Production of Jam from Millet supplemented with Prebiotic Hashab Gum Arabic

Abstract

This study was carried out to utilize millet (Pennistum glaucum) grains as a raw material for production of jam. The cleaned grains were weighted (200g), washed thoroughly with tab water to remove all residual dirty. Then the grains were soaked in boiling water for to remove bitter taste of the millet and soften mixture for easy homogenization. Soaked grains were blended by electrical blender (mixer) and sieved by gauze cloth. Whole millet beverage and beverage extract were used to produce two type of millet jam. Different analyses were carried out including: proximate composition, sugar, physicochemical properties, microbiological safety and sensory quality. Millet grains contained high level of protein, fat, crude fiber, and ash. There were significant (p<0.05) differences in components of jams due to variation in source and types of raw material involved in formulation process. Whole millet beverage jam recorded the highest levels of protein, ash, and fiber compared to other two types because the bran is rich source of nutrients. The supplementation with hashab gum also contributed in improving level of fiber in formulated jam. The energy values of millet formulated jams were lower than that of the control jam (Trobicana). There were significant (p<0.05) differences in different sugars profiles of jams. Jams formulated from millet based beverages contained high levels of total and none-reducing sugar as compared with the control (Trobicana) due to hashab gum supplementation. There were no significant (p<0.05) differences in hydrogen ion concentration, titrable acidity and total soluble solids between different jam products. The results obtained on aerobic total count, coliform, E.coli, salmonella and yeast and mold of jams indicate safety of different products. The result of sensory characteristics indicated that there was no significant (p< 0.05) differences in flavor, taste, texture, overall acceptability between different millet formulated jam and the control (Tropicana).Therefore, it is possible to produce jam from millet based having better nutritive value, acceptable, added functional properties from local available raw material (millet).