Production of Jam Using Banana/Its Nutritive Value
Chapter One
AIMS AND OBJECTIVES
- Ascertaining the possibility of producing a good set jam without the combination of other fruits apart from banana (Musa nagensium).
- Producing a good set without adding colourant or flavor
CHAPTER TWO
LITERATURE REVIEW
CHEMICAL COMPOSITION OF BANANA (Musa nangensium)
The edible portion of fresh banana confirms approximately:
Ash %
Water % 75
Protein % 1.2
Fact % 0.2
Crud fiber % 2.6
Calcium % 1.1
Phosphorus % 3.5
Iron % 4.5
Sodium % —
Potassium % 8.9
CLASSIFICATION OF BANANA
Male flowers about 20per bract, in two rows: compound tepal about 5Cm. long, 1.2cm, wide, cream will yellow tip and lobes, the outer barely exceeding 1mm; free tepal lanceolafe, long-acuminate nearly 4cm long altogether, boat-shaped in the lower 2.5cm; the upper 1.5cm narrowing gradually to extremely fine point, this upper part becoming corrugated and revolute as the flower age; stamens at first slightly shorter than the style and perianth, later well exserted and revolute.
Fruit bunch compact, nearly horizontal, it’s pendudds pubescerv; individual fruits 5 – 7cm. long, 2.3cm in diameter, 3 – 5 angled, tapening to the base into a short (0.5cm) pedicle, at apex rounded abuse with a short conspicuously angled styler collisits pericarp about 2mm flict, greenish yellow at full repeness; pulpulite. Seeds block, waorty, irregularly angulate dorsiventrally compressed 6 – 8 mm across and 4mm high.
The conspicuous characteristics of M. nagensium are, it’s very slender and gracefull pseudtostems, with the slender-petioled leave borne more remote from each other than is usual in Eunaisa; it’s long and narrow male bud, a consequence of the bracts also being comparatively remote on the slender rachis, and especially, it’s large seed.
INGREDIENT IN JAM MAKING
Fruit pulp
Sugar
Pectin
Acid
SUGAR AS A JAM PRODUCTION INGREDIENT
Sugar is a term for a class of edible crystalline carbohydrate, merely sucrose, lactose, characterized by sweet flavor. Sugar almost exclusively refers to sucrose which in it’s fully refined (or free sugar) form primary come from sugar care and sugar beet, through is present in natural form in many food preparation, but are usually known by more specific names, Glucose, fructose or fruit sugar, high fructose can syrup.
CHAPTER THREE
MATERIALS AND METHODS
The method used are:
- Musa nagensium (long yellow banana)
- Sugar (granulated sugar)
- Citric acid
- Pectin
Jams are made from variety of fruits either single or in combination, most of the fruits are harvested in the fall. The level of ripeness varies banana in general are best picked ripped.
The granulated sugar and pectin were also bought from Ogbete main market.
In order to ensure rightful and accurate purchasing of the raw material, the help of a farmer was needed in order to purchase the particular species needed for the production.
The Musa nagensium (long yellow banana) was bought from a banana plant farmer and not just the seller, with the aid of another farmer
PROCUREMENT OF RAW MATERIALS AND PROXIMATE CONTENT DETERMIONATION
Freshly harvested magnesium (Musa nagansium) which is known as the long yellow banana were bought from the market from a banana farmer.
While lemon (pectin) was bought from a fruit seller at artisan market.
The granulated sugar and citric acid were bought from Ogbete main market.
CHAPTER FOUR
RESULT AND DISCUSSION
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
The result of the analysis showed that banana only could be utilized successfully for jam production when adequately and accurately ratio of sugar acid (citric) and pectin rich fruit pulp were used.
According to the sensory evaluation by panelist it shows that there was no much deference between the banana jam produced and the one that was bought form the market, except the colour, the colour wasn’t yellowish due to the lack of colourant, these project was aimed at producing a good set banana jam without the addition of colourant.
By this processing (Banana (Musa nagensium) can be preserved, since banana can not be kept for a longulice in the hence, by or with these method of presentation fruits can be preserved for a long while without spoiling due to quantity of sugar and the amount of citric acid that was added during the production.
RECOMMENDATION
There s need for more studies on the shelf life of the jam. Other products from the fruits like the extraction of pectine from these fruits that are rich in pectin for commercial purpose (liquid or produced) pectin in the market, because once these fruits are over ripped they loses their pectin content which make it difficult for the production of jam with them with or without adding pectin and determining the type of pectin contains of the fruit (Low or high methoyl)
REFERENCES
- Wiley Blackwell and Jerome M Smucker, (1897, Jam and Jelly Lore: Yesterday and Today www.wiley.com/food
- Retrieved at 1:00am Friday September 16 – 2011.
- Fletcher, A.M., “The sweet Truth: Sugar Vs The Facts,” Better Home and Gardens, February 1991, – pp. 124 and 127., Kelloga company, 1991
- www.sugar.org/health/fitnes.html retrieved at 3: A.M Friday September 16 – 2011.
- Hervin Willis, Quantity Assurance Manager October 16, 2008. ww.google.com
- Retrieved at 11:30Pm Friday October 28 – 2011.
- E.E Cheesman, Classification of the Bananas, Imperial college of Tropical Agriculture, Trinidad, B.W.I (1904). www.Encylopedia.com
- Retrieved at 1:AM Friday October 21, 2011.
- Musyoki, Robert Wanbua 2005 MSc, Fomo Kenya University of Agriculture and Technology, Kenya retrieved at 11:PM Friday October 14, 2011.
- Williams MMC (1979) Jam, Fellies and preservation. Food fundamentals, John willey and Sons Inc. New York Pg 550 – 552
