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PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE
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- Contributor: mr-chris
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- Case No: 214585ip
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ABSRACT - [ Total Page(s): 1 ]Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and acid as these contributes towards the formation of good firm gel, these jam was produced using banana (Musa nagensium). The proximate composition is as follows protein 5.95%, carbohydrate 83.6%, fat 1.0%, moisture 7.95%, Ash 1.5%. The sensory evaluation test sho
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CHAPTER ONE - [ Total Page(s): 2 ]Various parts of the banana plant are medicinal, and used to treat anything from dysentery to burns and insect bites. These plants also contain natural antibiotics and fungicides and are used as animal food and fertilizer.1.3 NUTRITIVE VALUE OF BANANA (Musa nagensium)Besides its YUM factor, banana is a power house of nutrients. All its nutritional value and heat benefits are preserved in a natural way by its peel.Banana is easily digestible and has many health benefits to other. Below is some of it nutritive benefits.POTASSIUMA single medium sized banana contains approxim ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and acid as these contributes towards the formation of good firm gel, these jam was produced using banana (Musa nagensium). The proximate composition is as follows protein 5.95%, carbohydrate 83.6%, fat 1.0%, moisture 7.95%, Ash 1.5%. The sensory evaluation test sho
... Continue Reading
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