Sensory quality attributes, consumption pattern and preference for some selected Nigerian meat types (beef, goat meat, mutton, grasscutter (Thryonomys swinderianus raptorum), African giant rat (Cricetomys gambianus--water house) were investigated. Sensory quality scores were carried out using a panel of thirty carefully screened consumers, based on a 9-point hedonic scale: While consumer consumption pattern and preference were assessed through a field survey of 120 randomly selected respondents using a well structured questionnaire. It was found that beef was the most consumed meat followed by goat meat, then mutton, grasscutter and lastly African giant rat. Consumption of grasscutter was constrained by availability and cost. Goat meat was the most preferred, followed by beef, grasscutter, mutton and African giant rat. In laboratory sensory rating of the meat types, grasscutter had the greatest acceptability followed by goat meat, mutton, African giant rat and lastly beef. The result showed that grasscutter was the most acceptable because of its good meat colour, flavour tenderness and juiciness. It is recommended that more research effort be placed on domestication, breeding and management of grasscutter and African giant rat so as to remove the availability and high cost constraints militating against the utilization of these mammals.
The effects of tree and room ripening and of storage at chill temperatures and at 2629°C on the sensory quality, composition and respiration of edible wild mango fruits were investigated.Fruits harvested at the mature green stage and ripened at 2629°C were slightly preferred to tree-ripened fruits in colour and texture. Apart from a lower moisture content, room-ripened fruits were comparable in composition with tree-ripened fruits. During storage at 26-29"C, C02 production increased sharply from 22ml kg-' h-' at the end of the first day, reaching a maximum of 9lmlkg-'h-' on day 5 and declining thereafter; 0 2 consumption followed a similar trend. The respiratory climacteric coincided with the onset of ripening. Fruits held at 12-15°C developed symptoms of chilling injury including pitting and black spots in mature green fruits, and brownish discoloration, pitting, surface scald, excessive softening and decay in ripe fruits.
Changes in chemical composition upon processing and bioassay assessment of nutritional potentials of almond fruit waste as an alternative feedstuff were conducted using day-oldcockerels. Proximate analyses revealed that AFW contained valuable nutrients, carbohydrate/dry matter, protein, fat, fiber, mineral matter (ash). The concentration of some of these nutrients increased as the raw AFW was treated. The raw AFW gave on analysis quantitatively high concentrations of the chemical compounds, tannins, hydrocyanides, phytic acid and other unquantified chemical compounds like oxalates assessed qualitatively. Subjecting raw AFW to lactic fermentation and enzymes treatments reduced the levels of the phytochemicals. Bioassay of the treated and untreated AFW using day-old cockerels and considering performance parameters showed that treated AFW improved feed intake, body weight gain and feed conversion ratio even better than the results obtained on these indices on the reference diet (p 0.05). Untreated AFW elicited misperformance and high mortality of the test birds. It was concluded that the nutritional value of AFW, if could be used as an alternative feedstuff for animals, must be given adequate treatments.
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