The Production of Jam from African Star Apple (Alasa) and Honey

Lucia Dzokoto, Doris Tempah


The main objective of this study was to produce jam using Alasa and honey. Experimental study design and sensory analysis techniques were applied. The study population consists of students and staff of the Hospitality Management department of Takoradi technical University. A sample size of 65 was purposively or conveniently selected. Two forms of data obtained primarily from the primary source include samples of raw materials with ingredients used and sensory form feedback obtained from the respondents. The raw materials were sourced locally.  The data was analyzed using SPSS and Microsoft Excel 2013. The paper discovered that majority of the respondents know Alasa and have ever consumed it. Also, most of the respondents expressed their preference for Alasa with reasons pointing to its great natural taste and health benefits. In respect of the specific objectives, majority of the respondents accepted that jam can be produced from Alasa and honey given its rich source of protein and medicinal value. Majority agreed that jam made from Alasa and honey would be accepted in the Ghanaian community and expressed their desire for it to be produced both in local and global markets. The paper concludes with recommendations among other things that diabetic patients should try and patronize Alasa and honey jam, people should patronize Alasa and honey jam in other to introduce varieties to breakfast dishes, research into the health benefits of Alasa and honey jam should be encouraged and industries should produce Alasa and honey jam in large quantities after research uncovers its health benefits.

Keywords: Alasa, Experimental design,  Honey, Jam, Production, Sensory analysis.

DOI: 10.7176/FSQM/101-06

Publication date:September 30th 2020


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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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