The main research objective was to study the influence of using agushie on proximate composition and eating quality of beef burgers. Cooking yield and pH of burgers produced with or without agushie were also studied. Boneless beef was... more
The main research objective was to study the influence of using agushie on proximate composition and eating quality of beef burgers. Cooking yield and pH of burgers produced with or without agushie were also studied. Boneless beef was used as the meat ingredient and portions of the beef were replaced with ground agushie at 0% (control), 13%, 26% and 39% to obtain four treatments namely T1, T2, T3, and T4 respectively. Proximate analysis of the burgers was determined as well as cooking yield, pH and sensory evaluation was by 30 untrained consumers using a 9-point Hedonic scale. Increasing levels of “agushie” significantly (p<0.05) reduced moisture content from 49.49 (T2) to 46.77 (T4) in the burgers. Crude protein contents increased significantly (p<0.05) from T1 (20.49%) to T4 (27.48%). There were significant (p<0.05) differences in fat content with T2 recording the lowest (12.38%). Ash content also increased significantly (p<0.05) from 2.41% (T1) to 3.77% (T4) while the...
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This study was conducted to produce emulsion-type sausages using Sierrathrissa leonensis. Boneless pork and Sierrathrissa leonensis were used as the meat ingredients, and portions of pork were replaced with Sierrathrissa leonensis at 0%... more
This study was conducted to produce emulsion-type sausages using Sierrathrissa leonensis. Boneless pork and Sierrathrissa leonensis were used as the meat ingredients, and portions of pork were replaced with Sierrathrissa leonensis at 0% (control), 50% and 100% to obtain three treatments, coded as T1, T2 and T3 respectively. Proximate composition, pH, moisture retention and cooking yield of the sausages were determined. Sensory evaluation was performed by thirty-nine untrained panelists in order to evaluate consumer acceptability of the products. A 9-point Hedonic scale was used to score sensory attributes (tenderness, juiciness, flavor, mouth feel, color, aftertaste and acceptability) of the sausages. There were significant (p<0.05) increases in moisture and ash contents in the products as the use level of Sierrathrissa leonensis increased from 0 to 100%. The moisture content increased from 74.50% (control) to 78.47% (T3) and ash increased from 1.50% (control) to 3.17% (T3). The ...
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Research Interests: Food Science and Flavour
Aqueous leaf extract of Ocimum gratissimum (OG) was screened for phytochemical, antimicrobial and antioxidant properties. Saponins and flavonoids were “very strongly present”; Terpenoids, Tannins, Phenol, Steroids were “strongly present”... more
Aqueous leaf extract of Ocimum gratissimum (OG) was screened for phytochemical, antimicrobial and antioxidant properties. Saponins and flavonoids were “very strongly present”; Terpenoids, Tannins, Phenol, Steroids were “strongly present” while Alkaloids, Glycosides and Quinines were absent. Microbial activity of OG leaf extracts reduced with reducing concentrations from 200 mg/ml to 50 mg/ml for all organisms tested and significant antimicrobial activities were observed against all the organisms at 100 mg/ml. The organisms susceptible at 50 mg/ml extract were S. typhi and C. pefringens at a zone of 13.50 mm. Most of the organisms studied did not show any visible growth at 3.125 mg/ml OG, except P. aeruginosa. More so, E. coli, C. pefringens and L. monocytogenes had a common minimum inhibition concentration of 1.5625 mg/ml. OG extract exhibited significantly (p < 0.05) higher scavenging activity compared to standard ascorbic acid at 5.0 μg/ml DPPH. The results of this study sugges...
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Cured meats are desirable to consumers across the world. Unfortunately, the use of nitrite to obtain cured characteristics has health implications for consumers. Three (3) kg each of ham were produced and labeled as H0, H1, H2, H3 and H4,... more
Cured meats are desirable to consumers across the world. Unfortunately, the use of nitrite to obtain cured characteristics has health implications for consumers. Three (3) kg each of ham were produced and labeled as H0, H1, H2, H3 and H4, respectively. H0 represented traditional ham produced with nitrite-curing salt and H4 contained common salt alone. H1, H2 and H3 were produced with 15.0 mg kg-1, 30.0 mg kg-1 and 60.0 mg kg-1 Ocimum gratissimum leaf extract as an additive with common salt. Proximate composition, pH, water activity and residual nitrite levels in treatments as well as color profiles were studied. The percentage contents of moisture, fat, protein and ash ranged from 40.02 (H3) to 41.20 (H4), 2.05 (H0) to 2.61 (H2), 19.37 (H4) to 20.83 (H3) and 2.27 (H4) to 2.69 (H2), respectively. Residual nitrite levels reduced significantly (P<0.05) with increased use of OG as an additive in ham production. Lightness, redness and yellowness characteristics of OG-common-salt-cured...
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The nutritional and sensory characteristics of processed meat are of major concern to consumers across the globe. This study evaluated nutritional and sensory properties of pork sausages using pig stomach as filler meat. Pig stomach... more
The nutritional and sensory characteristics of processed meat are of major concern to consumers across the globe. This study evaluated nutritional and sensory properties of pork sausages using pig stomach as filler meat. Pig stomach replaced lean pork at 0% (control), 25%, 50%, 75% and 100%, respectively to obtain treatments coded as T0, T25, T50, T75 and T100, respectively. The sausages were assessed for acidity, water holding capacity, cooking loss, proximate composition and sensory attributes. There were no significant differences (p>0.05) in flavour of sausages in particular; and all other sensory attributes of sausages produced with or without pig stomachs. Treatments T0, T25 and T50 were very similar in most of the sensory properties. Both pH and water holding capacity reduced with increasing levels of pig stomach used, and there were significant differences (p<0.05) between treatments. The results obtained suggest that pig stomach could be used at 50% in smoked pork sau...
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The study was conducted to investigate residue of 3 fluoroquinolone (ciprofloxacin, norfloxacin, and ofloxacin) in commonly consumed meat products in the study area. Microbiological assay, followed by HPLC, was used to screen market-ready... more
The study was conducted to investigate residue of 3 fluoroquinolone (ciprofloxacin, norfloxacin, and ofloxacin) in commonly consumed meat products in the study area. Microbiological assay, followed by HPLC, was used to screen market-ready meat for residues of 3 fluoroquinolones. Three hundred twenty samples, comprising 80 each of beef, chicken, pork, and chevon (goat) were collected from open markets. Initial screening by microbiological assay revealed that 50%, 55%, 40% and 40% of beef, chicken, pork and chevon respectively were positive for residues of antibiotics to which Escherichia coli was susceptible. Further analysis revealed the presence of ciprofloxacin, norfloxacin and ofloxacin and varying concentrations in the different meat types. Overall mean concentration of ciprofloxacin was 242.50 μg/kg, which differed significantly (P < 0.05) from the means of 80.86 μg/kg and 33.46 μg/ kg for norfloxacin and ofloxacin respectively. Mean ciprofloxacin was highest in chevon (345....
Food safety and quality issues in sub-Sahara Africa are receiving increasing attention from governmental and non-governmental organisations by raising awareness of food safety and quality incidents. This paper has examined the economic... more
Food safety and quality issues in sub-Sahara Africa are receiving increasing attention from governmental and non-governmental organisations by raising awareness of food safety and quality incidents. This paper has examined the economic welfare implications of policy changes in relation to safety and quality among 400 beef consumers in Southern Ghana. We conclude that most respondents are willing to pay premiums to assure food safety and quality. The willingness-to-pay (WTP) estimates vary significantly as a function of respondents' underlying attitudes towards food safety and quality issues. There are considerable variations in preferences, willingness to pay and welfare effects across the different consumer classes. There is evidence of crucial segmental equity issues in food safety and quality policies. The paper suggests that future research and policy decisions on food safety and quality changes should consider those segments of consumers whose welfare can potentially be imp...
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Low-fat pork patties were produced using 0% (control), 3%, 6% and 9% solar dried plantain flour (SDPF) in substituting for extra-lean pork. The eating quality and physico-chemical properties of the patties were studied. Cooking yield, pH,... more
Low-fat pork patties were produced using 0% (control), 3%, 6% and 9% solar dried plantain flour (SDPF) in substituting for extra-lean pork. The eating quality and physico-chemical properties of the patties were studied. Cooking yield, pH, water holding capacity and moisture content of patties increased significantly (p 0.05) from patties formulated with 3% SDPF. Fat content of the control was significantly (p<0.05) higher compared to the SDPF-treated patties. Palatability tests revealed that the 9% level of using SDPF resulted in significantly more tender (p<0.05) patties because the SDPF-treated patties retained significantly higher (p<0.05) moisture than their whole pork counterparts during cooking. The costs of producing 1kg of pork patties reduced by 9.07%, 10.41% and 12.68% when patties were produced with 3%, 6% and 9% SDPF respectively. Thus, SDPF has very promising potential in the manufacture low-fat meats.
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The main tissue of meat is the muscle and it is a very rich source of amino acids (aspartic acid, glutamic acid, histidine, arginine, valine, methionine, isoleucine, phenylalanine, threonine, and leucine) and some minerals like magnesium,... more
The main tissue of meat is the muscle and it is a very rich source of amino acids (aspartic acid, glutamic acid, histidine, arginine, valine, methionine, isoleucine, phenylalanine, threonine, and leucine) and some minerals like magnesium, calcium, phosphorus, sodium and potassium. In this study, essential amino acid profile in fresh catfish, mackerel, pork and their processed products were determined using High Performance Liquid Chromatography (HPLC). Minerals were determined in the form of cation (magnesium, calcium, potassium, ammonium and sodium) and anion (fluorine, chlorine, Nitrate, Sulphate and phosphate) by Cadmium.mtw and ASUP5 – 100 marvin.mtw respectively. The most abundant amino acids determined were aspartic acid, glutamic acid, arginine, methionine and threonine which were found in catfish, mackerel and pork. Values observed were higher (p<0.05) in catfish and mackerel than pork. Fresh catfish and mackerel recorded higher values in most of the amino acids in both r...
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Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a... more
Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technology results in the conservation of desirable qualities in stabilized and varietal fish products. This study sought to use fish in the manufacture of frankfurter-type sausages, which could have improved preservation characteristics without any adverse effects on sensory properties. The nutritional composition and microbiological safety of fresh fish and sausages were determined using the methods...
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Commercial poultry production, although fairly well developed, continues to develop rapidly in Africa and other areas of the world. The local chickens, which may perhaps be harnessed and exploited for poverty alleviation, form part of the... more
Commercial poultry production, although fairly well developed, continues to develop rapidly in Africa and other areas of the world. The local chickens, which may perhaps be harnessed and exploited for poverty alleviation, form part of the many local assets of underprivileged people living in the rural areas. In view of this, the study aims to investigate consumer acceptability of indigenous chicken meats using survey and sensory evaluation. The survey is comprised mainly of interviewing market women and supplying birds to them for sale in order to find answers to questions related to marketability or otherwise of the naked-neck, frizzled naked-neck, and normal-feathered cockerels. An experiment was carried out to evaluate consumers' preference of the 3 genotypes, namely NanaFf, Nanaff, and nanaff. The birds used were of the fourth generation (F4) offspring of crosses between local heterozygous naked neck (Nana) and heterozygous frizzled (Ff) males and hybrid commercial Lohmann f...
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This study evaluated the nutritional and microbial profile of a traditional condiment (‘yagie’) used as a rub for skewered meats popularly known as ‘khebab’ in Ghana. The analyses included proximate composition, total bacteria count (TBC)... more
This study evaluated the nutritional and microbial profile of a traditional condiment (‘yagie’) used as a rub for skewered meats popularly known as ‘khebab’ in Ghana. The analyses included proximate composition, total bacteria count (TBC) and identification of pathogens. Bacteria were Gram stained in order to differentiate them. Moisture, fat, crude fibre, crude protein and ash contents of the samples ranged from 8.67% to 18.17%, 14.17% to 25.67%, 1.37% to 9.60%, 28.37% to 35.07% and 3.00% to 20.17% respectively. Total bacteria counts ranged from102 to 106cfu/g, with 3.5 ×106 cfu/g being the highest (C2KVT) recorded in ‘yagie’. The mean bacterial count was 4.3 × 105 cfu/g. Microorganisms identified were Salmonella, Escherichia coli, Clostridium perfringens and Bacillus species. Salmonella was present in 65%, Bacillus species in 95%, Clostridium perfringens in 50% and E. coli in 50% of the samples analyzed. Also 95% of the organisms were Gram-positive spore formers while 5% were Gram-positive cocci. These findings suggest that though ‘yagie’ could be a good source of crude fat, fibre and protein, it could contain pathogenic organisms which can potentially contribute to food poisoning among consumers.
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Quality characteristics including cooking loss, colour, water holding capacity, texture profile and sensory attributes of pre- and post rigor processed pork patties were studied. Pre-rigor patties were produced 25 min post slaughter and... more
Quality characteristics including cooking loss, colour, water holding capacity, texture profile and sensory attributes of pre- and post rigor processed pork patties were studied. Pre-rigor patties were produced 25 min post slaughter and post rigor patties were manufactured 24 h post slaughter from the right and left hind legs of 6 months old Large White pigs (65kg±0.50) respectively. Patties made from pre-rigor meat recorded significantly higher (p<0.05) water holding capacity, juiciness taste and overall acceptability compared to post rigor patties. The appearance and texture values were not significantly different (p>0.05) between treatments. Hunter L*values of pre-rigor patties were significantly higher (p<0.05) than post rigor patties but a* and b* values were not significantly different (p>0.05). The results obtained suggested that pre-rigor processing enhanced eating quality of pork patties.
Whole Cowpea Flour (WCPF) was substituted at 0% (control), 5%, 10%, 15% and 20% of Ground Beef (GB) to produce emulsion-type frankfurters. Physico-chemical and sensory attributes of the sausages were studied. Moisture content increased... more
Whole Cowpea Flour (WCPF) was substituted at 0% (control), 5%, 10%, 15% and 20% of Ground Beef (GB) to produce emulsion-type frankfurters. Physico-chemical and sensory attributes of the sausages were studied. Moisture content increased significantly (p<0.05) with increasing use of WCPF in place of GB. Protein contents reduced with increasing use of WCPF but these decreases were not significantly different (p<0.05) at the 5% level of using WCPF. The use of WCPF resulted in significant reductions (p<0.05) in cooking loss, fat and ash contents of the frankfurters however pH (raw and cooked) and water activity of frankfurters were not significantly affected by using WCPF (p>0.05). Sensory evaluation of the frankfurters revealed very high mean overall acceptability scores. Generally the control products were equally acceptable to the panelists as the products containing the 5% and 10% levels of WCPF. The costs of producing frankfurters reduced by 12.8%, 15.2%, 19% and 24.2% r...
Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p&lt;0.05) with increasing use of gari. Sensory evaluation of... more
Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p&lt;0.05) with increasing use of gari. Sensory evaluation of the products revealed significant (p&lt;0.05) differences for acceptability and texture attributes. The acceptability score for burgers produced with 15% gari was not significantly different (p&gt;0.05) from the control without gari. Using gari had no significant (p&gt;0.05) effect on flavor and odor attributes of beef burgers. Texture profile analysis of burgers showed significant (p&lt;0.05) reductions in hardness, springiness, gumminess and chewiness at all levels of substituting beef with gari. Production cost of burgers reduced by 9%, 14% and 18% respectively using 10%, 15% and 20% gari in burgers. The results suggest that gari has promising potential for use in comminuted meat products.
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ABSTRACT This study investigated the concentrations of Fe, Mn, Cu, Zn, Pb and Cd in cattle hides (“welle”) processed using either fermentation or singeing with wood, discarded motorbike tyre or liquefied petroleum gas (LPG). Crude... more
ABSTRACT This study investigated the concentrations of Fe, Mn, Cu, Zn, Pb and Cd in cattle hides (“welle”) processed using either fermentation or singeing with wood, discarded motorbike tyre or liquefied petroleum gas (LPG). Crude protein, ether extract and ash contents of “welle” were also determined. Heavy metal levels in fermented and singed samples ranged from 73.13 to 264.14 mg Fe/kg; 5.84 to 40.04 mg Mn/kg; 0.19 to 20.31 mg Cu/kg and 3.29 to 35.31 mg Zn/kg respectively. The contents of Pb and Cd in the hides were below detectable limits. Fermented treatments recorded significantly higher (p&lt;0.05) metals compared to singed treatments. Percentage CP, EE and ash values for both un-singed and singed hides ranged from 85.60 to 93.60, 4.0 to 11.67, and 0.83 to 1.67 respectively. Suggestions were made about how to produce “welle” in an environmentally friendly manner.
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ABSTRACT Meatloaves were produced using whole cowpea flour (WCPF) instead of Ground Beef (GB) (w/w) by 0%, 5%, 10%, 15% and 20% levels of incorporation. Moisture content increased significantly (p&lt;0.05) with increasing use of WCPF... more
ABSTRACT Meatloaves were produced using whole cowpea flour (WCPF) instead of Ground Beef (GB) (w/w) by 0%, 5%, 10%, 15% and 20% levels of incorporation. Moisture content increased significantly (p&lt;0.05) with increasing use of WCPF while pH and protein were not significantly influenced (p&gt;0.05). Cooking loss (%) reduced significantly (p&lt;0.05) and sensory evaluation of meatloaves revealed very high scores for the overall acceptability of meatloaves containing up to 15% WCPF. In fact, most of the sensory attributes evaluated by the consumer panelists were liked very much up to 10% usage of WCPF in place of GB and the costs of producing meatloaf reduced appreciably with increased usage of WCPF. It was concluded that GB could be replaced with 10% WCPF in meatloaf formulations in order to save 27% of the cost of production without any adverse effects on sensory and physico-chemical properties.