eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2017-05-26 5 2 69 76 10.12691/ajfn-5-2-4 AJFN2017524 article Ijioma B. C 1 Osuji C. M. 2 Okafor D. C. okafordamaris@gmail.com 2 Agunwa I.M. 2 Ofoedu C.E 2 Onyeka E. U. 2 Adikaibe C. C 2 Department of Biology, Alvan Ikoku Fedral Colledge of Education Department of Food Science and Technology, Federal University of Technology, Owerri, P. M. B. 1526 Owerri, Imo State, Nigeria Jam products were prepared from mango and pineapple fruits separately. The pulp and peel of each fruit were used. The effect of the inclusion of fruit peel on consumer acceptability, dietary fiber and other chemical properties of jam products were investigated. Dietary fiber was significantly (P>0.05) higher in jam produced with pulp and peels together. Pineapple jam with pulp and peel contained the highest dietary fiber of 30%. There was significant (P> 0.05) variation in pH, titratable acidity and total soluble solid of the different jam products. The samples also varied significantly (p=0.05) in terms of the colour, taste and other sensory attributes. When a mixture of pulp and peel of fruit were used together in jam making, mango jam had the lowest acceptability score of 5.6 while pineapple had a score of 7.0. Qualitative descriptive analysis of the jam samples revealed that jam from the mixture of fruit peel and pulp requires improvement only in smoothness compared with that from the fruit pulp. The use of edible fruit peels in food product such as jam is therefore recommended. http://pubs.sciepub.com/ajfn/5/2/4/ajfn-5-2-4.pdf jam fruit peel chemical properties sensory consumer acceptability