Determination of Nutritive Values of Jamun Fruit (Eugenia jambolana) Products

Abstract

Study on the nutritive values of stored Jamun (Eugenia jambolana) products, namely jam, squash, ready-to-drink juice, seed powder and pulp powder was carried out at the Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam. The specific fruit cultivar undertaken for this scientific evaluation was commonly known as (Improved) variety of Jamun. Besides of jam, squash and juice products, Jamun seed and pulp powder also have good nutritive values and were quite rich in carbohydrates accompanied by enough protein, ash, crude fibers but were not sufficient in fat composition. It was observed that nutritional values were varied at different packaging and storage temperature. The glass package among the packages and refrigerator temperature among the storage temperatures showed good results in terms of retaining good quality nutritive values and extensive shelf life of the products. The results were statistically significant. This study could be a beneficial source to the dieticians/nutritionist to consider Jamun as best nutraceutical fruit with natural curing and food industries for manufacturing commercially viable food products.