出版社：The International Institute for Science, Technology and Education (IISTE)
摘要：An investigation was conducted to evaluate the nutrient and anti-nutritional composition of jam prepared from Pineapple ( Ananas comosus) . The result of the proximate analysis indicated that processing caused a reduction in the moisture (30.0 + 0.08) protein content (0.8 + 0.008). However, processing pineapple to jam caused an increase in the crude lipid (3.4 + 0.26), Carbohydrate (58.6 + 0.30), Ash content (5.0 + 0.8) and crude fibre (2.2 + 0.08). The result obtained for the anti-nutritional factors showed that processing caused a reduction in phytate content (0.67 + 0.004), Tannin (0.19 + 0.004) and Oxalate (8.64 + 0.008).
