Abstract:
The main goal of this research was to study the suitability of Laloub fruits
(Balanites aegyptiaca) as a raw material for production of jam with high
nutritional value in order to improve the domestic consumption and to enhance the
.industrial utilization of the fruits in Sudan
The results of this study indicated that Laloub fruits pulp contain high
percentage of sugars (54.22 %) and low percentages of protein (5.35 %), ash (2.90
%) and fat (0.42 %), on dry basis. Also, they contain high percentages of sodium
(146.27 mg), calcium (81.86 % mg), magnesium (45.83 mg) and low percentages
.(of iron (7.50 mg) and zinc (3.80 mg) per 100g dry matter (DM
Also, the pulp of the fruits was found to be easily extracted after peeling and
soaking the fruits in tap water for 16 hr at a ratio of (1:4). The extract was found to
contain appreciable amounts of total soluble solids (8.50 %), hydrogen ions
.(% concentration (5.27) and yield (33.50
According to the chemical and physical characteristics of Laloub fruits
extract, Laloub jam was produced and it was found to contain high energy value
(263.06 kcal/100g), with appreciable amounts of sodium (37.50 mg), calcium
.(12.68 mg) and magnesium (3.26 mg) per 100g
The sensory evaluation of Laloub jam indicated insignificant differences
between Laloub jam samples (with or without flavour) with respect to their overall
quality, consistency and colour, but, Laloub jam produced with pineapple flavour
was found to be the best among the different jam samples, with regard to their taste
.and flavour
