Exploring the Feasibility and Optimization of Jam Production Using Baobab Fruit Powder as a Key Ingredient
- Author
- Kandemiyiri, Enos. T
- Title
-
Exploring the Feasibility and Optimization of Jam Production Using Baobab Fruit
Powder as a Key Ingredient - Abstract
-
This study explores the feasibility and optimization of jam production using baobab powder as a
key ingredient. The study reveals that baobab powder is a rich source of Vitamin C, antioxidants,
and other essential nutrients. The use baobab powder in jam production is a relatively new concept,
and its acceptance by consumers is yet to be determined. The baobab powder has been used in the
food industry as an ingredient in various products, including drinks, snacks, and baked goods.
However, there is limited research on its use in jam production hence the study aims to bridge this
gap by exploring the use of baobab powder in jam production. The study suggests that the use of
baobab powder in jam production has the potential to create a new market niche for healthconscious consumers. Sensory evaluation was conducted to determine the acceptability of baobab.
Graphs and pie charts were used to present the data and the results showed a positive acceptance
of baobab jam by a panel of 100 evaluators, providing evidence for the potential of baobab powder
as a source in jam production. The findings have implications for the development of the baobab
natural product industry and suggest potential for future research in this area.
- Date
- 2023
- Publisher
- BUSE
- Keywords
- Feasibility and Optimization
- Jam Production
- Supervisor
- Dr Mureva
- Item sets
- Department of Natural Resources
- Media
-
Kandemiyiri - NRM.pdf