Journal Article

Production and Evaluation of the Nutritional Properties of Cashew Apple Jam for Consumer Acceptance

Kolo, S.I., Shehu, A.A., Jubril, B., Maude, M.M., Abdulkadir, F., Saidu, B. and Hassana, M. S.

Abstract

Cashew Apple was used in the production of Jam to study the nutritional and sensory properties of the product and to determine its suitability and acceptability. The product was analyzed for some quality parameters (Total Titrable Acid (TTA), Total Soluble Solid (TSS or Brix), Vitamin C and pH), nutritional composition, and sensory acceptability. The result showed a high vitamin C content (85.62%) and Total Soluble Solid (56%) in the quality parameters assessed. The proximate revealed a high level of moisture content (61.32%) and an unusually low level of carbohydrate (27.20%) in cashew apple products. The recorded sensory scores which ranged from 7.20 -8.60 using the 9-point hedonic scale indicated that the fruit jam samples were highly acceptable by the consumers. This study showed that an acceptable Jam can be produced from Cashew Apple with nutritional compositions and quality parameters favorably. It will be recommended that studies should be carried out to improve the quality standards of the Cashew Apple Jam to conform to standards sets for Jam products.

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