Production Of Jam Using Banana/its Nutritive Value

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Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and acid as these contributes towards the formation of good firm gel, these jam was produced using banana (Musa nagensium). The proximate composition is as follows protein 5.95%, carbohydrate 83.6%, fat 1.0%, moisture 7.95%, Ash 1.5%. The sensory evaluation test showed that the jam produced, was highly accepted by the judges as there was no significant different in the overall acceptability, apart from the fact that the colour wasn’t as bright as required due to the fact that the production was nut carried out on the day of purchase of the banana. There wasn’t any different between the produced and the purchased. The banana was used successfully to replace strawberry and other fruits that are used in the production of jam. 



Title page         -       -       -       -       -       -       -       -       i

Approval page         -       -       -       -       -       -       -       ii

Dedication       -       -       -       -       -       -       -       -       iii

Acknowledgement   -       -       -       -       -       -       -       iv

Abstract -       -       -       -       -       -       -       -       -       v

Table of contents     -       -       -       -       -       -       -       vi


1.1      Origing/History of cultivat of banana (Musa Naginsium)     -       -       -        -       -       -       -       1

1.2       Economic importance of Banana (Musa Naginsium)    -       -       -       -        -       -       -       2

1.3      Nutritive value of Banana (Musa Naginsium)        4

1.4      Products from Banana (Musa Naginsium)     -       7

1.5      Identification of problems       -       -       -       -       8

1.6      Aims and objectives        -       -       -       -       -       10


2.1      Chemical composition of Banama fum -       -       11

2.2      Classification of Banana (Musa Naginsium)  -       12

2.3      Ingredients in jam making     -       -       -       -       13

2.4      Process of jam production      -       -       -       -       17


3.1      Materials and methods   -       -       -       -       -       22

3.2      Procurement of raw materials and proximate content determination -        -       -       -       -       23

3.3      The preparation of Raw materials for jam production   -       -       -       -        -       -       -       34

3.4      Sensory evaluation of the jam production     -       39


4.0      Result and Discussion    -       -       -       -       -       44


Conclusion and recommendation   -       -       -       -       47

Recommendation    -       -       -       -       -       -       -       48

References       -       -       -       -       -       -       -       -       48

Appendices      -       -       -       -       -       -       -       -       49




1.1     ORIGIN, HISTORY OF CULTIVAT OF BANA (Musa nagensium).

Edible Musa spp. Originated in south eastern Asia from the India east and south to northern Australia.

Early Filipinos probably spread banana east word to the pacific Island, includes Hawaii, prior to recorded history. Westward, banana like followed the major trade routes that transported other fruits and it’s known to have arrived east Africa around 500 AD.  Banana were met carried to Europe until the 10th century, and Portugal’s traders obtained it from wets Africa not Asia, during the age of discovery. Plants were taken from West Africa to the Canary Islands and South America in 10th century, and spread throughout the Caribbean with settlements of the area in the 16th – 17th centuries. Bananas are now grown patriotically more countries than any other fruits crop in the world.   


1.2     ECONOMIC IMPORTANCE OF BANAMA (Musa nagensium)

Musa is the type of genus of the banana family (Musaccae), which contains 25 – 80 specie of banana and plantain. Both are important throughout the world for food, shelter, medicine and even clothing. In production, banana is the second largest fruit crop in the world, grown in warm tropical climate across the globe. Banana and plantain are often said to grow on trees, but actually it’s a pseudo stern (false stem). The fruit also develops without pollination, which means that banana and plantains are “Virgin” Fruits, and are technically berries.

Their evident importance bananas and plantains necessary world wide. Their leaves are used for plates, home made umbrella and thatching (roofing); the pseudostems are made into rafts and benches. The fibers obtains from the pseudostem are used for fishing line in west Africa and fibric in the Philippines. In India, some banana fiber is even made into paper. Ash of dried peels from both bananas and plantain is used for dyeing and making of soap.

Various parts of the banana plant are medicinal, and used to treat anything from dysentery to burns and insect bites. These plants also contain natural antibiotics and fungicides and are used as animal food and fertilizer.



1.3     NUTRITIVE VALUE OF BANANA (Musa nagensium)

Besides its YUM factor, banana is a power house of nutrients. All its nutritional value and heat benefits are preserved in a natural way by its peel.

Banana is easily digestible and has many health benefits to other. Below is some of it nutritive benefits.



A single medium sized banana contains approximately 467mg of potassium and only a negligible 1mg of sodium. Potassium is important for regulating blood pressure and decreasing the risk of high blood pressure and it’s related conditions.



Rich in calcium, 100g banana capable of supplying the body with 5mg of calcium. Calcium is essential for the information, as well as upkeep of strong bone and

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Production Of Jam Using Banana/its Nutritive Value