Nutritional, functional and sensory attributes of jam from velvet tamarind pulp

Abstract

Velvet tamarind pulp of Dialium guineense have been used as medicinal remedies, as source of vitamin C and as flavour in snacks and non-alcoholic beverages. The nutritional, functional and sensory attributes of velvet tamarind pulp jam was assessed. Proximate, mineral profiles, beta-carotene, riboflavin, niacin, thiamin, ascorbic acid and phytochemical profiles in jam samples were determined. Sensory evaluation of the jam samples was carried out using a 7-point hedonic scale. Moisture content of the jam was 74%, fat 0.47%, protein 2.3% and ash 0.85%. Some essential elements including Ca (0.97 mg/100 g), Mg (1.04 mg/100 g), K (1.44 mg/100 g), Na (0.21 mg/100 g) and P (0.35 mg/100 g) were contained in the velvet jam, while energy value was 499 KJ/100 g. The results indicated that the velvet tamarind jam would provide essential valuable minerals, energy and vitamin C, needed for good body development.   Key words: Velvet pulp, jam, vitamin C, proximate composition, overall acceptability.