NUTRITIONAL, PHYSICOCHEMICAL, AND SENSORY EVALUATION OF COMPOSITE FRUIT LEATHER DEVELOPED FROM AFRICAN STAR APPLE (Chrysophyllum albidum) AND BANANA

Abstract

This study developed fruit leather from African star apple and banana blends to enhance the utilization of African star apple and reduce postharvest losses. The fruits were blended in varying proportions (90:10, 80:20, 70:30, 60:40, 50:50 African star apple: banana), with 100% of each fruit serving as controls. Proximate composition, textural properties, and sensory attributes of the leathers were evaluated. Results showed crude protein (8.70–12.08%), crude fat (2.00–3.18%), ash (2.41–3.03%), moisture (11.31–12.97%), and carbohydrate (66.59–67.75%) contents across the blends. Textural properties included hardness (20.91–24.06%), cohesiveness (0.32–0.42), springiness (0.65–0.76), gumminess (7.07–9.87), and chewiness (4.94–5.08 J). Incorporating up to 50% banana improved protein, fat, and ash contents, while sensory evaluation indicated maximum consumer acceptability at 30% banana inclusion. Notably, banana inclusion did not significantly alter the leathers' textural properties. This research supports Sustainable Development Goal 12 (responsible consumption and production) by improving the utilization of African star apple thus promoting food sustainability.