COMPARATIVE STUDY OF THE SENSORY QUALITIES OF TSIRE (AN INTERMEDIATE MOISTURE MEAT) PREPARED WITH BAOBAB SEED POWDER AND GROUNDNUT CAKE POWDER

Abstract

A comparative study of the sensory qualities of tsire prepared with baobab seed powder and groundnut cake powder was conducted in this study. Spiced (Baobab/Kulikuli + spices) and unspiced (Baobab/Kulikuli + no added spices) tsire samples were prepared to determine their proximate and organoleptic/sensory quality attributes which included: colour, flavour, texture, juiciness, tenderness, firmness fatness and overall acceptability. Thirty Semi-trained panelists were used to assess the meat samples based on a nine-point hedonic scale. The results were subjected to analysis of variance in a complete randomized design. Results from the study indicated that, there was no significant difference (P>0.05) in the general acceptability of the tsire prepared from spiced or unspiced ingredients. The tsire prepared from spiced baobab seed powder showed significantly (P<0.05) higher organoleptic qualities compared to that produced from groundnut cake powder. From the result of this study, it has shown that baobab seed powder could be used to process tsire.