Quality characteristics of jam from pineapple, cucumber and Jathropha

Production of jams is one the preserving techniques to extend whole fruit utilization. Fruits are constituents and important sources bioactive components, therefore their mixed Jams from various fruits, can be a proper solution against degenerative chronic diseases. In present study, physiochemical sensory properties jam pineapple fruit, Jathropha leaves cucumber were evaluated. Mixed prepared by sorting, washing, blending different ratios apple, jathropa (T1(85:10:5), T2 (80:10:10), T3 (75:10:15), T4(70:10:20) respectively. The obtained results on proximate includes moisture content, protein values, ash cotnent, fat crude fiber carbohydrate values which ranged 3.83-15.61% 0.06-0.707% protein, 0.014-0.110% Ash,0.023-0.145% fat, 0.123-0.592% crde fibre 83.25-96.14% value minerals contents calcium, zinc, magnesium, potassium, sodium, iron 1.87-2.87mg for Ca, 0.03-0.10mg Zn, 0.11-0.7mg Mg, 0.12-0.61mg K, 1.78-2.59mg Na 0.10-0.67mg Fe Vitamin C Beta carotene evaluated reported thus; 691.35-436.95mg/100g 0.73-1.44mg/100g attributes reveal rich product pinneaple jathropha cocumber fruit. T4,sample ratio portrayed most acceptable product.