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Production Of Jam Using Banana Its Nutritive Value
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CHAPTER ONE
1.1 ORIGIN, HISTORY OF CULTIVAT OF BANA (Musa nagensium).
Edible Musa spp. Originated in south eastern Asia from the India east and south to northern Australia.
Early
Filipinos probably spread banana east word to the pacific Island,
includes Hawaii, prior to recorded history. Westward, banana like
followed the major trade routes that transported other fruits and it’s
known to have arrived east Africa around 500 AD. Banana were met carried
to Europe until the 10th century, and Portugal’s traders obtained it
from wets Africa not Asia, during the age of discovery. Plants were
taken from West Africa to the Canary Islands and South America in 10th
century, and spread throughout the Caribbean with settlements of the
area in the 16th – 17th centuries. Bananas are now grown patriotically
more countries than any other fruits crop in the world.
1.2 ECONOMIC IMPORTANCE OF BANAMA (Musa nagensium)
Musa
is the type of genus of the banana family (Musaccae), which contains 25
– 80 specie of banana and plantain. Both are important throughout the
world for food, shelter, medicine and even clothing. In production,
banana is the second largest fruit crop in the world, grown in warm
tropical climate across the globe. Banana and plantain are often said to
grow on trees, but actually it’s a pseudo stern (false stem). The fruit
also develops without pollination, which means that banana and
plantains are “Virgin†Fruits, and are technically berries.
Their
evident importance bananas and plantains necessary world wide. Their
leaves are used for plates, home made umbrella and thatching (roofing);
the pseudostems are made into rafts and benches. The fibers obtains from
the pseudostem are used for fishing line in west Africa and fibric in
the Philippines. In India, some banana fiber is even made into paper.
Ash of dried peels from both bananas and plantain is used for dyeing and
making of soap.
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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 pr ... Continue reading---
