ANTIMICROBIAL EVALUATION OF JAMS MADE FROM INDIGENOUS FRUIT PEELS

Fruit peels are a problem to the processing industries and pollution monitoring agencies. The fruit peels are rich in nutrients and contain many phytochemicals; they can be efficiently used as drugs or as food supplements. The present study was carried out with the objective of preparing jams from peels from fruits like orange, pineapple, pomegranate and banana and to assess the antimicrobial properties. Fruit peel pectin was extracted from four different indigenous fruits like pineapple (Ananas comosus L.), orange (Citrus sinensis L.), pomegranate (Punica granatum L.) and banana (Musa balbisiana Colla) and processed to make jams. Total soluble solids, acidity, pH, and moisture were analyzed by the standard methods of AOAC. Sensory evaluation was conducted using a five point hedonic scale. The antimicrobial potency of the peel jams was studied using disk inhibition method. Results indicated that the mean Brix was 68.5, pH ranged from 4.4 – 5.9, this would hinder microbial growth and maintain keeping quality of Jams. Pineapple peel jam was most acceptable by the panel. Pomegranate peel jam should highest antimicrobial activity against Shigella. Utilization of fruit peels will improve the nutritional status, broaden the food base, raise standards of living and provide opportunities for income generation.