, Sensing and Analysis, vitamin C, Amal H. Hamza. Intech Open; 2017.


Valente A, Sanches-Silva A, Albuquerque TG, Costa HS. Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps. Food Chem. 2014;154: 71-7.

Ismail F, Talpur FN, Memon AN. Determination of water soluble vitamin in fruits and vegetables marketed in Sindh Pakistan. Pak J Nutr. 2013;12(2):197-9.

Leccese JC, Miller JN, Pereira AV, Aniceto C. Statistics for analytical chemistry. 3rd ed. Chichester, UK: Horwood Publishing. 2011;190-3.

Majewski GF, Lebiedzinska HB. Chapter 6. Methods of vitamin assay. 3rd Ed. New York: Interscience Publishers. 2014; 123-42.

ICMSF. Food production and safety. International Commission on Microbiological Specifications for Foods. 2002;80-5.

Tripoli E, Guardia ML, Giammanco S, Majo DD, Giammanco M. Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review. Food Chem. 2007;104(2):466-79.

Sharrif R, Glamoclija D, Demin M, Radovic BV, Jovanoic Z, Milojkovic D. Agronomical and nutritional evaluation of quinoa seeds as an ingredients in bread formulation. J Cereal Sci. 2017;55:132-8.

Levaj B, Dragović-Uzelac V, Dančević T, Liber S, Repajić M, Bursać KD. Quality of clementine jam influenced by purée pretreatment, sugar type and pectin addition. Agric Conspect Sci. 2009;74 (3):227-31.

Muhammad A, Durrani Y, Ayub M, Zeb A, Ullah J. Organoleptic evaluation of diet apple jam from apple grown in Swat valley. Sarhad J Agric. 2009;25(1):81-6.

Patten. Stuffed & starved from farm to fork: the hidden battle for the world food system. London: portobello books Ltd. 2011;169-73.

Hussain I, Shakir I. Chemical and Organoleptic Characteristics of Jam prepared from Indigenous Varieties of apricot and Apple. World J Dairy Food Sci. 2010;5(1):73-8.

FAO. Food and Agriculture Organization of the United Nations Worldwide Dates Production statistics; 2006.


Devotha GM. Production and characterization of jackfruit jam. Master of science in food science of Sokoine University of Agriculture, Morogoro, Tanzania. 2015;15-64.

Baker RA, Berry N, Hui YH, Barret DM. Food Preserves and jams. Processing fruits. 2nd Ed. CRS press LLC. 2005; 113-25.

Hyvönen L, Törmä R. Examination of sugars, sugar alcohols, and artificial sweeteners as substitutes for sucrose in strawberry jam. Product development. J Food Sci. 1983;48(1):183-5.