Pectin Strength of Common Varieties of Plantain Peels Used in the Production of Jam/Marmalade

Abstract

The pectin strength of peels from four plantain cultivars; Horn Plantain (sample B), French Plantain (sample C), False horn Plantain (sample D), and French Horn Plantain (sample E) and its effect on Jam and Marmalade produced was investigated. Pectin was extracted from the plantain peels with distilled water and EDTA at pH 4.3 and 60°C, precipitated with acidified ethyl alcohol and 0.5N HCl. The pectin strength of peels from the French plantain (sample B) was higher than the others. Peels from False horn and French horn plantain both had medium pectin strength. Jam and marmalade produced were evaluated for proximate composition, chemical properties and acceptability. Jam and Marmalade from sample C were high in moisture content with mean values of 43.19 and 41.33%, respectively. Sample E (in both variants) had significant high crude protein (0.33%) compared to all other samples. Marmalade samples had crude fiber values ranging from 0.75% for sample B to 2.25% for sample E. The ash and carbohydrate content of jam and marmalade produced with pectin from French Plantain, False Horn Plantain and French Horn Plantain were significantly higher than the commercial jam and marmalade. Crude fat ranged from 0.45 to 1.15% for both variants (jam and marmalade). They both recorded low protein contents ranging from 0.14 to 0.32% and 0.16 to 0.33% respectively but high carbohydrate content ranging from 50.97 to 67.48% and 52.29 to 69.41% respectively. pH content maintains 3.0-3.10% for all samples. Total sugar content ranged from 55.00 to 63.80% for both Jam and Marmalade. Sample C was most preferred in terms of colour, taste, aroma, appearance, spreadability and overall acceptability, for Jam and Marmalade. All its sensory attributes were compared favorably with the commercial brands. Pectin extracted from plantain peel is strongly recommended for use as gelling agent in Jam and Marmalade production.