This present study was designed to determine the nutritional, physicochemical, storage and organoleptic properties of mixed fruit jams developedfrom blends of African star apple and pineapple pulps. The mixed fruit jams were prepared from African star apple and pineapple pulps in varied ratios (90:10, 80:20, 70.30, 60:40 and 50:50), while the jam produced from 100 % African star apple pulp was used as a reference sample. The nutritional, physicochemical, storage and organoleptic qualities of the samples were investigated using standardmethods. The proximate composition of the mixed fruit jam samples was 6.68 to 15.92 % moisture, 2.41 to 4.06 % ash, 2.68 to 6.19 % crude fibre, 2.28 to 3.00 % fat, 1.14 to 1.68 % protein, 79.65 to 83.55 % carbohydrate and 321.83 to 367.92 kJ/100g energy. The moisture, ash and crude fibre contents of the samples increased with increasedsubstitution of pineapple pulp with a slight decrease in their fat, protein, carbohydrate and energy contents. The mineral composition of the samples had a range of 32.67 to 44.32 mg/100g calcium, 20.74 to 36.23 mg/100g magnesium, 1.98 to 2.57 mg/100g sodium, 46.24 to 89.31 mg/100g potassium, 8.74 to 11.14 mg/100g iron and 1.24 to 1.95 mg/100g zinc.Results showed that the mineral contents of the mixed fruit jam samples increased with increased supplementation of pineapple pulp. The vitamin composition of the samples also showed that the thiamine, riboflavin, niacin, vitamin A, ascorbic acid and folic acid contents of the samples increased with increase in the addition of pineapple pulp to the products. The physicochemical properties also revealed that the pH, total soluble solids and titratable acidity of the mixed fruit jam samples ranged from 2.66 to 3.07, 61. 17 to 68.23 oBrix and 0.72 to 1.03%, respectively. Results showed that the pH, total soluble solids and titratable acidity increased with increased substitutionof the pineapple pulp. The storage properties of the jam products also showed that the pH decreased gradually at refrigerated temperature storage conditions (4oC), while the total soluble solids and titratable acidity increased at room temperature storage (30 ±2oC) than at refrigerated temperature conditions during the 90 – days storage period. The organolepticproperties of the mixed fruit jamsequally revealed that the sample prepared from 50% African star apple and 50% pineapple pulps was the most preferred by the panellists and also showed significant (p <0.05) differences in colour, taste, aroma and texture from the control (Jam prepared from 100% African star apple pulp). Generally, the mixed fruit jam samples developed from the blends of African star apple and pineapplepulps were more acceptable by the judges than the control sample and hence, they were scored higher than the control African star apple jam in all the sensory attributes evaluated by the judges in this present study.
