What Is Annona Cherimoya?
Annona cherimoya is one of the species of Annona genera belonging to the angiosperm Annonaceae family. The family is shared by sugar apple (Annona squamosa) and soursop (Annona muricata). It is an ancient family of plants believed to have originated from frost free valleys of Andean American area specifically southern Ecuador and northern Peru (Julian et al., 2013).
According to Pinto et al. (2005), many of its species are still in their initial stages of domestication and are considered to be in a high risk of losing important genetic material from their genome. At present, widespread commercial production is found in Spain being the world's largest cherimoya producer, with around 3000 ha of plantations, while small-scale cultivation occurs …show more content…
The plant survives even the dry season but the yield is greatly decreased by drought conditions. The cherimoya tree is 5-9 meters in height with a dense foliage. The optimum temperature range for growth is 18-250c during the hot season and 5-180c during the cold season (Amoo et al., 2008). Fig 1.1 Cherimoya fruit
Research on nutritional profile shows that cherimoya fruits have moisture content (68-77 g), low crude fat (0.1-0.36g), high ascorbic acid content (43.38 mg), high total sugars content (18-27 g). The fruit is also known to contain a chemical annoceus acetogenins that arrests malignant cell multiplication (Anitha 2010). (Arun et al. 2011; USDA, 2010) found that among the microelements Na, Ca and K, the average content is 4, 32 and 26 mg respectively. The above nutritional profile shows that the fruits should be incorporated in human diet for health improvement.
For this reason, a research on processing the fruit into products that can make it available all year round throughout the country no matter the climatic conditions should be underway. An example of these products is Jam. This should happen as swiftly as possible and the products should be of high nutritional content, therapeutic property not forgetting acceptability on sensory property as the main driver for …show more content…
To determine the proximate composition of cherimoya jam.
B. To determine the mineral composition of jam from cherimoya.
C. To determine the titratable acidity of cherimoya
D. To evaluate the sensory properties of jam from cherimoya fruit pulp.
1.4 Research questions
1. Is it possible to realize jam from custard apple fruit?
2. What is the nutritional content of jam produced from custard apple fruit?
3. What is the organoleptic quality of jam manufactured from custard apple fruit?
1.5 Hypothesis
Ho: There is no significant difference between the chemical, biological and organoleptic properties of cherimoya jam and the other jams in the market.
1.6 Significance of the study
Custard apple- cherimoya grows productively within the locality and climate of most cool highland areas of Kenya and Africa. However, it is not properly taken care of agronomically out of the low economic and medicinal importance attached to it. As found by Badrie and Schauss (2009), a preliminary evaluation of the post-harvest problems associated with tropical fruits in Costa Rica indicated that the post-harvest loss was 75.8%. The main problems were due to deficient field practices and lack of knowledge on the fruit quality parameters by fruit growers. Also, inadequate handling during the marketing process increases the loss. Most of it is left to be infected with pests and
According to Pinto et al. (2005), many of its species are still in their initial stages of domestication and are considered to be in a high risk of losing important genetic material from their genome. At present, widespread commercial production is found in Spain being the world's largest cherimoya producer, with around 3000 ha of plantations, while small-scale cultivation occurs …show more content…
The plant survives even the dry season but the yield is greatly decreased by drought conditions. The cherimoya tree is 5-9 meters in height with a dense foliage. The optimum temperature range for growth is 18-250c during the hot season and 5-180c during the cold season (Amoo et al., 2008). Fig 1.1 Cherimoya fruit
Research on nutritional profile shows that cherimoya fruits have moisture content (68-77 g), low crude fat (0.1-0.36g), high ascorbic acid content (43.38 mg), high total sugars content (18-27 g). The fruit is also known to contain a chemical annoceus acetogenins that arrests malignant cell multiplication (Anitha 2010). (Arun et al. 2011; USDA, 2010) found that among the microelements Na, Ca and K, the average content is 4, 32 and 26 mg respectively. The above nutritional profile shows that the fruits should be incorporated in human diet for health improvement.
For this reason, a research on processing the fruit into products that can make it available all year round throughout the country no matter the climatic conditions should be underway. An example of these products is Jam. This should happen as swiftly as possible and the products should be of high nutritional content, therapeutic property not forgetting acceptability on sensory property as the main driver for …show more content…
To determine the proximate composition of cherimoya jam.
B. To determine the mineral composition of jam from cherimoya.
C. To determine the titratable acidity of cherimoya
D. To evaluate the sensory properties of jam from cherimoya fruit pulp.
1.4 Research questions
1. Is it possible to realize jam from custard apple fruit?
2. What is the nutritional content of jam produced from custard apple fruit?
3. What is the organoleptic quality of jam manufactured from custard apple fruit?
1.5 Hypothesis
Ho: There is no significant difference between the chemical, biological and organoleptic properties of cherimoya jam and the other jams in the market.
1.6 Significance of the study
Custard apple- cherimoya grows productively within the locality and climate of most cool highland areas of Kenya and Africa. However, it is not properly taken care of agronomically out of the low economic and medicinal importance attached to it. As found by Badrie and Schauss (2009), a preliminary evaluation of the post-harvest problems associated with tropical fruits in Costa Rica indicated that the post-harvest loss was 75.8%. The main problems were due to deficient field practices and lack of knowledge on the fruit quality parameters by fruit growers. Also, inadequate handling during the marketing process increases the loss. Most of it is left to be infected with pests and