Abstract:
This study aimed at evaluating the nutritional composition of Shea fruit pulps and developing the prototypes for processing juices and jams from the Shea fruit pulp (SFP). Different formulations of Shea fruit pulp juices and jams with varying ingredients were processed and sensory evaluation was carried out using a 9-point hedonic scale to determine acceptability. The sensory analysis focused on the taste, texture, flavor, colour, and general acceptability of the juices and jams