ABSRACT

Fruit jams were produced from watermelon, pineapple and apple spiced with ginger, garlic and turmeric using standard method. The sample treatments were WA (watermelon 100%), WAGI (watermelon 95% + ginger 5%), WAGA (watermelon 95% + garlic 5%), WATU (watermelon 95% + turmeric 5%), WAGGT (watermelon 95% + ginger 5% + garlic 5% + turmeric 5%), PI (pineapple 95%), PIGI (pineapple 95% + ginger 5%), PIGA (pineapple 95% + garlic 5%), PITU (pineapple 95% + turmeric 5%), PIGGT (pineapple 95% + ginger 5% + garlic 5% + turmeric 5%), AP (apple 95%), APGI (apple 95% + ginger 5%), APGA (apple 95% + garlic 5%), APTU (apple 95% + turmeric 5%) and APGGT (apple 95% + ginger 5% + garlic 5% + turmeric 5%). The proximate, physicochemical (pH, total soluble solid, titratable acidity), antioxidant and sensory characteristics of the jams were determined using standard analytical procedures. The protein content of the sample ranged from 0.50 to 7.16% for reference sample (CNTP) and watermelon-garlic jam (WAGA). The fat and ash contents of the samples ranged from 0.21 to 2.55% and 1.03 to 4.38% for pineapple jam (PA) and reference sample (CNTP) respectively. The fibre content was 0.11% for reference sample (CNTP) and 1.90% for and watermelon-garlic jam (WAGA). The pH of the jams ranged from 3.10 to 3.50 for reference sample (CNTP) and apple-ginger-garlic-tumeric jam (APGGT) while total soluble solid and titratable acidity ranged from 50.00 and 69.80 °brix for pineapple-ginger-garlic-tumeric (PIGGT) and reference sample (CNTP) and 1.13 and 1.40 g/ml for CNTP and PIGA respectively. The TSS/TTA was 37.92 to 61.22 for PIGA and CNTP. The antioxidant activity of the sample was 25.45% for CNTP and 50.67% for PIGI while the total phenolic contents was 0.10 mmGAE/100 g and 0.28 mmGAE/100 g for CNTP and PIGI. The sensory values for the color ranged from 4.30 and 7.85 for WAGGT and PIGI while the taste ranged from 6.10 and 7.80 for APTU and PIGI. The overall acceptability ranged from 5.89 and 7.88 for CNTP and PIGI. Fruit jams spiced with ginger, garlic and turmeric was highly nutritious, however the pineapple-ginger jam showed a very high nutrient and bioactive components which make it to be a functional, healthy and immune booster foods for both children and adult alike.

Jams are preserved fruits and sugars which are packaged in cans or bottles for long-term preservation. The processing involves the disruption of the fruit tissue followed by heating with water and sugar to activate the pectin prior being put into containers. Jams were processed from two selected tropical fruits namely, pineapple and watermelon. The jam produced was spiced with ginger and turmeric at 5% level using a standard methods. The treatments are WA (watermelon 100%), WAG (watermelon 95% + ginger 5%), WAT (Watermelon 95% + turmeric 5%), WAGT (watermelon 95% + ginger 5% + turmeric 5%), PI (pineapple 100%), PIG (pineapple 95 % + ginger 5%), PIT (pineapple 95% + turmeric 5%) and PIGT (pineapple 95% + ginger 5% + 5% turmeric). The proximate, physiochemical, antioxidant, total phenolic, color and sensory characteristics of the spiced jams were determined using standard analytical procedures. The proximate result showed that the moisture content of the samples ranged from 3.61-20.55% for Watermelon jam (WA) and reference sample (CNTP); protein 0.50-5.16% for (CNTP) and watermelon-ginger jam (WAG); fat and ash contents were 0.21-2.55% and 0.38-1.53% for (CNTP) and pineapple jam (PI) respectively. The pH of the spiced jam ranged from 3.10-3.40 for (CNTP) and (WAG) while the sugar brix ranged from 69.80-79.50° brix. The titratable acidity of the samples ranged from 1.03-1.06 g/ml for pineapple-turmeric jam (PIT) and (CNTP).The TSS/TTA ratio was 52.88 and 5.39 for (CNTP) and (WA) respectively. The antioxidant properties of the sample ranged between 31.39-50.67% for (WA) and (PIG). Total phenolic content was 0.14-0.25 MM GAE/ 100 ml for watermelon jam (WA) and (PIT). The L*, a* and b* values for the samples ranged from 23.23-33.16, 1.05-6.69 and 3.35-13.55. The result for sensory scores of the spiced jams ranged from 5.66-7.98 and 6.20-7.88 for color and taste respectively while the mouth feel was 5.05-7.46. The overall acceptability scores ranged from 6.40-7.90. Conclusively, pineapple and watermelon jams spiced with ginger and turmeric were nutritious and acceptable, however, pineapple-ginger jam was most nutritious and acceptable, hence, pineapple-ginger jam can be utilized as a functional food and can also contribute to the improvement of Nigeria food composition database.