QUALITY EVALUATION OF JAM FROM PINEAPPLE, ORANGE AND WATERMELON PEEL BLENDS
Abstract
This study evaluated the quality of jam from blends of pineapple, orange and watermelon peels. Materials for this study were purchased from Wurukum market in Makurdi Area of Benue State and were transported to the Department of Food Science and Technology, Joseph Sarwuan Tarka University Makurdi for processing. The blending ratios (pineapple: orange: watermelon peel) used for the study were 100:0:0 (Sample A), 85:5:10 (sample B), 80:5:10 (sample C), 75:5:20 (sample D), and 70:5:20 (sample E). The jam was analysed for proximate, vitamin, physicochemical, mineral as well as its sensory attributes and result obtained were subjected to analysis of variance (ANOVA) and means were separated using Duncan Multiple Range Test (DMRT) where significant difference existed at p
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