Effects of ‘Prekese’ (Tetrapleura Tetraptera) Pod Extract on the Sensory Characteristics and Nutritional Qualities of Chicken Sausage. A Preliminary Study

Mohammed Alhassan, A. Alexander

Abstract


This study was carried out to determine the effect of ‘prekese’ (Tetrapleura tetraptera) pod extract (PPE) on the sensory characteristics and nutritional qualities of chicken sausages. Four kilograms of minced chicken was used. The chicken was divided into four equal parts (1kg per treatment). Each product contains the following: (T1) control (without PPE), (T2) 2 ml of PPE/1kg of chicken, (T3) 4 ml of PPE/1kg of chicken and (T4) 6 ml of PPE/1kg of chicken. Sensory analysis was conducted to determine the effect of the ‘prekese’ pod extract on the sensory characteristics of the product. Crude fat, crude protein and moisture content were determined to find out the effect of the pod extract on the nutritional qualities of the products. There were no significant (P>0.05) differences in the sensory parameters evaluated. However, there were significant differences in the nutritional qualities of the products in terms of crude protein, crude fat and moisture contents. The inclusion of PPE in the chicken sausage increased moisture and fat contents and decreased the protein content.


Keywords


Chicken, Sausage, ‘Prekese’, Sensory Characteristics, Nutritional Qualities.

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