Production Of Jam Using Banana/its Nutritive Value

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 sho…