The effect of cowpea (Vigna unguiculata) flour as an extender on the physic-chemical properties of beef and hamburgers

Abstract

This study was conducted in search of meat extenders/filler, which would minimize excessive bulging (swelling at the centre) of beef and hamburgers so as to enhance their use in sandwiches. The potential of dehulled cowpea flour was evaluated in beef and hamburgers, to determine its effects on the sensory, physical and chemical characteristics of these products. The Black-eyed cowpea (Vigna unguiculata) variety was steam treated at 100°C, dehulled, sundried for 48 hours and ground into flour. Boneless beef and pork (6kg each) were minced and apportioned into four groups of 1.5kg each for the preparation of the burgers. The beef and hamburgers were formulated separately at four levels of cowpea flour inclusions; T1 (control; no cowpea flour), T2 (5%), T3 (7.5%) and T4 (10%) of minced meat, on weight basis. All other ingredients were added in equal amounts to the minced beef and mixed in a mechanical mixer, after which they were moulded manually using a cylindrical tube into uniform shapes and sizes, and stored in a chest freezer for 12 hours to harden, after which they were bagged and stored for analyses. The weights, thicknesses and diameters of the products were taken before, and after cooking to determine the physical changes in them. The crude protein, fat moisture and lipid peroxidation of the products were determined. The burgers were grilled in an oven to a core temperature of 70°C and served to a 15-member taste panel for evaluation. The results indicate that cowpea flour in burgers increases the crude protein content, reduces the crude fat content and has no negative effect on sensory and lipid peroxidation of these products. There were reductions in product bulging and shrinkage with an increase in cowpea flour inclusion. Cowpea flour is recommended for inclusion in beef and hamburgers up to 10% on weight basis.

Chemical and Sensory investigations of Some commercial and Home-made products

“…The protein contents of home-made products were significantly higher than all types of samples of commercial store Table (1). This with agreement of Abdul Salam et al, 1995 andTeye et al, 2012. The difference in protein composition may be attributed to the meat sources (Paulina and Hammed, 2018). Moreover, Musa et al, 2019 explain that clearly, these disparities can be traced back to the amount of meat utilized in the local burger, which was 65 percent another explanation is because the grade of the burgers may have less meat compared to ours.…”

“…The higher fat was observed in commercial sandwiches products, while the lower fat was found in homemade sandwiches products. Karema et al, (2011) who were pointed-out that, beef burger fat was 7.33% -20.20%, Teye et al, (2012) 4.80% -6.73%, and Abdul Salam et al, (1995) 14.90% -28.70%. The fat content of KFC (CM), KFC (HM), KZB sandwich (CM) and KZB sandwich (HM) were 25.42%, 24.03, 17.32%, 15.36% respectively.…”

A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion

“…Finally, 0.5 mL of 10% sodium lauryl sulfate and 0.5 mL of starch solution as an indicator were added, and the titration proceeded to disappear the blue color. Results were reported in meq of active O 2 per kg oil ( Teye and Boamah, 2012 ).…”

Effect of African Yam Bean Flour as an Extender on the Physicochemical and Sensory Properties of Cooked Beef Sausage

“…One conceivable strategy to achieve this in industrialized countries is to leverage on existing local resources in order to meet the requirements of an expanding population [11]. Several studies on the manufacturing of sausages utilizing various meat extenders such as cowpea flour [12], full-fat soy flour [1], mung bean powder [13], and texturized soy protein have been conducted [2]. As a legume like soybean, African yam bean is an unexploited but protein rich seed with high potential which can be used as an extender in sausages.…”