THE EFFECT OF ‘PREKESE’ (TETRAPLEURA TETRAPTERA) POD EXTRACT ON THE SENSORY AND NUTRITIONAL QUALITIES OF PORK SAUSAGE

Abstract

This study was carried out to determine the effect of ‘prekese’ (Tetrapleura tetraptera) pod extract (PPE) on the sensory characteristics and nutritional qualities of smoked pork sausages. Four kilograms of minced pork was used. The pork was divided into four equal parts (1kg per treatment). Each product contains the following: (T1) control (without PPE), (T2) 10 ml of full pod PPE/1kg of pork, (T3) 10 ml of chopped pod PPE/1kg of pork, and (T4) 10 ml of ground pod PPE/1kg of pork. Sensory analysis was conducted to determine the effect of the ‘prekese’ pod extract on the sensory characteristics of the product. Crude fat, crude protein and moisture content were determined to find out the effect of the pod extract on the nutritional qualities of the products. There were no significant differences in the sensory characteristics. There were significant differences in the nutritional qualities of the products in terms of crude protein, crude fat, and pH and moisture contents. The inclusion of PPE in the sausage at 10ml/1kg of pork improved the protein content of the products.