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.


Abstract

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. https://journalajbge.com/index.php/AJBGE/article/view/96.

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