ABSTRACT:The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera leaves powder inclusion. The result of the sensory evaluation of the products showed that they were generally accepted above average (3.5). However, soy meatball sample without Moringa oleifera leaves powder inclusion was most acceptable (very much liked) in terms of colour, taste, texture and overall acceptance with a mean score of 4.37. The colour scores were significantly different (P>0.05). Generally, the taste decreased with Moringa oleifera leaves powder inclusion and differ significantly (P>0.05). © JASEM
This study investigated the effects of various methods of processing on the yield and microbial stability of smoke-dried beef. Five different production treatments were considered for evaluation in this study-raw smoke-dried meat (RSD), raw salted smoke-dried meat (RSSD), salted cooked smoke-dried meat (SCSD), cooked smoke-dried meat (CSD) and cured smoke-dried meat (CUSD) respectively. The water content (water activity) of the treatments in relation to storage life of the dairy products was determined. All samples were smoke-dried for five hours and each was equilibrated to water activities of 0.11, 0.33 and 0.75 for two weeks undisturbed. A control experiment was also prepared. Analysis of variance was carried out on all data generated and the difference among the means were compared using Duncan Multiple Range Test. Results showed that cured smoke-dried beef was the most acceptable organoleptically and most shelf stable because there was insignificant microbial activity after twelve weeks of storage (p>0.05). It also had the highest yield of 56.35% while raw, smoke-dried beef had the lowest yield of 32.1%. Significant microbial activities were recorded in other samples at twelve weeks of storage due to treatment effects (p<0.05). The organisms isolated in smoke-dried beef were Aspergillus flavipes, A.flavus, A.niger, A.aureous and Fusarium spp. A. flavipes was isolated from samples of water activity at 0.33 while A.niger was isolated from samples of water activity at 0.11. It was recommended that the reduction in moisture content of smoke-dried beef into water activities of 0.11 and 0.33 be vigorously pursued to ensure a safe and shelf-stable product for effective quality retention and distribution. This work will help local communities realize the importance of how the combined effects of using preservatives and how moisture content significantly (p<0.05) extended the shelf life of smoked and stored dairy products. @ JASEM
Sensory quality and vitamin A retention in chin-chin stored using different packaging materials were evaluated. The Orange Fleshed Sweet Potato (OFSP) and Red Bambara Groundnut (RBG) flours were blended in ratio 50:50 for chin-chin production. Sensory quality, β-carotene and vitamin A contents of the chin-chin were analyzed using standard methods. Storage stability test of β-carotene and vitamin A retention were investigated using plastic bottles, high and low densities polyethylene packaging materials at ambient conditions (29.95±5.00°C, relative humidity 68.32±3.55%). The total vitamin A µgRAE retention in the chin-chin was estimated every week for four weeks and after twelve months. Moisture was least absorbed by chin-chin packaged in plastic bottles. The Vitamin A retentions were about 80 percent, 74 percent and 72 percent for plastic bottles, high density polyethylene and low density polyethylene, respectively after twelve months of storage. Texture, taste and overall acceptability were better retained when packaged in either plastic bottles or high density polyethylene. The chin-chin produced was able to store for up to twelve months when packaged in plastic bottles or high density polyethylene.
Abstract:This study was carried out to formulate a drink "Pina soy" by blending different proportions of soybean milk and pineapple juice with the aim of firstly suppressing the "beany flavor" associated with soymilk. The blends were prepared using different proportions of pineapple juice and soya milk in the ratio 20/80, 40/60, 50/ 50, 60/40, 80/20
Muscle, liver and kidney of wild and domesticated grasscutters were analyzed in order to determine the Lead (Pb) and Cadmium (Cd) concentrations. Meat samples were obtained from four different origin. A total of twenty-four (24) samples were used. An atomic absorption spectrophotometer (AAS) was used for the analysis after wet digestion of the samples with 1:3 Perchloric acid and Nitric acid. Data obtained were statistically analyzed using SAS. A randomized complete block design was used, with all treatments arranged in a 4×3×2 factorial. The levels (mg/kg, d.w.) of Pb and Cd obtained in (fresh and smoke-dried) muscle, liver and kidney samples were as follows: Pb (ND-0.513) (ND-0.154 and Cd (0.186-7.516) (0.277-2.723). Heavy metal concentrations were higher (p < 0.05) in fresh and smoke-dried muscle, liver and kidney of wild grasscutters than those levels found in domesticated grasscutters. However, Pb and Cd levels in fresh grasscutter samples were higher (p < 0.05) than those levels found in smoke-dried grasscutter samples. Cd concentration levels were higher than the recommended limits set by international regulations. Pb was not detected in domesticated grasscutters. Proper knowledge of public and health workers regarding hygienic and safe handling of bush meat as well as cutting off of infected parts, are highly recommended.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.