EFFECT OF MINTS LEAF BASED-SPICE ON PRODUCTS YIELD AND PHYSICOCHEMICAL PROPERTIES OF SUYA

Authors

  • H. A. Aka- Tanimo Federal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State
  • D. O. Oshibanjo University of Jos, Plateau State, Nigeria.
  • V. O. Adelowo Federal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State
  • O. Adediran University of Ibadan, Nigeria
  • B. K. Ugwu Bayero University, Kano Nigeria
  • M. A. Akwashiki University of Jos, Plateau State, Nigeria.
  • M. K. Joseph Federal cFederal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State
  • R. John Federal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State
  • H. Maichibi Federal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State

DOI:

https://doi.org/10.51791/njap.vi.4917

Keywords:

Mints leaf, Product yield, physicochemical properties, meat, suya

Abstract

In this research work, the products yield and physicochemical properties of the suya as affected by mint leaf extract powder were determined. Semi membranous muscle from a matured bull was sliced into a thin sheet. Mints leaf meal was prepared by cutting fresh mints leaves, shed dried, milled, and sieved to obtain leaf powder. The mint leaf meal was included in the suya spice at 0%, 2%, 4%, 6%, 8%, and 10%. The study comprised of five treatments with ten replicates in three batches in a completely randomized design. The results show that 10% mint leaf-based-spice shows the higher significant value of (87.55%) Products yield of suya followed by 6% 4% 8% and control respectively. The results show that there was a significant difference (p>0.05) in water holding capacity which was significantly higher in 2% and 6% mint leaves 75.00 and 73.05% respectively followed by control, 10% 8% and 4% respectively. The pH levels show no significant difference in the treatment. The Oxidative rancidity was significantly higher (p>0.05) 10% 8% and 2% mint leaf-based-spice respectively with a value of 4.32, 4.12, 4.05 mg/g) whereas control 4% and 6% show no significant difference (p<0.05). The result of this study showed that the use of mint leave meal powder between 2 to 4 % could be used in suya production due to its ability to reduce the rate of lipid oxidation

Author Biographies

H. A. Aka- Tanimo, Federal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State

Department of Animal Production

D. O. Oshibanjo, University of Jos, Plateau State, Nigeria.

Department of Animal Production

V. O. Adelowo, Federal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State

Department of Animal Production

O. Adediran, University of Ibadan, Nigeria

Department of Animal Science

B. K. Ugwu, Bayero University, Kano Nigeria

Department of Medical Laboratory Science

M. A. Akwashiki, University of Jos, Plateau State, Nigeria.

Department of Animal Production

M. K. Joseph, Federal cFederal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State

Department of Animal Production

R. John, Federal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State

Department of Animal Production

H. Maichibi, Federal College of Animal Health and Production Technology, N.V.R.I., Vom, Plateau State

Department of Animal Production

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Published

2024-07-08

How to Cite

Aka- Tanimo, H. A., Oshibanjo, D. O., Adelowo, V. O., Adediran, O., Ugwu, B. K., Akwashiki, M. A., Joseph, M. K., John, R., & Maichibi, H. (2024). EFFECT OF MINTS LEAF BASED-SPICE ON PRODUCTS YIELD AND PHYSICOCHEMICAL PROPERTIES OF SUYA. Nigerian Journal of Animal Production, 835–839. https://doi.org/10.51791/njap.vi.4917

Issue

2022: NSAP 2022 Proceedings

Section

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