Development of a Jam from Nam-Nam (Cynometra cauliflora) Fruit

Abstract

Nam-nam (Cynometra cauliflora, Fabaceae) fruit is a good source of nutrients including vitamins A and C. However, a limited number of value-added commercial products of nam-nam is available in the market. Therefore, the aim of this study was to develop a jam from nam-nam fruit with good nutritional and sensory properties and shelf life. Three types of jam were prepared using nam nam and guava (Psidium guajava) and apple (Malus domestica) as natural pectin sources (75% of nam-nam fruit and 25% of total guava and apple, 50% of nam nam fruit and 50% of total guava and apple, 25% nam-nam and 75% of total guava and apple). The samples were subjected to analysis of sensory and proximate qualities and microbial qualities. Sensory analysis was carried out using five-point hedonic scale using 30 untrained panelists. Results were analyzed using Minitab 17.0. The results revealed the significant differences (p<0.05) in color, overall aroma, overall texture, overall appearance and overall flavor and the sample that showed the best result (75% nam-nam and 25% guava and apple) was selected for proximate and microbial analysis. The total ash, fat, crude fiber, crude protein, moisture, and carbohydrate contents of the selected formulation were 0.4%, 0.2%, 2.2% 0.2% 37.5% 59.8%, respectively. The quality characteristics such as pH (3.5) and titratable acidity (0.16%) were also tested. All microbial parameters (total plate count, yeast and mould count, coliforms and E. coli count) were below the SLS standards. The jam after storing for 6 weeks had a less mould growth than the recommend standard maximum growth. Therefore, it can be concluded that jam with good nutritional, sensory and microbial qualities can be produced using nam-nam fruit