CHEMICAL AND SENSORY EVALUATION OF AVIAN BASED GRINDED MEAT

Abstract

This study was conducted to evaluate the sensory and chemical properties of grinded meat, locally called Dambun Nama, prepared from chickens, ducks, guinea fowls and quails. Fifteen (15) semitrained panelists were used to determine the sensory properties of the Avian Based Dambun Nama (ABDN) using a 7 – point hedonic scale. The ash content, moisture, crude protein, ether extract and mineral concentrations of ABDN were evaluated using standard procedures. The result revealed that ABDN prepared from quails had significantly (p < 0.05) higher ash contents (2.67%), while that of ducks had significantly (p < 0.05) higher moisture (12.17%). Overall, ABDN prepared from quails had the highest acceptability (6.80 ± 0.41), although not significantly different (p > 0.05). However, the product prepared from ducks had significantly (p < 0.05) higher crude protein (23.70%) and ether extracts (53.73%), while that from chickens had higher concentrations of Ca (225.4 mg/kg), K (22.09 mg/kg), Mg (8.19 mg/kg) and Zn (0.09mg/kg). ABDN prepared from quails recorded higher value of Na (67.90mg/kg), whereas, that of ducks and guinea fowls had higher concentrations of Cu (0.06 mg/kg) and Fe (0.07mg/kg), respectively. Conclusively, the avian based Dambun Nama was highly nutritious, palatable and generally accepted. Thus, highly nutritious foods such as Dambun Nama are particularly required for malnourished people especially children and women.