Chemical Composition and Sensory Evaluation of Jam from Cola parchycarpa and Orange Blends Chemical Composition and Sensory Evaluation of Jam from Cola parchycarpa and Orange Blends

Abstract

This study investigates proximate composition, vitamin contents, and sensory evaluation of jam produced
from blends of Cola parchycarpa and orange. C. parchycarpa and orange were formulated in the ratio
of 100:0, 50:50, and 0:100 designated as COL, ORA and CO5, respectively. Protein content ranged
from 0.76% to 1.01%, fat from 0.56% to 1.65%, fiber from 1.03% to 2.16%, ash from 0.43% to 0.80%,
and carbohydrates from 72.53 to 77.52%. Vitamin A and Vitamin C were significantly (P < 0.05) high
in sample COL. Sample CO5 (50% C. parchycarpa: 50% orange) had the highest mean scores in taste
(8.30), flavor (7.90), aftertaste (8.30), spreadability (8.40), mouthfeel (8.30), and general acceptability
(8.90). Highly nutritional and acceptable jam can be produced from blends of C. parchycarpa and orange.