PRODUCTION AND EVALUATION OF JAM PRODUCED FROM COCOA PULP
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Date
2020-06-15
Journal Title
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Publisher
Annals. Food Science and Technology 2020
Abstract
The rate of postharvest losses of fresh cocoa pulp is very high because little amount is used for the fermentation of the beans in the production of beverages. This work aimed at reducing postharvest loss of cocoa pulp by converting it to jam as value added product. Five (5) cocoa cultivars (RCP1, RCP2, RCP3, RCP4 and RCP5) were selected and processed into jam using standard methods. The jam products were evaluated for proximate, physiochemical, photochemicals and sensory properties using standard methods. Results of proximate composition of raw and jam were protein (2.98-4.98%; 1,20-2.98%), fat (29.2-60.8%; 6.43-15.3%), ash (5.25-11.1%; 9.74-15.99%), crude fibre (5.8711.4%; 13.5-22.7%), carbohydrate (4.84-32.3%; 20.7-31.9%), moisture content (18.1-24.2%; 26.0-37.4%) and energy (321.98-567.12kcal/100g; 167.47-228.75kcal/100g respectively). Phytochemical results of raw cocoa pulp and jam revealed polyphenols ranged from 0.10-0.96mg/100g; 1.14-2.10mg/100g, flavonoids of raw cocoa pulp and jams ranged from 0.41-0.48mg/100g; 0.37-0.45mg/100g, and total antioxidants of raw cocoa pulp and jams (3.165.63mg/100g; 5.86-9.05mg/100g. The results of phytochemicals showed that jam produced from CPJ5 cultivar has the highest polyphenol (2.10 mg/100ml), CPJ3 had highest total antioxidant (9.05 mg/100ml) and CPJ3 cocoa pulp jam had better nutritional and sensory attributes when compared with the control and other cocoa pulp jam samples. Physiochemical results revealed total titratable acids of raw cocoa pulp and jams ranged from 0.18-0.29mg/100g; 0.36-3.78mg/100g, brix (1.20-3.50mg/100g; 62.99-71.00mg/100g) and pH (5.57-7.16mg/100g; 2.36-6.17%mg/100g). The results of ascorbic acids of the raw cocoa pulp and jams ranged from 0.014-0.020mg/100g; 0.014-0.026mg/100g. The sensory score results showed that CPJ3 was the most liked with the highest score of (7.4), followed by CPJ 1 and CPJ2 (6.9). The study has shown that an acceptable jam can be made from cocoa pulp for children, adult and elderly consumption.
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Keywords
Cocoa, jam, phytochemical, physiochemical, proximate.