Thesis Abstract

Abstract
This research project focuses on the production of jam using bananas and explores its nutritive value. Bananas are a widely available and affordable fruit that is rich in essential nutrients like potassium, vitamin C, and dietary fiber. The process of making banana jam involves mashing the fruit, cooking it with sugar and pectin, and then canning it for preservation. The study aims to investigate the nutritional content of banana jam compared to fresh bananas. It will analyze the levels of key nutrients such as vitamins, minerals, and antioxidants in both forms of the fruit. The research will also assess the impact of the jam-making process on the nutrient composition of bananas, considering factors like heat sensitivity of certain vitamins. Furthermore, the project will evaluate the sensory attributes of banana jam, including taste, texture, and color. Consumer preference tests will be conducted to gather feedback on the overall acceptability of banana jam compared to other fruit preserves. Understanding consumer perception is crucial for the successful marketing of the product. In addition to the nutritional and sensory analysis, the study will also investigate the shelf life of banana jam. Proper packaging and storage conditions will be identified to ensure the preservation of quality and safety of the product over time. Microbiological tests will be conducted to assess the microbial stability of the jam. Overall, this research project aims to contribute valuable insights into the production of banana jam as a nutritious and flavorful food product. By exploring the nutritive value of banana jam and its sensory attributes, the study will provide important information for consumers, food manufacturers, and policymakers. Additionally, the research findings can support the promotion of banana jam as a healthy alternative to traditional fruit spreads. The results of this study can have implications for food product development, food processing techniques, and consumer behavior towards fruit-based products. By highlighting the nutritional benefits of banana jam and its sensory appeal, the research can help increase the consumption of bananas in processed forms. Ultimately, this project seeks to promote the utilization of bananas in value-added products like jam, contributing to food security and economic sustainability in the agricultural sector.

Thesis Overview

1.1     ORIGIN, HISTORY OF CULTIVAT OF BANA (Musa nagensium).

Edible Musa spp. Originated in south eastern Asia from the India east and south to northern Australia.

Early Filipinos probably spread banana east word to the pacific Island, includes Hawaii, prior to recorded history. Westward, banana like followed the major trade routes that transported other fruits and it’s known to have arrived east Africa around 500 AD.  Banana were met carried to Europe until the 10th century, and Portugal’s traders obtained it from wets Africa not Asia, during the age of discovery. Plants were taken from West Africa to the Canary Islands and South America in 10th century, and spread throughout the Caribbean with settlements of the area in the 16th – 17th centuries. Bananas are now grown patriotically more countries than any other fruits crop in the world.  

1.2     ECONOMIC IMPORTANCE OF BANAMA (Musa nagensium)

Musa is the type of genus of the banana family (Musaccae), which contains 25 – 80 specie of banana and plantain. Both are important throughout the world for food, shelter, medicine and even clothing. In production, banana is the second largest fruit crop in the world, grown in warm tropical climate across the globe. Banana and plantain are often said to grow on trees, but actually it’s a pseudo stern (false stem). The fruit also develops without pollination, which means that banana and plantains are “Virgin” Fruits, and are technically berries.

Their evident importance bananas and plantains necessary world wide. Their leaves are used for plates, home made umbrella and thatching (roofing); the pseudostems are made into rafts and benches. The fibers obtains from the pseudostem are used for fishing line in west Africa and fibric in the Philippines. In India, some banana fiber is even made into paper. Ash of dried peels from both bananas and plantain is used for dyeing and making of soap.

Various parts of the banana plant are medicinal, and used to treat anything from dysentery to burns and insect bites. These plants also contain natural antibiotics and fungicides and are used as animal food and fertilizer.

1.3     NUTRITIVE VALUE OF BANANA (Musa nagensium)

Besides its YUM factor, banana is a power house of nutrients. All its nutritional value and heat benefits are preserved in a natural way by its peel.

Banana is easily digestible and has many health benefits to other. Below is some of it nutritive benefits.

POTASSIUM

A single medium sized banana contains approximately 467mg of potassium and only a negligible 1mg of sodium. Potassium is important for regulating blood pressure and decreasing the risk of high blood pressure and it’s related conditions.

CALCIUM

Rich in calcium, 100g banana capable of supplying the body with 5mg of calcium. Calcium is essential for the information, as well as upkeep of strong bone and teeth, and for the smooth functions neurotransmitter release and muscle contraction.

CARBOHYDRATES

Banana are very high on energy, and are usually eaten. Other minerals are: Iron, magnesium, phosphorus, zinc, copper, manganese, selenium and fluoride are all found in the banana. Each of these minerals help different body functions and boom the immune system.