THE EFFECTS OF SWEET BASIL (Ocimum basilicum) LEAVES AND DAWADAWA (Parkia biglobosa) SEED POWDERS ON THE SENSORY, NUTRITIONAL AND MICROBIAL QUALITIES OF BEEF AND FRANKFURTER SAUSAGES

Abstract

The excessive use of artificial additives and preservatives in meat products is receiving a lot of mixed feelings from consumers for health reasons. This study was conducted with the aim of finding out the effects of basil leaf and fermented dawadawa seed powders on the sensory, nutritional and microbial qualities of beef and frankfurter sausages. The experiment involved the use of dawadawa and basil leave powders at 4, 6 and 8g/kg meat in place of adobo® a commercial spice in both beef and frankfurter sausages. Sensory characteristics such as colour, aroma, flavour intensity, flavour liking and texture were evaluated on the 1st, 7th and 14th day after product formulation. The control and 4g of both test materials in beef and frankfurter sausages had acceptable sensory attributes as compared to the higher levels (6 and 8g/kg). Both dawadawa and basil products were significantly (P<0.001) higher in minerals such as iron, calcium, copper, manganese, selenium and zinc. All the frankfurter sausages had peroxide values below the acceptable limit of 25 meq/kg of product. However, the basil frankfurter sausages had significantly (P<0.001) higher peroxide values as compared to the control. The microbial load for the products ranged between 3 – 6 CFU/g of sausage. The values were below 7CFU/g of sausage in which most foods spoilage begins, therefore the storability of the products prepared with both basil and dawadawa were not negatively affected.