This study was conducted to find an alternative ingredient for use as a binder in comminuted saus... more This study was conducted to find an alternative ingredient for use as a binder in comminuted sausages. Sweet potato starch (SPS) was used to formulate products at three levels of inclusion (2%, 4% and 6% of minced meat) and compared with products formulated with polyphosphates (5g/kg meat) as binder, to determine the storability and sensory characteristics of the products. The single factor design was used in this study. Each treatment contained 3kg meat (2kg pork and 1kg beef). The products were formulated in duplicates, vacuum sealed in transparent polythene bags and refrigerated at 2°C for laboratory and sensory analyses. The results indicated that SPS up to 4% inclusion had no significant effect on cooking loss, meat flavour intensity, flavour liking and overall acceptability of the products. The 6% level of SPS inclusion however, significantly minimized the meat flavour intensity, flavour liking, overall acceptability and also increased cooking losses in the products. The use o...
A study was conducted to assess the effects of less-saturated fats [Egg yolk (EY) and soya oil (S... more A study was conducted to assess the effects of less-saturated fats [Egg yolk (EY) and soya oil (SO)] on characteristics and acceptability of beef sausages. Each of the fats was incorporated in beef sausages at three levels (5%, 10% and 15%), and compared with products formulated with only lean beef (Control). Fresh boneless beef was obtained and thoroughly trimmed of excess visible fats, and then minced. The minced beef was divided into portions of 4kg, and were randomly assigned to the fats. The fats were then mixed with the minced meats and allowed 15 minutes for the meat to absorb the fat. The products were formulated and evaluated for their sensory characteristics using BSI (1993) method, and storability by laboratory analyses. Addition of both fats up to 15% improved (P<0.001) tenderness and juiciness of the products. Increasing levels of EY caused a weakening of the product's flavour intensity, had no effect (P>0.05) on flavour liking and reduced acceptability of the...
Palm Kernel Oil Residue (PKOR) is a waste product obtained after extracting oil
from palm kernel ... more Palm Kernel Oil Residue (PKOR) is a waste product obtained after extracting oil from palm kernel by cottage industries. The residue is dumped at processing sites and the stench that emanates from the oxidizing product, causes nuisance to processors and nearby residents. Animal scientists are advocating the use of the fresh product as energy resource in broiler rations. This study was therefore conducted to determine the effects of partial replacement of maize in broiler rations with PKOR, on carcass parameters and sensory characteristics of broiler chicken. A total of 80 birds (10 from each treatment) were randomly selected from 160 birds fed diets containing 0% (control), 2.5%, 5.0%, 7.5%, 10%, 12.5%, 15% and 17.5% PKOR when they attained maturity age (8 weeks old). The selected birds were slaughtered, and hot carcass and viscera weights were taken. Carcasses were sectioned into primal cuts after 24-hour chilling at 3°C, and each part was weighed. The breast muscles were grilled for sensory evaluation. Proximate composition, ultimate pH (pHu) and peroxide value of the muscles were determined. Data obtained were analyzed using the General Linear Model of ANOVA component of Minitab software. The results indicate that PKOR inclusion up to 17.5% in broiler rations has no significant (p>0.05) effects on carcass parameters and sensory characteristics of the meat. Crude protein and fat contents of the carcasses were not significantly (p>0.05) different. However, PKOR inclusions beyond 7.5% significantly (p<0.001) increased the moisture content of the muscles. Ultimate pH (pH after 24hours of slaughter) and peroxide value after 7 days in storage were not significantly affected by the use of PKOR. The study indicated that farmers can include PKOR up to 17.5% in broiler rations without adverse effects on the carcass and sensory characteristics of the meat.
This study was conducted to determine the potentials of Sodom apple (Calotropis procera) extract ... more This study was conducted to determine the potentials of Sodom apple (Calotropis procera) extract as a sole coagulant of soymilk during soy cheese production. Four alum concentrations were prepared and used as control treatments: A5 (0.5 % conc.), A10 (1.0 % conc.), A15 (1.5 % conc.) and A20 (2.0 % conc.). Four strengths of Calotropis procera extracts (CPE) (C15, C20, C25 and C30) were obtained from 15 g, 20 g, 25 g and 30 g respectively of the fresh plant. Each of the concentrations of alum and CPE was used as a sole coagulating agent of soy milk and the effects on clotting time, product yield, whey volume and organoleptic properties of the curd were assessed. The average milk clotting time, curd yield, and whey volume were significantly (P < 0.05) influenced by the type and concentration of coagulant used to achieve curdling. The average clotting time, curd yield, and whey volume were in the ranges of (6.0 - 31 minutes), (120.2 – 207.8 g/l), and (495.0 – 785.0 ml/l) respectively. Treatments A20 and C30 recorded the shortest clotting times of 6.0 and 9.0 minutes respectively whereas treatment A5 had the longest clotting time (31.0 min). The curd yields were high in treatments A10 (207.8 g/l), C30 (191.2 g/l) and C25 (183.9 g/l) whereas A20 recorded the least curd yield (120.2 g/l). In the alum treatments, positive correlation (r = 0.585) was observed between soy milk clotting time and soy curd yield. On the contrary, there was strong negative correlation (r = - 0.803) between clotting time and curd yield when CPE were used as coagulants. The different concentrations of alum and C. procera added to soy milk had significant (P < 0.05) effects on the organoleptic properties (taste, colour, texture and overall acceptability) of the soy cheese produced. The soy cheese flavour did not vary significantly (P > 0.05) among the treatments. Generally, it was observed that the 25g CPE can be used to substitute for alum in soy curd formulation.
This study was conducted to determine the effects of different concentrations of fresh and dried ... more This study was conducted to determine the effects of different concentrations of fresh and dried Calotropis procera extract (CPE) on cow milk coagulating time, yield, whey volume and organoleptic properties of West Africa soft cheese (WASC) (wagashie). Three different concentrations of fresh and dried CPE (F2, F5, and F7) and (D2, D5, and D7) were respectively obtained from 2 g, 5 g and 7 g (on dry matter basis) of fresh and dried Calotropis procera. Each of the extracts prepared was used as a sole coagulant of pasteurized cow milk and the effects on the milk coagulating time, WASC yield, whey volume, and organoleptic properties of WASC were determined. All the parameters assessed were significantly (p < 0.05) influenced by the type and concentration of CPE. The average milk coagulating time, cheese yield and whey volume ranged between 14 - 29 minutes, 134.9 – 237.4 (g/l) and 657.1 – 771.4 (ml/l) respectively. The coagulating time of the fresh Calotropis procera extract (FCPE) treatments were significantly shorter than that of the dried Calotropis procera extract (DCPE) treatments. Generally, milk coagulating time decreased with increased concentration of CPE. The yield of WASC was significantly (p < 0.05) higher among DCPE treatments as compared to FCPE treatments. Cheese yield increased with increased concentration of CPE. There was strong negative correlation (p < 0.05) between milk coagulating time and WASC yield for both FCPE and DCPE treatments. The type and concentration of CPE added to the milk had significant (P < 0.05) effects on the organoleptic properties (taste, colour, texture and overall acceptability) of the WASC produced. Generally, extracts from 2 g of Calotropis had better performance in terms of cheese yield, and organoleptic properties of WASC (wagashie). Keywords: Calotropis procera, cheese, coagulating time, concentration
A study was conducted to evaluate the effect of Boiled Mango Kernel Meal (BMKM) on the carcass ch... more A study was conducted to evaluate the effect of Boiled Mango Kernel Meal (BMKM) on the carcass characteristics and sensory qualities of guinea fowl meat. Dietary maize was substituted with four levels of inclusion of BMKM at 0% (T1), 10% (T2), 15% (T3) and 20% (T4). Forty-eight, 16 week old birds; 12 birds per treatment were randomly selected from a total of 120 birds used for the study. The birds were weighed, slaughtered, and viscera separated from the carcass. Carcass was chilled at -1°C for 24hours, and sectioned into the primal wholesale cuts i.e. breast, wings, thighs and drumstick and each part was weighed. Hot dressing and cold dressing percentages were also taken. Breast and thigh muscles were used for sensory evaluation to assess the sensory attributes i.e. colour, off-odour, juiciness, Tenderness, flavour and flavour-liking of the meat. Data obtained were analyzed using the General Linear Model (GLM) of ANOVA component of Minitab. Where significant differences were found, means were separated using Tukey Pair-Wise comparison, at 5% level of significance. The results indicated that the use of BMKM in place of maize in guinea fowl diets had no significant effects on carcass (P>0.05) and sensory characteristics (P>0.05) of the meat. Cost of acquiring 100kg BMKM was GH ¢60.00 ($20.00) whiles 100kg maize was GH ¢150.00 ($50.00). It was concluded that the use of BMKM up to 20 % in guinea fowl diets has no adverse effect on the carcass and sensory characteristics of the meat. Keywords: Mango kernel meal, carcass characteristics, sensory Evaluation, guinea fowl.
This study was conducted to find an alternative ingredient for use as a binder in comminuted saus... more This study was conducted to find an alternative ingredient for use as a binder in comminuted sausages. Sweet potato starch (SPS) was used to formulate products at three levels of inclusion (2%, 4% and 6% of minced meat) and compared with products formulated with polyphosphates (5g/kg meat) as binder, to determine the storability and sensory characteristics of the products. The single factor design was used in this study. Each treatment contained 3kg meat (2kg pork and 1kg beef). The products were formulated in duplicates, vacuum sealed in transparent polythene bags and refrigerated at 2°C for laboratory and sensory analyses. The results indicated that SPS up to 4% inclusion had no significant effect on cooking loss, meat flavour intensity, flavour liking and overall acceptability of the products. The 6% level of SPS inclusion however, significantly minimized the meat flavour intensity, flavour liking, overall acceptability and also increased cooking losses in the products. The use o...
A study was conducted to assess the effects of less-saturated fats [Egg yolk (EY) and soya oil (S... more A study was conducted to assess the effects of less-saturated fats [Egg yolk (EY) and soya oil (SO)] on characteristics and acceptability of beef sausages. Each of the fats was incorporated in beef sausages at three levels (5%, 10% and 15%), and compared with products formulated with only lean beef (Control). Fresh boneless beef was obtained and thoroughly trimmed of excess visible fats, and then minced. The minced beef was divided into portions of 4kg, and were randomly assigned to the fats. The fats were then mixed with the minced meats and allowed 15 minutes for the meat to absorb the fat. The products were formulated and evaluated for their sensory characteristics using BSI (1993) method, and storability by laboratory analyses. Addition of both fats up to 15% improved (P<0.001) tenderness and juiciness of the products. Increasing levels of EY caused a weakening of the product's flavour intensity, had no effect (P>0.05) on flavour liking and reduced acceptability of the...
Palm Kernel Oil Residue (PKOR) is a waste product obtained after extracting oil
from palm kernel ... more Palm Kernel Oil Residue (PKOR) is a waste product obtained after extracting oil from palm kernel by cottage industries. The residue is dumped at processing sites and the stench that emanates from the oxidizing product, causes nuisance to processors and nearby residents. Animal scientists are advocating the use of the fresh product as energy resource in broiler rations. This study was therefore conducted to determine the effects of partial replacement of maize in broiler rations with PKOR, on carcass parameters and sensory characteristics of broiler chicken. A total of 80 birds (10 from each treatment) were randomly selected from 160 birds fed diets containing 0% (control), 2.5%, 5.0%, 7.5%, 10%, 12.5%, 15% and 17.5% PKOR when they attained maturity age (8 weeks old). The selected birds were slaughtered, and hot carcass and viscera weights were taken. Carcasses were sectioned into primal cuts after 24-hour chilling at 3°C, and each part was weighed. The breast muscles were grilled for sensory evaluation. Proximate composition, ultimate pH (pHu) and peroxide value of the muscles were determined. Data obtained were analyzed using the General Linear Model of ANOVA component of Minitab software. The results indicate that PKOR inclusion up to 17.5% in broiler rations has no significant (p>0.05) effects on carcass parameters and sensory characteristics of the meat. Crude protein and fat contents of the carcasses were not significantly (p>0.05) different. However, PKOR inclusions beyond 7.5% significantly (p<0.001) increased the moisture content of the muscles. Ultimate pH (pH after 24hours of slaughter) and peroxide value after 7 days in storage were not significantly affected by the use of PKOR. The study indicated that farmers can include PKOR up to 17.5% in broiler rations without adverse effects on the carcass and sensory characteristics of the meat.
This study was conducted to determine the potentials of Sodom apple (Calotropis procera) extract ... more This study was conducted to determine the potentials of Sodom apple (Calotropis procera) extract as a sole coagulant of soymilk during soy cheese production. Four alum concentrations were prepared and used as control treatments: A5 (0.5 % conc.), A10 (1.0 % conc.), A15 (1.5 % conc.) and A20 (2.0 % conc.). Four strengths of Calotropis procera extracts (CPE) (C15, C20, C25 and C30) were obtained from 15 g, 20 g, 25 g and 30 g respectively of the fresh plant. Each of the concentrations of alum and CPE was used as a sole coagulating agent of soy milk and the effects on clotting time, product yield, whey volume and organoleptic properties of the curd were assessed. The average milk clotting time, curd yield, and whey volume were significantly (P < 0.05) influenced by the type and concentration of coagulant used to achieve curdling. The average clotting time, curd yield, and whey volume were in the ranges of (6.0 - 31 minutes), (120.2 – 207.8 g/l), and (495.0 – 785.0 ml/l) respectively. Treatments A20 and C30 recorded the shortest clotting times of 6.0 and 9.0 minutes respectively whereas treatment A5 had the longest clotting time (31.0 min). The curd yields were high in treatments A10 (207.8 g/l), C30 (191.2 g/l) and C25 (183.9 g/l) whereas A20 recorded the least curd yield (120.2 g/l). In the alum treatments, positive correlation (r = 0.585) was observed between soy milk clotting time and soy curd yield. On the contrary, there was strong negative correlation (r = - 0.803) between clotting time and curd yield when CPE were used as coagulants. The different concentrations of alum and C. procera added to soy milk had significant (P < 0.05) effects on the organoleptic properties (taste, colour, texture and overall acceptability) of the soy cheese produced. The soy cheese flavour did not vary significantly (P > 0.05) among the treatments. Generally, it was observed that the 25g CPE can be used to substitute for alum in soy curd formulation.
This study was conducted to determine the effects of different concentrations of fresh and dried ... more This study was conducted to determine the effects of different concentrations of fresh and dried Calotropis procera extract (CPE) on cow milk coagulating time, yield, whey volume and organoleptic properties of West Africa soft cheese (WASC) (wagashie). Three different concentrations of fresh and dried CPE (F2, F5, and F7) and (D2, D5, and D7) were respectively obtained from 2 g, 5 g and 7 g (on dry matter basis) of fresh and dried Calotropis procera. Each of the extracts prepared was used as a sole coagulant of pasteurized cow milk and the effects on the milk coagulating time, WASC yield, whey volume, and organoleptic properties of WASC were determined. All the parameters assessed were significantly (p < 0.05) influenced by the type and concentration of CPE. The average milk coagulating time, cheese yield and whey volume ranged between 14 - 29 minutes, 134.9 – 237.4 (g/l) and 657.1 – 771.4 (ml/l) respectively. The coagulating time of the fresh Calotropis procera extract (FCPE) treatments were significantly shorter than that of the dried Calotropis procera extract (DCPE) treatments. Generally, milk coagulating time decreased with increased concentration of CPE. The yield of WASC was significantly (p < 0.05) higher among DCPE treatments as compared to FCPE treatments. Cheese yield increased with increased concentration of CPE. There was strong negative correlation (p < 0.05) between milk coagulating time and WASC yield for both FCPE and DCPE treatments. The type and concentration of CPE added to the milk had significant (P < 0.05) effects on the organoleptic properties (taste, colour, texture and overall acceptability) of the WASC produced. Generally, extracts from 2 g of Calotropis had better performance in terms of cheese yield, and organoleptic properties of WASC (wagashie). Keywords: Calotropis procera, cheese, coagulating time, concentration
A study was conducted to evaluate the effect of Boiled Mango Kernel Meal (BMKM) on the carcass ch... more A study was conducted to evaluate the effect of Boiled Mango Kernel Meal (BMKM) on the carcass characteristics and sensory qualities of guinea fowl meat. Dietary maize was substituted with four levels of inclusion of BMKM at 0% (T1), 10% (T2), 15% (T3) and 20% (T4). Forty-eight, 16 week old birds; 12 birds per treatment were randomly selected from a total of 120 birds used for the study. The birds were weighed, slaughtered, and viscera separated from the carcass. Carcass was chilled at -1°C for 24hours, and sectioned into the primal wholesale cuts i.e. breast, wings, thighs and drumstick and each part was weighed. Hot dressing and cold dressing percentages were also taken. Breast and thigh muscles were used for sensory evaluation to assess the sensory attributes i.e. colour, off-odour, juiciness, Tenderness, flavour and flavour-liking of the meat. Data obtained were analyzed using the General Linear Model (GLM) of ANOVA component of Minitab. Where significant differences were found, means were separated using Tukey Pair-Wise comparison, at 5% level of significance. The results indicated that the use of BMKM in place of maize in guinea fowl diets had no significant effects on carcass (P>0.05) and sensory characteristics (P>0.05) of the meat. Cost of acquiring 100kg BMKM was GH ¢60.00 ($20.00) whiles 100kg maize was GH ¢150.00 ($50.00). It was concluded that the use of BMKM up to 20 % in guinea fowl diets has no adverse effect on the carcass and sensory characteristics of the meat. Keywords: Mango kernel meal, carcass characteristics, sensory Evaluation, guinea fowl.
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from palm kernel by cottage industries. The residue is dumped at processing sites
and the stench that emanates from the oxidizing product, causes nuisance to
processors and nearby residents. Animal scientists are advocating the use of the
fresh product as energy resource in broiler rations. This study was therefore
conducted to determine the effects of partial replacement of maize in broiler rations
with PKOR, on carcass parameters and sensory characteristics of broiler chicken. A
total of 80 birds (10 from each treatment) were randomly selected from 160 birds
fed diets containing 0% (control), 2.5%, 5.0%, 7.5%, 10%, 12.5%, 15% and 17.5%
PKOR when they attained maturity age (8 weeks old). The selected birds were
slaughtered, and hot carcass and viscera weights were taken. Carcasses were
sectioned into primal cuts after 24-hour chilling at 3°C, and each part was weighed.
The breast muscles were grilled for sensory evaluation. Proximate composition,
ultimate pH (pHu) and peroxide value of the muscles were determined. Data
obtained were analyzed using the General Linear Model of ANOVA component of
Minitab software. The results indicate that PKOR inclusion up to 17.5% in broiler
rations has no significant (p>0.05) effects on carcass parameters and sensory
characteristics of the meat. Crude protein and fat contents of the carcasses were not
significantly (p>0.05) different. However, PKOR inclusions beyond 7.5%
significantly (p<0.001) increased the moisture content of the muscles. Ultimate pH
(pH after 24hours of slaughter) and peroxide value after 7 days in storage were not
significantly affected by the use of PKOR. The study indicated that farmers can
include PKOR up to 17.5% in broiler rations without adverse effects on the carcass
and sensory characteristics of the meat.
sole coagulating agent of soy milk and the effects on clotting time, product yield, whey volume and organoleptic properties of the curd were assessed. The average milk clotting time, curd yield, and whey volume were significantly (P < 0.05) influenced by the type and concentration of coagulant used to achieve curdling. The average clotting time, curd yield,
and whey volume were in the ranges of (6.0 - 31 minutes), (120.2 – 207.8 g/l), and (495.0 – 785.0 ml/l) respectively. Treatments A20 and C30 recorded the shortest clotting times of 6.0 and 9.0 minutes respectively whereas treatment A5 had the longest clotting time (31.0 min). The curd yields were high in treatments A10 (207.8 g/l), C30 (191.2 g/l) and C25 (183.9 g/l) whereas A20 recorded the least curd yield (120.2 g/l). In the alum treatments, positive correlation (r = 0.585) was observed between soy milk clotting time and soy curd yield. On the contrary, there was strong negative correlation (r = - 0.803) between clotting time and curd yield when CPE were used as coagulants. The different concentrations of alum and C. procera added to soy milk had significant (P < 0.05) effects on the organoleptic properties (taste, colour, texture and overall acceptability) of the soy cheese produced. The soy cheese flavour did not vary significantly (P > 0.05) among the treatments. Generally, it was observed that the 25g CPE can be used to substitute for alum in soy curd formulation.
Keywords: Calotropis procera, cheese, coagulating time, concentration
primal wholesale cuts i.e. breast, wings, thighs and drumstick and each part was weighed. Hot dressing and cold dressing percentages were also taken. Breast and thigh muscles were used for sensory evaluation to assess the sensory attributes i.e. colour, off-odour, juiciness, Tenderness, flavour and flavour-liking of the meat. Data obtained were analyzed using the General Linear Model (GLM) of ANOVA component of Minitab. Where significant differences were found, means were separated using Tukey Pair-Wise comparison, at 5% level of significance. The results indicated that the use of BMKM in place of maize in guinea fowl diets had no significant effects on carcass (P>0.05) and sensory characteristics (P>0.05) of the meat. Cost of acquiring 100kg BMKM was GH ¢60.00 ($20.00) whiles 100kg maize was GH ¢150.00 ($50.00). It was concluded that the use of BMKM up to 20 % in guinea fowl diets has no adverse effect on the carcass and sensory characteristics of the meat.
Keywords: Mango kernel meal, carcass characteristics, sensory Evaluation, guinea fowl.
from palm kernel by cottage industries. The residue is dumped at processing sites
and the stench that emanates from the oxidizing product, causes nuisance to
processors and nearby residents. Animal scientists are advocating the use of the
fresh product as energy resource in broiler rations. This study was therefore
conducted to determine the effects of partial replacement of maize in broiler rations
with PKOR, on carcass parameters and sensory characteristics of broiler chicken. A
total of 80 birds (10 from each treatment) were randomly selected from 160 birds
fed diets containing 0% (control), 2.5%, 5.0%, 7.5%, 10%, 12.5%, 15% and 17.5%
PKOR when they attained maturity age (8 weeks old). The selected birds were
slaughtered, and hot carcass and viscera weights were taken. Carcasses were
sectioned into primal cuts after 24-hour chilling at 3°C, and each part was weighed.
The breast muscles were grilled for sensory evaluation. Proximate composition,
ultimate pH (pHu) and peroxide value of the muscles were determined. Data
obtained were analyzed using the General Linear Model of ANOVA component of
Minitab software. The results indicate that PKOR inclusion up to 17.5% in broiler
rations has no significant (p>0.05) effects on carcass parameters and sensory
characteristics of the meat. Crude protein and fat contents of the carcasses were not
significantly (p>0.05) different. However, PKOR inclusions beyond 7.5%
significantly (p<0.001) increased the moisture content of the muscles. Ultimate pH
(pH after 24hours of slaughter) and peroxide value after 7 days in storage were not
significantly affected by the use of PKOR. The study indicated that farmers can
include PKOR up to 17.5% in broiler rations without adverse effects on the carcass
and sensory characteristics of the meat.
sole coagulating agent of soy milk and the effects on clotting time, product yield, whey volume and organoleptic properties of the curd were assessed. The average milk clotting time, curd yield, and whey volume were significantly (P < 0.05) influenced by the type and concentration of coagulant used to achieve curdling. The average clotting time, curd yield,
and whey volume were in the ranges of (6.0 - 31 minutes), (120.2 – 207.8 g/l), and (495.0 – 785.0 ml/l) respectively. Treatments A20 and C30 recorded the shortest clotting times of 6.0 and 9.0 minutes respectively whereas treatment A5 had the longest clotting time (31.0 min). The curd yields were high in treatments A10 (207.8 g/l), C30 (191.2 g/l) and C25 (183.9 g/l) whereas A20 recorded the least curd yield (120.2 g/l). In the alum treatments, positive correlation (r = 0.585) was observed between soy milk clotting time and soy curd yield. On the contrary, there was strong negative correlation (r = - 0.803) between clotting time and curd yield when CPE were used as coagulants. The different concentrations of alum and C. procera added to soy milk had significant (P < 0.05) effects on the organoleptic properties (taste, colour, texture and overall acceptability) of the soy cheese produced. The soy cheese flavour did not vary significantly (P > 0.05) among the treatments. Generally, it was observed that the 25g CPE can be used to substitute for alum in soy curd formulation.
Keywords: Calotropis procera, cheese, coagulating time, concentration
primal wholesale cuts i.e. breast, wings, thighs and drumstick and each part was weighed. Hot dressing and cold dressing percentages were also taken. Breast and thigh muscles were used for sensory evaluation to assess the sensory attributes i.e. colour, off-odour, juiciness, Tenderness, flavour and flavour-liking of the meat. Data obtained were analyzed using the General Linear Model (GLM) of ANOVA component of Minitab. Where significant differences were found, means were separated using Tukey Pair-Wise comparison, at 5% level of significance. The results indicated that the use of BMKM in place of maize in guinea fowl diets had no significant effects on carcass (P>0.05) and sensory characteristics (P>0.05) of the meat. Cost of acquiring 100kg BMKM was GH ¢60.00 ($20.00) whiles 100kg maize was GH ¢150.00 ($50.00). It was concluded that the use of BMKM up to 20 % in guinea fowl diets has no adverse effect on the carcass and sensory characteristics of the meat.
Keywords: Mango kernel meal, carcass characteristics, sensory Evaluation, guinea fowl.