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Roasted Pearl Millet Flour (RoPMF) Improved the Mineral Composition of Beef Sausages

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@article{IJASEIT13703,
   author = {Joseph Yaro and Frederick Adzitey and Nurul Huda},
   title = {Roasted Pearl Millet Flour (RoPMF) Improved the Mineral Composition of Beef Sausages},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {11},
   number = {2},
   year = {2021},
   pages = {769--775},
   keywords = {Beef sausages; meat; mineral composition; sensory analysis; roasted pearl millet flour.},
   abstract = {Meat products which are cheaper and have better nutritional composition are crucial for reducing hunger and promoting good health and wellbeing of humans. This study investigated the nutritional, physicochemical, sensory, and formulation cost of beef sausages prepared using roasted pearl millet flour (RoPMF). A complete randomized design was used to assign roasted pearl millet flour (0% RoPMF, 5% RoPMF, 10% RoPMF and 15% RoPMF) to meats. Other ingredients were added in equal amounts. The official methods of analysis of the Association of Official Analytical Chemists and British Standard Institute procedures were used for mineral and sensory analysis, respectively. There were significant differences (P<0.05) in the mineral composition of the beef sausages. The iron, magnesium and calcium contents of the RoPMF sausages were generally higher than the control (0% RoPMF) sausages. The potassium contents of 5% RoPMF and 15% RoPMF sausages were similar (P>0.05) to the control. The 5% RoPMF sausages had the highest zinc content of 35.29±0.18 mg/kg. There were no significant differences (P>0.05) in the sensory (color, flavor intensity, flavor liking, texture, tenderness, juiciness) scores and overall acceptability of the beef sausages. The ash, fat, carbohydrate, water holding capacity, and peroxide value of the beef sausages were not affected (P>0.05) when RoPMF was used for the formulation. In general, the protein content of the RoPMF beef sausages was not affected negatively. The cost of producing a kilogram of beef sausages was GHS 31.50 (.47), GHS 31.10 (.40), GHS 30.70 (.33), and GHS 30.30 (.26) for 0% RoPMF, 5% RoPMF, 10% RoPMF, and 15% RoPMF beef sausages, respectively. It is concluded that the formulation of beef sausages with roasted pearl millet flour did not negatively affect the sensory characteristics of the sausages, but improved it mineral composition and reduced production cost.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13703},
   doi = {10.18517/ijaseit.11.2.13703}
}

EndNote

%A Yaro, Joseph
%A Adzitey, Frederick
%A Huda, Nurul
%D 2021
%T Roasted Pearl Millet Flour (RoPMF) Improved the Mineral Composition of Beef Sausages
%B 2021
%9 Beef sausages; meat; mineral composition; sensory analysis; roasted pearl millet flour.
%! Roasted Pearl Millet Flour (RoPMF) Improved the Mineral Composition of Beef Sausages
%K Beef sausages; meat; mineral composition; sensory analysis; roasted pearl millet flour.
%X Meat products which are cheaper and have better nutritional composition are crucial for reducing hunger and promoting good health and wellbeing of humans. This study investigated the nutritional, physicochemical, sensory, and formulation cost of beef sausages prepared using roasted pearl millet flour (RoPMF). A complete randomized design was used to assign roasted pearl millet flour (0% RoPMF, 5% RoPMF, 10% RoPMF and 15% RoPMF) to meats. Other ingredients were added in equal amounts. The official methods of analysis of the Association of Official Analytical Chemists and British Standard Institute procedures were used for mineral and sensory analysis, respectively. There were significant differences (P<0.05) in the mineral composition of the beef sausages. The iron, magnesium and calcium contents of the RoPMF sausages were generally higher than the control (0% RoPMF) sausages. The potassium contents of 5% RoPMF and 15% RoPMF sausages were similar (P>0.05) to the control. The 5% RoPMF sausages had the highest zinc content of 35.29±0.18 mg/kg. There were no significant differences (P>0.05) in the sensory (color, flavor intensity, flavor liking, texture, tenderness, juiciness) scores and overall acceptability of the beef sausages. The ash, fat, carbohydrate, water holding capacity, and peroxide value of the beef sausages were not affected (P>0.05) when RoPMF was used for the formulation. In general, the protein content of the RoPMF beef sausages was not affected negatively. The cost of producing a kilogram of beef sausages was GHS 31.50 (.47), GHS 31.10 (.40), GHS 30.70 (.33), and GHS 30.30 (.26) for 0% RoPMF, 5% RoPMF, 10% RoPMF, and 15% RoPMF beef sausages, respectively. It is concluded that the formulation of beef sausages with roasted pearl millet flour did not negatively affect the sensory characteristics of the sausages, but improved it mineral composition and reduced production cost.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13703
%R doi:10.18517/ijaseit.11.2.13703
%J International Journal on Advanced Science, Engineering and Information Technology
%V 11
%N 2
%@ 2088-5334

IEEE

Joseph Yaro,Frederick Adzitey and Nurul Huda,"Roasted Pearl Millet Flour (RoPMF) Improved the Mineral Composition of Beef Sausages," International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 2, pp. 769-775, 2021. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.11.2.13703.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Yaro, Joseph
AU  - Adzitey, Frederick
AU  - Huda, Nurul
PY  - 2021
TI  - Roasted Pearl Millet Flour (RoPMF) Improved the Mineral Composition of Beef Sausages
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 11 (2021) No. 2
Y2  - 2021
SP  - 769
EP  - 775
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Beef sausages; meat; mineral composition; sensory analysis; roasted pearl millet flour.
N2  - Meat products which are cheaper and have better nutritional composition are crucial for reducing hunger and promoting good health and wellbeing of humans. This study investigated the nutritional, physicochemical, sensory, and formulation cost of beef sausages prepared using roasted pearl millet flour (RoPMF). A complete randomized design was used to assign roasted pearl millet flour (0% RoPMF, 5% RoPMF, 10% RoPMF and 15% RoPMF) to meats. Other ingredients were added in equal amounts. The official methods of analysis of the Association of Official Analytical Chemists and British Standard Institute procedures were used for mineral and sensory analysis, respectively. There were significant differences (P<0.05) in the mineral composition of the beef sausages. The iron, magnesium and calcium contents of the RoPMF sausages were generally higher than the control (0% RoPMF) sausages. The potassium contents of 5% RoPMF and 15% RoPMF sausages were similar (P>0.05) to the control. The 5% RoPMF sausages had the highest zinc content of 35.29±0.18 mg/kg. There were no significant differences (P>0.05) in the sensory (color, flavor intensity, flavor liking, texture, tenderness, juiciness) scores and overall acceptability of the beef sausages. The ash, fat, carbohydrate, water holding capacity, and peroxide value of the beef sausages were not affected (P>0.05) when RoPMF was used for the formulation. In general, the protein content of the RoPMF beef sausages was not affected negatively. The cost of producing a kilogram of beef sausages was GHS 31.50 (.47), GHS 31.10 (.40), GHS 30.70 (.33), and GHS 30.30 (.26) for 0% RoPMF, 5% RoPMF, 10% RoPMF, and 15% RoPMF beef sausages, respectively. It is concluded that the formulation of beef sausages with roasted pearl millet flour did not negatively affect the sensory characteristics of the sausages, but improved it mineral composition and reduced production cost.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13703
DO  - 10.18517/ijaseit.11.2.13703

RefWorks

RT Journal Article
ID 13703
A1 Yaro, Joseph
A1 Adzitey, Frederick
A1 Huda, Nurul
T1 Roasted Pearl Millet Flour (RoPMF) Improved the Mineral Composition of Beef Sausages
JF International Journal on Advanced Science, Engineering and Information Technology
VO 11
IS 2
YR 2021
SP 769
OP 775
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Beef sausages; meat; mineral composition; sensory analysis; roasted pearl millet flour.
AB Meat products which are cheaper and have better nutritional composition are crucial for reducing hunger and promoting good health and wellbeing of humans. This study investigated the nutritional, physicochemical, sensory, and formulation cost of beef sausages prepared using roasted pearl millet flour (RoPMF). A complete randomized design was used to assign roasted pearl millet flour (0% RoPMF, 5% RoPMF, 10% RoPMF and 15% RoPMF) to meats. Other ingredients were added in equal amounts. The official methods of analysis of the Association of Official Analytical Chemists and British Standard Institute procedures were used for mineral and sensory analysis, respectively. There were significant differences (P<0.05) in the mineral composition of the beef sausages. The iron, magnesium and calcium contents of the RoPMF sausages were generally higher than the control (0% RoPMF) sausages. The potassium contents of 5% RoPMF and 15% RoPMF sausages were similar (P>0.05) to the control. The 5% RoPMF sausages had the highest zinc content of 35.29±0.18 mg/kg. There were no significant differences (P>0.05) in the sensory (color, flavor intensity, flavor liking, texture, tenderness, juiciness) scores and overall acceptability of the beef sausages. The ash, fat, carbohydrate, water holding capacity, and peroxide value of the beef sausages were not affected (P>0.05) when RoPMF was used for the formulation. In general, the protein content of the RoPMF beef sausages was not affected negatively. The cost of producing a kilogram of beef sausages was GHS 31.50 (.47), GHS 31.10 (.40), GHS 30.70 (.33), and GHS 30.30 (.26) for 0% RoPMF, 5% RoPMF, 10% RoPMF, and 15% RoPMF beef sausages, respectively. It is concluded that the formulation of beef sausages with roasted pearl millet flour did not negatively affect the sensory characteristics of the sausages, but improved it mineral composition and reduced production cost.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13703
DO  - 10.18517/ijaseit.11.2.13703