Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/3716
Full metadata record
DC FieldValueLanguage
dc.contributor.authorAdzitey, F.-
dc.contributor.authorYaro, J.-
dc.contributor.authorKorese, J. K.-
dc.contributor.authorJeinie, M. H.-
dc.contributor.authorHuda, N.-
dc.date.accessioned2022-08-26T16:13:17Z-
dc.date.available2022-08-26T16:13:17Z-
dc.date.issued2021-
dc.identifier.issn1337-0960-
dc.identifier.urihttp://hdl.handle.net/123456789/3716-
dc.description.abstractThis study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.en_US
dc.language.isoenen_US
dc.publisherAssociation HACCP Consultingen_US
dc.relation.ispartofseriesVol. 15;-
dc.subjectbeef sausagesen_US
dc.subjectnutrient compositionen_US
dc.subjectphysicochemical propertiesen_US
dc.subjectsensory analysisen_US
dc.subjectpearl millet flouren_US
dc.titleEFFECT OF RAW PEARL MILLET FLOUR INCLUSION ON THE QUALITY AND FORMULATION COST OF BEEF SAUSAGESen_US
dc.typeArticleen_US
Appears in Collections:Faculty of Agriculture, Food and Consumer Sciences



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.