International Journal of Agricultural Policy and Research
Vol.6 (4), pp. 50-63, April 2018
Available online at https://www.journalissues.org/IJAPR/
Author(s) retain the copyright of this article. Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.
Original Research Article
Optimization of process conditions for jam production from plantain-like hybrid (CARBAP K74) grown in two agro- ecological zones of Cameroon
1,2Ngoh Newilah Gérard Bertin*, 1Njapndounke Bilkissou, 2Tembe Tembe Jonas, 2Nkouandou Mama, 2Ngombi Ngombi Eric, 1Kendine Vepowo Cédric,1Manjia Ngoungoure Solange Ulrich and 1Zambou Ngoufack Francois
1University of Dschang, Laboratory of Medicinal Plants Biochemistry, Food and Nutritional Sciences (LABPMAN), Department of Biochemistry – 67 Dschang, Cameroon.
2Centre Africain de Recherches sur Bananiers et Plantains, Postharvest Technology Laboratory – 832 Douala, Cameroon.
*Corresponding Author Email : gerard.ngoh(at)univ-dschang.org
Tel.: +237 679 47 75 55 Fax +237 233 42 57 86
This study was undertaken in order to optimize the conditions for the manufacturing of jams from CARBAP K74 pulps grown in 2 localities of Cameroon (Njombe and Bansoa respectively situated at 80m and 1350m above sea level). This plantain-like hybrid was chosen because of its agronomic and postharvest performances as well as its BSV-free viral state. The central composite was used to investigate the effect of different variables like pulp quantity, sugar quantity and cooking time that may have an impact on jam quality. Optima conditions were determined for each response (total titratable acidity and pH) and optima formulations were selected for sensory evaluation using the 9-point hedonic scale. The shelf-life was evaluated through microbiological and physico-chemical analyzes over 21 days at 4°C and 25°C. Optimization results showed that, total titratable acidity was influenced by the quantities of pulp and sugar as well as cooking time. However, the pH was only influenced by pulp quantity. The factor levels for the formulation that maximized the total titratable acidity and pH coded as jams made of Bansoa pulps and as jams made of Njombe pulps were determined. The sensory evaluation results showed that jams made with Bansoa pulps exhibited highest overall acceptability, thus indicating that the location (high altitude) influenced positively the sensorial quality of the jams. Jam samples remain good for consumption during 21 days of storage at 4°C. This study clearly indicated that banana and plantain pulps in general, as well as plantain like hybrid pulps (CARBAP K74) in particular, are suitable for jam formulations.
Key words: Jam, optimization, sensory-analysis, shelf-life, CARBAP K74-cultiva