African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 950

Full Length Research Paper

Nutritional, functional and sensory attributes of jam from velvet tamarind pulp

Okudu, H.O.
  • Okudu, H.O.
  • Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
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Umoh, E. J.
  • Umoh, E. J.
  • Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
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Ojinnaka, M.C.
  • Ojinnaka, M.C.
  • Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
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Chianakwalam, O. F.
  • Chianakwalam, O. F.
  • Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
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  •  Received: 02 August 2016
  •  Accepted: 07 October 2016
  •  Published: 28 February 2017

Abstract

Velvet tamarind pulp of Dialium guineense have been used as medicinal remedies, as source of vitamin C and as flavour in snacks and non-alcoholic beverages. The nutritional, functional and sensory attributes of velvet tamarind pulp jam was assessed. Proximate, mineral profiles, beta-carotene, riboflavin, niacin, thiamin, ascorbic acid and phytochemical profiles in jam samples were determined. Sensory evaluation of the jam samples was carried out using a 7-point hedonic scale. Moisture content of the jam was 74%, fat 0.47%, protein 2.3% and ash 0.85%. Some essential elements including Ca (0.97 mg/100 g), Mg (1.04 mg/100 g), K (1.44 mg/100 g), Na (0.21 mg/100 g) and P (0.35 mg/100 g) were contained in the velvet jam, while energy value was 499 KJ/100 g. The results indicated that the velvet tamarind jam would provide essential valuable minerals, energy and vitamin C, needed for good body development.

 

Key words: Velvet pulp, jam, vitamin C, proximate composition, overall acceptability.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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