Consumer Acceptability and Nutritional Composition of Beetroot and Soursop (Beetsop) Jam

Abstract

The study aimed to develop a beetroot-soursop jam (BeetSop) and evaluate its nutritional composition, sensory properties, and shelf life. An experimental design was adopted, and purposive sampling was used to select 80 panellists for sensory evaluation. Standard AOAC protocols were employed for proximate, mineral, and microbial analyses, while sensory evaluation followed a 5‑point hedonic scale. Three formulations were developed: Beetroot with Soursop (BWS), Soursop with Beetroot (SWB), Beetroot and Soursop (BAS). The control was Black Plum Jam (BPJ; control). Results showed that the BWS formulation achieved the highest acceptability score (mean: 2.34 ± 0.83) and favourable nutritional profile, with high carbohydrate (83.00 ± 0.18%) and fibre content (6.20 ± 0.03%). SWB exhibited the highest mineral content, particularly potassium and phosphorus, while BPJ demonstrated the longest shelf life with minimal microbial growth. The findings indicate that combining beetroot, soursop, and dates can yield a nutrient-dense, appealing preserve with potential as a functional food product.