DEPARTMENT OF FOOD TECHNOLOGY AND

PROCESS ENGINEERING

PROJECTS ON EXTRACTION AND CHARACTERIZATION

OF JAM FROM SWEET POTATOES

PREPARED BY: ID NUMBER

1. EBSA NURE ……………………1938/07
2. ENDALE BEHAILU…………...1960/07
3. FALMETA BULTO……………1700/07
4. FEVEN ABEBE………………….2002/07

 ADVISOR: DR.SALOMON

 HARAMAYA
UNIVERSITY, MAY
2018

Page 1
Contents

 CHAPTER ONE Pages

1. INTRODUCTION………………………………………………………………4

1.1 Statement of Problems………………………………………………………….5

1.2 Objectives………………………………………………………………………..5

1.2.1 General Objectives………………………………………………5

1.2.2 Specific Objectives……………………………………………….5

 CHAPTER TWO………………………………………………..6

2. LITRATURE VIEW……………………………………………6

2.1. Nutritional Value and Health Benefits Of sweet Potatoes…………….6

2.1.1. Raw material For Jam Production..........................................................8

2.1.2 Production Method..................................................................................9

2.1.3 Technology of jam production……………………………………………9

2.1.4 Flow diagram Chart for Jam Production…………………………………11

 CHAPTER-THREE..............................................................................12

3. MATERIALS AND METHODS..................................................................12

3.1.1 Experimental Site........................................................................................12

3.1.2 Material........................................................................................................12

3.1.3. Equipment..................................................................................................12

3.1.4. Sensory Evaluation Of sweet Potatoes Jam………………………………13

Chapter 4

3.1.5 Result And Discussion………………………………………………………..14

3.1.6 Recommendation and Conclusion………………………………………………………………15

3.1.7 Reference………………………………………………………………………16
Acknowledgment

First and above all, thanks to Almighty God for his priceless help and Protection. I would also want to
forward my heartfelt gratitude to my adviser Dr. Solomon for her meaningful advice by devoting her
golden time from the beginning to the end.
Finally, I would like to thank my family who supports me morally and financially to conduct this
proposal.
 CHAPTER ONE

1. INTRODUCTION

Sweet potato (Ipomoea balatas) is a dicotyledonous plant which belongs to the family of
Convolvulacea. It is a warm season tropical tuber crop and is an important food crop in Sub –
Saharan Africa. It can play a very important role in food security strategy for Sub_ Saharan
Africa since it is drought resistant, it is a relatively short term crop with flexible time of harvest
allowing a high Sweet potato is cultivated extensively for its nutritious and health-promoting
values (FAO, 2012; Lee etal., 2012) and also plays an important role in food security. The
production reached over 100 million tons in 2014 (FAOSTAT, 2016). Sweet potato is ranked one
of the most important food crops after rice, wheat, potato, maize, and cassava (Shekhar et al.,
2015). The total production in India is about 1338 thousand tons and area is 110.63 thousands
hectare. In West Bengal the area under sweet potato cultivation is 22.85 thousands hectare and
production of sweet potato is about 442.28 thousand tons. Sweet potato often considered as an
“almost perfectly nourishing food”, contains vitamins, iron, calcium, zinc, proteins, minerals,
and many other nutrients at favorable ratios (Woolfe, 1992). The starch, crude fiber, protein, ash,
and fat of tubes from 80 sweet potatoes varieties had ranges of 42.4–77.3, 1.9–6.4, 1.3–9.5, 1.1–
4.9, and 0.2– 3.0/100 g of dry matter, respectively (Oboh etal., 1989; Ravindran et al., 1995;
Ishida et al., 2000; Mei et al., 2010; Dancer et al., 2011).The development of processed products
from sweet potato presents one of the most important key to the expended utilization of the crop.
It has the third greatest production level after cassava and yams and is amongst the widely grown
tuber crops by small scale farmers in Sub – Saharan Africa. It is an important food crop for those
who depend on cereals especially maize as their staple diet. It has ability to give satisfactory
yields under adverse climatic and soil condition. In addition, its flexibility in mixed farming
systems and ability to take short period to mature thus offering household food security has made
it an important livelihood strategy for small scale farmers. There are a number of products that
can be made by using sweet potato as a major ingredient and the development of new and
improved processed products from sweet potato appears to represent an excellent means of
increasing the utilization of this high yielding and nutritious crop (Singh et al., 2003)More
products are developed from sweet potatoes such as sweet potatoes chip, cake, starch, jam and
more
In our country it’s possible to produce several products from locally available Sweet
potatoes,But there is no increasing trends to lay to emphasis to work on such indigenous
products such products isSweet potato jam

Sweet potato contains water-soluble pectin, which enables its use in making jams and jellies. The
process consists of cooking a mixture of 20.7% sweet potato, 45% sugar, 34% water, and 0.3%
citric acid until solids content of 68-Brix was reached (Truong et al., 1986). Due to high starch
content of sweet potato, compared to fruits, the jam has a slightly different consistency (Truong,
1987). Lila and Babu Nambisan (1991) have reported the abundance of nutrients in sweet
potato .Sensory evaluation of fruit flavored sweet potato jam scored high for taste, but gelling
consistency was slightly softer than fruit jam due to the high content of starch in the roots.

DEFINATION OF JAM

What’s jam?

Jam, jellies and marmalade can be made from variety of fruits such as banana, mango, avocado, and
apple, orange and sometimes root and tuber crops such as sweet potatoes, potatoes and yam. Jam, jellies
and marmalade are sometimes collectively known as preserves. the product are typically luxury items that
are purchased by consumer in affluent urban areas.as with all food products it is essentially to carry out
market and technical feasibility study before starting to make preserves to assess the level of de
1.1 Statements of problems

The objective to preserve sweet potato at the stage of maximum palatability,taste, color,quality
and nutritive value to check wastage of focal or seasonal surplus, to preserve food material
during transit from producer to consumer and to facilitate handling of food material, which is
done primary through various method of packaging.

Sweet potato jam preserves are products that are stable because they are high in solids(sugar)
and starch contents other A food substrate concentrated to 65% or more soluble solids(sugar) and
which contain substantial acid may preserved with relatively minor heat treatment provided that
food product protected from air. The high sweet potato solid and pectin bind or tie up the
moisture sufficiently to lower the water activity (AW) to level where only molds can grow.
Hermetic sealing protects the product from moisture loss, mold growth and oxidation
 1.2. OBJECTIVES

1.2.1General objective:

 To produce and analyses sensory evaluation of composite jam from sweet potatoes

1.2.2 Specific objectives:

 To determine the sensory quality of jam from sweet potatoes

 Production of jam from sweet potatoes
 Physic-chemical analysis of jam
 To know the function of each ingredients in jam
 Introducing the usage of sugar as concentration and preservation techniques
CHAPTER TWO
2. LITRATURE VEIW
Sweet potato (Ipomoea batatas) plays a major roleworldwide as a staple crop and is especially
important indeveloping countries (Laurie et al., 2015).

Sweet potato isthought to have originated in Latin America (Davidson,1999). From the
Americas, the Spanish brought thesweet potato to Europe, where it spread to Africa, India, China
and Japan(Katayama et al., 2017). It is hardy, haslow input requirements and is a versatile crop
(Laurie ETal.2015)

There are two basic types of sweet potato.

Moist (orange-fleshed)

Moist sweet potatoes are the most common type. They have Orange-colored flesh and are very
sweet.

Dry (yellow-fleshed)

Dry sweet potatoes have pale-colored flesh and are low in moisture.

2.1. Nutritional value and health benefits of sweet potatoes

 They are source of Vitamin B6 which helps reduce the chemical ( Homocysteine) in our
bodies. Homocysteine has been linked with degenerative diseases, including heart attacks.
 They are a good source of vitamin C. While most people know that vitamin C is important to
help ward off cold and flu viruses, few people are aware that this crucial vitamin plays an
important role in bone and tooth formation, digestion, and blood cell formation. It helps
accelerate wound healing, produces collagen which helps maintain skin’s youthful elasticity,
and is essential to helping us cope with stress. It even appears to help protect our body
against toxins that may be linked to cancer.
 They contain Vitamin D which is critical for immune system and overall health at this timeof
year. Both a vitamin and ahormone, vitamin D is primarily made in our bodies asa result of
getting adequatesunlight. You may have heardabout seasonal affectivedisorder (or SAD, as it
is alsocalled), which is linked to inadequate sunlight and thereforea vitamin D deficiency.
VitaminD plays an important role inour energy levels, moods, andhelps to build healthy
bones, heart, nerves, skin, and teeth, and it supports the thyroidgland.
They containiron. Most people are aware thatwe need the mineral iron tohave adequate energy,
butiron plays other importantroles in our body, includingred and white blood cellproduction,
resistance to stress,proper immune functioning,and the metabolizing of protein, among other
things.

Sweet potatoes are a goodsource of magnesium, which is the relaxation and anti-stressmineral.
Magnesium is necessary for healthyartery, blood, bone, heart, muscle, and nerve function,yet
experts estimate that approximately 80 percent of thepopulation in North Americamay be
deficient in this important mineral.

They are a source of potassium, one of the importantelectrolytes that help regulateheartbeat and
nerve signals. Like the other electrolytes,potassium performs manyessential functions, someof
which include relaxingmuscle contractions, reducingswelling, and protecting andcontrolling the
activity of thekidneys.

Sweet potatoes are naturallysweet-tasting but their natural sugars are slowly releasedinto the
bloodstream, helpingto ensure a balanced and regular source of energy, withoutthe blood sugar
spikes linkedto fatigue and weight gain.

Their rich orange color indicates that they are high in carotenoids like beta caroteneand other
carotenoids, whichis the precursor to vitaminA in your body. Carotenoidshelp strengthen our
eyesightand boost our immunity todisease, they are powerfulantioxidants that help wardoff
cancer and protect againstthe effects of aging. Studiesat Harvard University of morethan 124,000
people showeda 32 percent reduction inrisk of lung cancer in peoplewho consumed a variety
ofcarotenoid-rich foods as partof their regular diet. Anotherstudy of women who hadcompleted
treatment for earlystage breast cancer conductedby researchers at Women’sHealthy Eating and
Living(WHEL) found that womenwith the highest blood concentrations of carotenoids hadthe
least likelihood of cancerrecurrence.

There are versatile. Try themroasted, puréed, steamed,baked, or grilled. You can add them to
soups and stews, of grill and place on top of leafygreens for a delicious salad. I enjoy grilling
them withonions and red peppers foramazing sandwich or wrapIngredients.
2.1.1 Raw materials for jam production
CITRIC ACID
Citric acid is added to obtain correct balance needed to produce the jam, lime and lemon juice
are high in citric acid, therefore, and then they are the most prevalent source used. Citric acid can
also obtained by the fermentation of sugars, but the acid we will use for our project is either
lemon or lime juice or purchased from the outside suppliers or pharmacies.

Citric acid brings the PH value of jam with in the range of 3-33.Which is necessary for jam
making (PH is the measure of acidity the low the PH value means the higher the acidity).

If the acid value is too high (PH value under 2.8) the gel elasticity will be increased (The
optimum gel set normally in the PH range of 2.8-3.3 for high methyl) and their gel become firm
and brittle.

If the acid value is low (PH value above 3.3) the gel structure becomes soft. When exceeding
certain PH limit, gelation is no longer possible.

SUGAR

It is hard to give an exact value of sugar since sweet potatoes have high sugar innature, .so start
with in small amount, a ¼ cup sugar to 2½ cups of fruit and lemon.

The exact amount of sugar needed depends on the acidity level, the natural sugar content and the
type of product desired.

If sugar content is to low jam will be tough or looks likes jelly. Excessivesugar, on the other
hand, will create a “soft set” that can be broken easily. Appropriate amount of acid and pectin
added during cooking process. Increased acidity reduces the amount of sugar needed in the
blend, although excessive acidity can cause separation of liquid from thegel.

PECTIN

Pectin is mainly used in food as gelling in jam preparation. Today it is used in filling sweets and
as source of dietaryfiber in food. Pectin is also used as thickeningagent, water binder and can be
used to stabilize acidic protein drinks such as drinking yoghurt and as fat replace

Though, natural pant of human diet pectin does not contribute significantly to nutrition.
Morton (1987) has the opinion that in human digestion, pectin passes through the small intestine
and colon micro-organism degrade pectin short-chained fatty acids that have positive influence
on earth.

Dietaryincorporation of pectin appears to affect several metabolic and digestive process; these of
primary interest are the effect on lowering glucose absorption and cholesterollevel (peter,2008).

TECHNOLOGY OF JAM PRODUCTION

Pectin Preparation

Although many plants have pectin, the peel of citrus fruits such as oranges is particularly rich in
pectin. As much as 30 percent of citrus peel is composed of pectin. You can buy pectin from a
store, and you can also extract it from orange peel.
 Step 1: Peel the oranges. Keep as much of the white membranous part of the peel as
possible, since this
is particularly high in pectin.
• Step 2: Cut the orange peel into narrow strips and use a knife to remove the white part of
the peel, also known as the pith.
• Step 3: Dice the pith into small pieces.
• Step 4: Add 2 tablespoons of lemon juice to the chopped pith. You can allow this mixture
to sit for one hour or move onto the next step, depending on how much time you have.
• Step 5: Add the water to the pith and lemon juice mixture and let sit for one hour.
• Step 6: Bring the mixture of water, pith and lemon juice to a boil and then let it simmer.
If you allowed the pith and lemon juice mixture to sit for one hour prior to adding water,
you can simmer for only 10 minutes. If not, simmer for 20 minutes.
• Step 7: Pour the mixture into a jelly bag or a strainer lined with cheesecloth and allow it
to drain overnight. Pressing on the solids will allow you to extract more juice but may
also make your pectin cloudy.
• Step 8: Test the drained liquid for pectin content. To do this, mix 4 tablespoon of rubbing
alcohol and 1 tablespoon of the drained liquid in a small jar with a lid and shake. Let it
stand one minute and examine the contents of the jar. If the mixture has formed one jelly-
like mass, the juice has high pectin content. Several smaller lumps indicate medium
 pectin. If there are a lot of little lumps, you may not have enough pectin to make jelly. If
you desire a higher pectin concentration, simmer the drained liquid until half the liquid
has evaporated and rete the resulting liquid for pectin content.

2.1.2 Production method of jam

Jam is a preserve made boiling fresh pulp of fruits that have pectinwith sugar and citric acid in
definite proportion of pectin that holds particles of jam together firmly For preparing jam from
any fruit one need to get information about amount of pectin present in fruit Jam can be prepared
from the fruits having soft pulp inside.

Proper proportion of sugar helps to preserve jam. High temperature is required for achieving
needed consistency and concentration of sugar.

Process of preparation of jam

Preparation of jam from sweet potato is described here

Requirements in proportion:

 Sweet potatoes......................1kg.
 Sugar............................ 900 gm.
 Citric acid...................... 3 to 5 gm. Or 2-3 lemons
 Water..............................200 mill
 Pectin……………………8 gm.
 Ginger……………………(one table spoon)
Procedures

1. Selected firm, irregular, and yellow sweet potato, which is free form blemishes, insect
damages or mechanical damage to prevent the adverse effect on final product.
2. Washed three times in order to remove the dirt (soil).
3. Peeled using knives to remove the outer layer; and soak in water to prevent browning
reaction.
4. Chopped or sliced using knives to facilitate easy cooking with in short period of time.
5. Coiled the potato chunks until soft, which is suitable for mashing.
6. Drained off water and mash sweet potato using blender.
7. Pressed the mashed potato through a sieve to form puree.
8. Placed the puree in a saucepan and add the sugar. Sugar will bind water (reduce the water
activity) thereby reduce microbial growth and also contribute sweet color and flavor to
the product.
9. Stirred continuously by slowly heating the mixture until all sugar has dissolved to prevent
crystallization.
10. Added limejuice (0.3% citric acid) and mixed well. Limejuice helps to extract pectin
fro*m the sweet potato and also helps preserve the product.
11. Addedginger extracts for flavoring purpose and stir continuously.
12. Boiled slowly the puree and other mixture until setting point, up to 63ºc up to 80ºc or
650brix for 10 minutes. This temperature kills most of microorganisms. Setting point is
tested as follows:
· Measured temperature. At setting point, the temperature should reached
800c (using sugar thermometer) or
· Dipped dry wooden spoon in to the jam. Allow cooling, and then let the
jam run gently over the side of the spoon. If it comes off in wide flakes
then it has attained the setting point.
13. Filled in sterilized jars at 120ºC, the jars are sterilized easily by keeping them in boiling
water and they are kept at boiling temperature until jam is ready.
14. Half closed the lids of the jam jars and placed in a saucepan of boiling water. The water
in saucepan should come half way up the side of the jam jar. This step will exhaust the air
from the jam to enhance better keeping quality.
 15. Removed the jars from boiling water and closed the lids very tightly.
16. Invertedthe jam jars and make sure that the jam touches the inside surface of the lid.
After 1-2 minutes return to upright position. This step ensures air tight sealing of the jar.
17. Wiped the outside of the jars with a clean cloth, especially the jar lid to reduce the risk of
rusting.
18. Cooled by dipping the jam jars in cold water.
19. Labeled with the name of the product and date of manufacture.
20. Store in cool dry places.

2.1.3 Flow Chart for Preparation of Sweet Potato Jam)

Sweet potato tuber

Washing

Peeling

Pulping

Addition of sugar

Boiling (With continuous stirring)

Addition of citric acid

Judging of end point (Up to 80ºC or 65 TSS or by sheet test or by Drop test)

Filling into sterilized glass jar

Waxing

Capping

Storage at ambient temperature

CHAPTER THREE
3. MATERIALS AND METHODS
Materials and Equipment

- Sweet potato, Sugar, Pectin, lemon (citric acid), water and spice(ginger)

- Sterilized glass jar -knife

- Refract meter -Homogenizer

- PH meter -Muslin cloth

- Lid -Thermo meter

- Stirring spoon -Heater

- Boiler (pan spot)

The experiment will be conducted in food technology and process engineering of Haramaya
University

Raw materials used for preparation of jam from composite tropical fruit are:
Material Amount
Sweet potato 1 kg
Ginger One table spoon
Lemon(citric acid) 2-3 lemon
Pectin 8g
Sugar 900 g
CHAPTER TWO
RESUL AND DISCUSSION

SENSORY EVALUATION OF SWEET POTATO JAM

Sensory evaluation will be conducted by thirty panel members using a five point hedonic scale to evaluate
the organoleptic properties like appearance, color, taste, texture, flavor and acceptability of fruit peel
jams.

Sweet potato sample for organoleptic evaluation will be prepared aseptically in clean transparent
disposable closed containers and served fresh on the test day. Ten trained member panel (seven men and
three women) will be selected from the university community among postgraduate students, evaluated
sensory characteristics (appearance, taste, and mouth feel, sweetness, flavour and general appearance) of
the samples using a 5-point hedonic scale ranging from dislike extremely (1) to like extremely (5). During
product testing, panel members were allowed to clean their mouth at intervals.

ATRIBUTES

PRODU TEXTU Tas Aro Col Over all

CT RE te ma or accepta
CODE nce
H1 1 2 1 1 1.25
H2 2 3 4 1 2.5
H3 1 3 2 4 2.5

CONCULUSION AND RECOMMENDATION

CONCULUSION
 Generally the preparation of jam from sweet potato is simple and very
interested method to analyze the sensory evaluation of the final product
of jam
 The final product of jam which is analyses by hedonic scale by
gathering information from different customer by testing the jam and
identify the characteristics of jam such as flavor, aroma, texture and
color

RECOMMENDATION
 We will give suggestion to the produce of sweet potato uses to improve
different food product
 We will improves the safety quality of the jam and improves the details
advantages of sweet potatoes(awareness) to the customers

REFERENCE
 Beetham P. and Mason A. 1992.Production of pathogen-tested
sweet potato
ACIAR Technical Reports No 21.
Prior, R. L.Fruits and Vegetables in the Prevention of Cellular Oxidative Damage, American
Journal of Clinical Nutrition, 2003; 78, (Supplement) 570S-8S.

Krebs-Smith, S. M. and others. Fruits and Vegetable Intakes of Children and Adolescents in
the United States, Archives of Pediatrics and Adolescent Medicine. Volume 50, Number 1,
January 1996.
Krebs-Smith, S.M. and others. Choose a Variety of Fruits and Vegetables Daily:
Understanding
the Complexities, Journal of Nutrition. 2001; 131; 487S-501.
Gillman, H. Enjoy Your Fruits and Vegetables, British Medical Journal. 1966; 313, 765-766.
Hung,H.C. and others.
Traynor M. 2005. Sweet potato production guide for the top end.
Yoshimoto M. 2001. New trends of processing and use of sweet potato in Japan. Farming
Japan 35: 22-28
FAOSTAT 2007. FAO statistical databases. Food and Agriculture

CIP (International Potato Center),

Loebenstein G.Thottappilly G., Fuentes S. and Cohen J.

2009.
”Life is too short to waste. Dreams are fulfilled only through action, not through endless
planning to take action.”