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PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
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- Contributor: mr-chris
- engagements: 96
- Case No: 544747ip
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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): 1 ]CHAPTER ONE1.1 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 ... 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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