(P02-084-25) Impact of Formulated Jam on Blood Glucose Levels and Sensory Perception in Pre-Diabetic Adults

Objectives: The study investigates the sensory profile and blood glucose levels of jam formulations created from composite ratios of zobo extract (Hibiscus sabdariffa), Gorontula (azanza garckeana) beetroot (beta vulgaris), African star apple (chrysophyllum albidum) and lemon (Citrus x limon in relation to a popular conventional jam sold in the market.

Methods: Two kilograms of zobo calyces were sorted, washed, and boiled to produce a clear liquid extract, while one kilogram each of fresh beetroot and gorontula were processed into pulp after washing and soaking. The African star apple was prepared by drying and grinding its peel into pectin, and its mesocarp was boiled to extract additional pectin. Pectin was also extracted from half a kilogram of unripe lemon through a similar process. Finally, three composite jam samples (A,B,C) were formulated using these ingredients, with a conventional jam product (Sample D) serving as the control.

A panel of twenty undergraduate students evaluated jam samples based on six sensory attributes using a 9-point hedonic scale. s.

Results: Proximate result showed that sample B had 19.72% moisture Crude fibre of the jam samples were significantly different (p ≤ 0.05) carbohydrate results were low (C=33.96%, B= 41.19%, A=42.46% and D 45.03%) thus, making the products a low-calorie value product. Sodium of the samples was significantly different (p ≤ 0.05). Ranged from 16.24 mg/100g for sample C to 25.90 mg/100g for sample D. Magnesium was highest in sample A 8.77mg/100g. The sensory result showed notable variations in the jam samples attributes. Sample D, the conventional jam, exhibited the highest score of 7.96 for color attribute. General acceptability of the jam samples was highest for sample D (8.40).

Conclusions: The findings of the study validate the production of jam with locally made available fruits as an alternative and heathy product. Individuals with obesity or those on a low-calorie diet should be encouraged to consume Sample B jam made up of; (20% Gorontula, 10% beetroot, 25% zobo, 20% African star apple and 25% lemon),

Funding Sources: Self funded by the two researchers although analysis was done at the departmental research laboratory