QUALITY EVALUATION OF MARMALADE PRODUCED FROM AFRICAN STAR APPLE FLAVOURED WITH CLOVES
Abstract
ABSTRACT
This study evaluated the quality of marmalade produced from African star apple flavoured with cloves. African star apple is highly nutritious but underutilized due to its seasonal availability and short shelf life. Processing into marmalade enhances preservation and value addition. Marmalade samples were produced using varying concentrations of clove extract and analyzed for physicochemical properties, microbial quality, and sensory acceptability. Results showed improved flavour, acceptable pH, reduced microbial load, and high consumer preference in clove-flavoured samples. The study concludes that African star apple can successfully be processed into acceptable marmalade with cloves serving as a natural flavouring and preservative.
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