Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/616
Title: EFFECT OF DAWADAWA (PARKIA BIGLOBOSA) AS A SPICE ON SENSORY AND NUTRITIONAL QUALITIES OF MEAT PRODUCTS: – A PRELIMINARY STUDY
Authors: Teye, G. A.
Taame, F.
Bonsu, K. O.
Teye, M.
Keywords: Local spices
Dawadawa
Meat products
Sensory characteristics
Issue Date: 2013
Publisher: International Journal of Current Research
Series/Report no.: Vol. 5;Issue 2
Abstract: Dawadawa is a fermented seed meal of a tropical tree plant; Parkia biglobosa. It is commonly used in Ghanaian homes as flavour enhancers in varieties of meals. This study was conducted to determine the effects of dawadawa as a spicing agent on sensory characteristics and nutritional qualities of meat products (smoked pork sausage and burgers). Fresh boneless beef and pork were minced separately and were used to formulate burgers and smoked pork sausages, with various levels of dawadawa inclusions. The Control products (Treatment 1(T1) were formulated with a standard flavour enhancer [Adobo at 2g/kg meat], Treatment two (T2) products were formulated with 2g dawadawa and 2g adobo/kg meat, Treatment three (T3) products were formulated with 2g dawadawa/kg meat, while Treatment four (T4) products were formulated with 4g dawadawa/kg meat. All other ingredients were added in equal amounts to the meat and thoroughly mixed. The products were bagged and refrigerated for sensory and chemical analyses at later dates. The use of dawadawa up to 4g/kg meat in the meat products increased the crude protein content significantly (P<0.001) and had no effect (P>0.05) on the sensory characteristics of the products. Dawadawa could be used in meat products up to 4g/kg meat for improved crude protein content.
URI: http://hdl.handle.net/123456789/616
ISSN: 0975-833X
Appears in Collections:Faculty of Agriculture



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