ASSESSMENT OF NUTRITIONAL VALUE AND ACCEPTABILITY OF JAM MADE FROM PHOENIX DACTYLIFERA L . (DATE)

Date fruits (Phoenix dactylifera) have long been recognized for their high nutritional value and health benefits, making them an excellent base for functional food products such as jams. Unlike commercial fruit jams, which often contain artificial preservatives, refined sugars, and unhealthy fats, date-based jam offers a more natural and nutrient-rich alternative. This study aimed to determine the nutritive value and consumer acceptability of date-based jam prepared using dates and sugar, focusing on its proximate composition, vitamin and mineral content, physicochemical properties, and sensory characteristics. The findings were compared with those of commercially available apple jam.Results showed that date jam had higher protein (5.27±0.79%), carbohydrate (84.34±2.14%), and mineral content, particularly iron (0.19±0.01 mg/100g), calcium (3.38±0.02 mg/100g), and potassium (70.62±0.02 mg/100g), making it a more nutrient-dense option. It also contained higher levels of Vitamin A (2.02±0.02 mg/100g) and Vitamin E (0.09±0.00 mg/100g), which contribute to better vision, skin health, and antioxidant activitymaking it a healthier alternative without artificial additives. Sensory evaluation confirmed that date jam was well-accepted, scoring high in appearance (8.25±0.50) and flavor (8.25±0.50), reinforcing its potential as a nutritious and marketable fruit spread.The study concludes that date jam is a highly nutritious, natural, and functional food product that serves as a superior alternative to commercial jams. Its rich nutritional composition, absence of artificial additives, and high consumer acceptability make it a safer and healthier option for the general population.