QUALITY EVALUATION OF JAM PRODUCED FROM RIPE BANANA AND PAWPAW FRUIT

This study was carried out to produce and to access the nutritional composition of fruit jam produced from ripe pawpaw and banana in different proportion, five samples was developed in the study at the ratio of 100%(BP0): 90:10 (BP1): 80:20 (BP2): 70:30 (BP3): 60:40 (BP4): 50:50 (BP5) the samples developed were subjected to analysis such as proximate, minerals, flavonoids, total phenol, vitamin C, vitamin A and sensory using standard methods. The results of the study shows that the moisture content ranged from 28.70 to 34.57%, ash content ranged from 0.53 to 0.75%, crude fiber content ranged from 0.40 to 0.51%, fat content ranged from 0.10 to 0.90%, protein content ranged from 0.72 to 1.21% and carbohydrate content ranged from 69.55 to 64.44%. Sodium content ranged from 73.10 to 89.40mg/100g, potassium content ranged from 184.60 to 182.40 mg/100, calcium content ranged from 89.20 to 79 .30 mg/100g, iron content ranged from 3.10 to 5.08 mg/100g. Flavonoid content ranged from 4.00 to 9.67mg QE, total phenol content ranged from 26.61 to 66.19mg GAE/g,` vitamin A content ranged from 420.00ug to 1890.00ug, B-carotene ranged from 70.14 to 315.63 and vitamin C content ranged from 13.96 to 43.48mg/100g. It was observed that sample BP5 is compared favourably to the control sample.