Nutritional composition and sensory properties of raw and roasted “Niri” (Citrullus vulgaris) puree extended beef sausages
The rising demand for quality meat products at competitive prices demands that processors explore less costly local feed resources for incorporation into meat products. This study investigated the effects of raw and roasted “Niri” (Citrullus vulgaris) purees (as an extender) on the nutritional and sensory qualities of beef sausages. “Niri” purees (treatments) were randomly assigned to minced beef. That is, raw (RaP) and roasted (RoP) “Niri” purees were separately added to 1kg minced beef at 0% (control), 5%, 15% and 25% inclusion levels. The proximate composition, mineral concertation and sensory attributes were evaluated. The study revealed a significant difference (P<0.05) in all proximate parameters with RaP 25% recording the highest protein, ash and fat content, RoP 25% had the highest carbohydrate content while the control had the highest moisture content in percentage per gram on dry matter basis. There was increasing proximate values as the inclusion levels increased except moisture where there was a reverse. Protein, fat, ash and carbohydrates recorded values that were in the range of 18.14 - 22.02%, 0.42 - 3.07%, 1.31 - 2.16%, and 0.26 - 2.94%, respectively for all samples. pH values ranged from 5.84 - 6.15, with the highest values recorded in high inclusion products. Mineral contents ranged from 2.67 - 3.63mg/g (calcium), 0.20 - 0.34mg/g (iron), 27.33 - 29.92mg/g (potassium), 15.10 - 21.86mg/g (magnesium) and 0.45 - 0.62mg/g (zinc) in all samples. Sausages extended with raw purees generally had significant (P< 0.05) mineral levels than the roasted puree products. There were no significant differences (P> 0.05) in all sensory parameters evaluated except colour and tenderness (P< 0.05). Products extended with raw “Niri” had better colour scores (3.46 - 3.6) than roasted “Niri” puree extended products (1.73 – 2.66). The addition of “Niri” improved the nutritional quality of beef sausages, however, it significantly (P> 0.05) affected the colour and tenderness of beef sausages.
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