Developing and Evaluating Techniques of Guava Jam Processing

Abstract

Fresh ripened guavas were gathered from farmer’s field and were weighed, sorted, washed, peeled before crushing and sieving to pulp for preparation of guava jam product. Microbial properties (bacteria, yeast and mould) were studied for the products prepared. Microbial examination revealed that the product is safe to consume in the stay of 4 months.

Keywords: guava, jam, microbial properties