Utilization of Haraz(Faidherbiaalbida)Fruits in Jam Production

Abstract

The main goal of this research was to encourage the industrial utilization of Haraz (Faidherbia albida) 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 results indicated that Haraz fruits pulp contain high percentages of dry matter (92.59 %), total carbohydrates (86.36 %), crude fiber (32.48 %), total sugars (16.41 %), and low percentages of protein (7.16 %) and fat (2.11 %), on dry matter basis. Also, the fruits pulp was found to contain high percentages of calcium (159.25 mg), sodium (68.81 mg), magnesium (39.86 mg), phosphorous (37.43 mg), potassium (35.12 mg), iron (19.22 mg) and low percentages of manganese (1.36 mg), and cupper (0.53 mg) per 100g dry matter ( DM ).

Also, the study indicated that the fruits pulp could be easily extracted after soaking for only two hours in hot water (100 ºC) at a ratio of (1:8). The extract was found to contain appreciable amounts of total soluble solids (5.00 %), while, the hydrogen ions concentration and the total yield of the extract were about 4.87 and 29.00 %, respectively.

After that, Haraz jam was produced according to the chemical and physical characteristics of Haraz fruits extract, and it was found to contain high energy value ( 271.55 Kcal/100gm), and low amounts of tannin (0.12%), and crude fibre (0.18%). In addition to appreciable amounts of sodium (22.49 mg), potassium (8.98 mg), magnesium (8.38 mg), and calcium (8.14 mg) per100g.

According to the the results of the physical and chemical evaluation, Haraz jam was found in accordance with the local and international specifications with respect to its sugar concentration (68.00%), hydrogen ions concentration (3.20) and percent of titreable acidity (0.51%). Finally, the sensory evaluation results verified the quality of Haraz jam samples especially those produced with pineapple flavour.