Abstract:
This research study was conducted to develop Cavendish banana -Musa (Musaceae) jam with the
extracts of hibiscus flower (malvaceae) and butterfly pea blue flowers (clitoria ternatea) pieces.
Four treatments used for this study in different proportions of extracts of hibiscus flowers and
butterfly blue pea flower pieces were T0 -control sample (Banana pulp alone), T1- Cavendish
banana pulp 300g+butterfly pea blue flower pieces 1g+ hibiscus flower extract 2ml,T2- Cavendish
banana pulp 300g+ butterfly blue pea flower pieces 2g+ hibiscus flower extract 4mL T3- Cavendish
banana pulp 300g+ butterfly blue pea flower pieces 3g+ hibiscus flower extract 6ml.
Physicochemical Analyses for moisture contents, - pH, Acidity, Total soluble solids, and Sensory
Analysis for color, texture, aroma, flavor, appearance and overall acceptability using a Nine- point
hedonic scale were conducted to every samples of the treatments.
The pH, titratable acidity, total soluble solid, different among the treatments. The pH value of the
jam ranged from 4.40 -3.96. T1 (Cavendish banana 300g+ 1g X + 2ml Y)) had the higher value
of pH, due to higher pH value and microbial contamination is prevented and no need to add the
artificial preservatives. The results of this study revealed that, the pH was significantly decreased
with the decreasing with added hibiscus flower extraction and butterfly pea blue flower pieces. in
sensory analysis colour, aroma flavor, texture, appearance and overall acceptability are highest in
theT2 sample (Cavendish banana 300g +2g X +4ml Y)) and which has light red colour. We can
use the T2 for the commercial production which has pH 4.36, TSS 60.47, and it doesn't exceed the
EPFO, FAO minimum parameters. Therefore,T2 jam formulation having 300g Cavendish banana
pulp,2g butterfly pea blue flower pieces and 4ml hibiscus flower extract is highly recommended.
The results of this research study confirmed that there is a great potentiality for jam production
from Cavendish banana with the butterfly pea blue flowers pieces and hibiscus flower extract.
Hibiscus flowers' extract can improve the jam colour. Food industries may therefore consider the
adoption of Cavendish banana pulp and extracts of hibiscus flowers and butterfly pea blue flower
pieces for jam production. T2 sample is suitable for commercial production as it contained
minimum jam parameter recommended by the EPFO, FAO.
