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ABSTRACT
This study was conducted to produce jam and jelly from orange, banana and pineapple fruit and to monitor the storage changes in their pH, moisture, vitamin C and acidity level. The fruit were purchased at Edo Street, Edo State Benin City. Jam and Jelly production helps in wastage minimization of fruits and is an effective method of fruits preservation. The characterization of the formulated fruit jam and jelly were determined using standard methods. The physico-chemical results of jam ranged as follows pH 3.1-3.5, % moisture 3.5- 20.5%, % titrable acidity 0.455-1.05% and vitamin C content 1.5-7μg/mL, while that of the jelly ranged as follows pH 3.0-3.4, % moisture 3.5-5.5%, % titrable acidity 0.567-1.4% and vitamin C content 2-8μg/mL. Vitamin C content of the fruits ranged from 11-27μg/mL. According to this study, it is recommended that produced jam and jelly should best stored in the refrigerator and should be fortified with vitamin C to make it more nutritious.
