EFFECTS OF GRADED LEVELS OF MINT LEAF POWDER ON PRODUCTS YIELD, pH AND AEROBIC BACTERIA COUNT OF CHEVON SUYA FRESHLY PREPARED AND STORED

Authors

  • J. S. Luka University of Jos, Jos Plateau State, Nigeria.
  • D. O. Oshibanjo University of Jos, Jos Plateau State, Nigeria.
  • U. Okpanachi University of Jos, Jos Plateau State, Nigeria.
  • J. A. Adetunji University of Jos, Plateau State
  • Y. Ahmad Ahmadu Bello University, Zaria Kadunna State, Nigeria.
  • W. S. Silas University of Jos, Jos Plateau State, Nigeria.
  • A. Petpak University of Jos, Jos Plateau State, Nigeria.

DOI:

https://doi.org/10.51791/njap.vi.6099

Keywords:

Chevon, Suya, Mentha spicata leaf, aerobic bacteria count and pH

Abstract

This study was carried out to evaluate Suya (tsire) treated with Mentha spicata leaf (mint leaf) powder. The semi membranous muscles of a Buck were thinly sliced into sheets. Fresh mint leaves were harvested, washed with distilled water, air dried and grinded into powder. This research comprised of three treatments which are the control (0%) 5.0% and 10.0% inclusion levels of mint leaf powder into a standard suya spice with 10 replicates in three batches in a completely randomized design. The suya prepared was analyzed for pH and microbial load at day 0, day 3 and day 6 of storage in the refrigerator at 10OC. Data were analyzed using descriptive statistic and ANOVA at α0.05. The control has the highest product yield of 95% with increase in the inclusion level of the mint leaf from 5% inclusion level to 10% inclusion level respectively. It was observed that as the inclusion
levels of mints leaf increased, there was as increased in the pH values and decrease in aerobic bacteria count with least count in 10.0% mints leaf-based chevon suya. The result of this study showed that the mint leaves up to 10% could be used in suya production due to its ability to reduce microbial load of suya.

Author Biographies

J. S. Luka, University of Jos, Jos Plateau State, Nigeria.

Animal Production Department

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

Animal Production Department

U. Okpanachi, University of Jos, Jos Plateau State, Nigeria.

Animal Production Department

J. A. Adetunji, University of Jos, Plateau State

Department of Microbiology

Y. Ahmad, Ahmadu Bello University, Zaria Kadunna State, Nigeria.

Livestock and fisheries Depatment

W. S. Silas, University of Jos, Jos Plateau State, Nigeria.

Animal Production Department

A. Petpak, University of Jos, Jos Plateau State, Nigeria.

Animal Production Department

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Published

2024-07-08

How to Cite

Luka, J. S. ., Oshibanjo, D. O. ., Okpanachi, U. ., Adetunji, J. A. ., Ahmad, Y. ., Silas, W. S. ., & Petpak, A. . (2024). EFFECTS OF GRADED LEVELS OF MINT LEAF POWDER ON PRODUCTS YIELD, pH AND AEROBIC BACTERIA COUNT OF CHEVON SUYA FRESHLY PREPARED AND STORED . Nigerian Journal of Animal Production, 963–966. https://doi.org/10.51791/njap.vi.6099

Issue

2021: NSAP 2021 Proceedings

Section

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