Quality Evaluation of Jam Produced from Mango and Pineapple Blends in Ogun State

Mango and pineapple are abundantly produced tropical fruits in Ogun State, South West Nigeria, with seasonal surpluses that could be productively utilised for jam production to reduce post-harvest losses. This study evaluates the physicochemical and sensory quality of jams produced from blends of mango and pineapple pulp at five ratios (100:0, 75:25, 50:50, 25:75, and 0:100 mango to pineapple). Jam was produced at a standardised sugar-to-fruit ratio and evaluated for pH, titratable acidity, total soluble solids, moisture content, water activity, colour (Hunter Lab values), total vitamin C, and sensory acceptability. Microbial stability was monitored at two-week intervals over eight weeks. The 50:50 blend produced a jam with balanced sweetness and acidity, the highest overall sensory acceptability scores, and total soluble solids of 68 degrees Brix. Vitamin C retention was highest in blends with higher pineapple content. No significant microbial growth was detected within the eight-week storage period for all formulations sealed in sterilised glass jars. The study draws on recent literature on tropical fruit jam formulation and value addition. Findings demonstrate the technical feasibility of blended tropical fruit jam production and offer practical guidance for small-scale jam processors in Ogun State. Keywords: mango, pineapple, jam, blend, Ogun State