Physicochemical, Sensory and Microbiological Properties of Syrup and Jam Prepared from Locust Bean Fruit Pulp in Storage

Aim: To evaluate the storage properties of jam and syrup prepared from African locust bean pulp in storage at ambient conditions.

Study Design: The study was carried out in three replications in completely randomized design. Significantly different means were separated by DMART. Significance was accepted at p<0.05.

Place and Duration of Study: The study was carried out in 2016 at The Federal Polytechnic Idah, Nigeria.

Methodology: Jam and syrup were prepared from African locust bean pulp and stored in sterile bottles at ambient conditions (30 ± 2°C, 72-82% RH) for 6 months. Changes in the physicochemical, microbiological and sensory properties of the stored products were analyzed monthly.

Results: The pH of the stored products was not significantly (p>0.05) affected by storage. However, the total titratable acidity, total sugars, vitamin C and beta carotene decreased significantly (p<0.05) on storage. On the other hand, the soluble solids and reducing sugar contents increased significantly (p>0.05) on storage. The sensory properties of the jam and syrup did not change significantly (p>0.05) on storage. The total plate counts of the jam and syrup decreased significantly (p<0.05) on storage.

Conclusion: The locust bean pulp has the potential for making stable jam and syrup.