Nutrients, Physicochemical and Sensory attributes of jams produced from Soursop and Pawpaw pulpds


Nutrients, Physicochemical and Sensory attributes of jams produced from Soursop and Pawpaw pulpds


*Okudu, H.O. and Umahi, C.F

Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.


International journal of food and nutrition research

Ready- to- eat soursop and pawpaw fruits were purchased from Ubani and Umuariaga markets Umuahia, Abia State. Crude protein and crude fiber ranged between 1.17-1.27% and 0.04-0.05% respectively. Ca (90.39mg/100g), Mg(143.49mg/100g), Na(290.51mg/100g) P(185.67mg/100g), I(6.67mg/100g) and Fe(0.35mg/100g) were significantly higher in pawpaw jam,while K (69.38mg/100g) was significantly higher in soursop jam. All the vitamin analysed were significantly higher in pawpaw jam. Phytochemicals were within permissible limits. pH, total titratable acidity and total soluble solids ranged between 3.24- 3.45, 0.63-0.78% and 63.45-70.71% respectively. Pawpaw and soursop jams compared fovourably with pineapple jam (commercial jam) in terms of flavor, taste and texture, but colour attribute for pawpaw jam (7.65) was significantly higher than that of pineapple jam. The results indicated that the jams particularly that of pawpaw would provide essential valuable minerals, energy and vitamin C, needed for good body development.


Keywords: pawpaw lam, soursop jam, nutritional, physicochemical, sensory attributes

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