Utilization of Abu Leile (Detarium Microcarpum (Guill&Perr)) Fruits in Jam Production

Abstract

The main goal of this research was to encourage the industrial utilization of Abu leile (Detarium Microcarpum Guill and perr) fruits as raw material for production of jam with high nutritional value in order to improve and facilitate the domestic consumption of these fruits in Sudan. the pulp was extracted by scraping and then the powder resulting was collected and sifted ,the extract was blended with boiled water (1500 ml) for 5 mint.s Then the mixture was filtered, and fruits extract after filtration was used for production of jam. The results indicated that fruits Abu leile pulp contain high percentages of dry matter (91.93 %), total carbohydrates (83.45%), crude fiber (0.13%),Ash(4.23), total sugars (28%), and low percentages of protein (3.01%) and fat (1.23 %), on dry matter basis. Also, the fruits pulp was found to contain high percentages of calcium (1400 mg), sodium (36 mg), magnesium (1560 mg), phosphorous (225 mg), potassium (4780 mg),and manganese (226,54 mg), and cupper (0.248 mg) per 100g dry matter ( DM ). The study indicated that the fruits pulp could be easily extracted after scraping by using a sharp knife. The extract was found to contain appreciable amounts of total soluble solids (10 % ),while the pH and the total yield of the blend were about (5.8 )and 300 g respectively. After that, Abu leile jam was produced according to the chemical and physical characteristics of Abu leile fruits extract, and it was found to contain high energy value (78 Kcal/100gm, total sugars (64.8%) ,non reducing sugars (49.4%), protein (0.84%), fat (0.15), ash (0.19), reducing sugars (15.40%) and crude fiber (0.20%). In addition to appreciable amounts of sodium (40mg), potassium (775mg), magnesium (150 mg),phosphorous (72.5mg) and calcium (500 mg) per kg. Abu leile jam was found in accordance with the local and international specifications with respect to its sugar concentration (68.00%), pH (3.20) and of titrable acidity (0.4%). Finally, the sensory evaluation verified the quality of Abu leile jam samples especially those produced with strawberry flavor.