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

Joseph Yaro, Frederick Adzitey, Nurul Huda

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 ($5.47), GHS 31.10 ($5.40), GHS 30.70 ($5.33), and GHS 30.30 ($5.26) 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.

Keywords


Beef sausages; meat; mineral composition; sensory analysis; roasted pearl millet flour.

Full Text:

PDF

References


WorldMeter, ‘‘Current world population’’. [Online]. Available: https://www.worldometers .info/world-population/#:~:text=7.8%20B illion%20(2020),currently%20living)%20of%20the%20world, (accessed on 23/08/2020), 2020.

A. Herforth, and S. Ahmed, ‘‘The food environment, its effects on dietary consumption, and potential for measurement within agriculture-nutrition interventions’’. Food Sec. vol. 7, pp. 505-520, 2015.

Food and Agriculture Organization, ‘‘Chapter 3 - Meat and health Meat consumption role of meat in the diets’’. [Online]. Available: http://www.fao.org/3/t0562e/t0562e05.htm, (accessed on 23/08/2020), 2020.

Food and Agriculture Organization, ‘‘Meat processing technology for small to medium scale producers’’. [Online]. Available: http://www.fao.org/docrep/010/ai407e/ai407e00.htm , (accessed on 23/08/2020), 2007.

R.S. Ahmad, A. Imran, and M.B. Hussain, ‘‘Nutritional composition of meat’’. [Online]. Available: https://www. intechopen.com/books/meat-science-and-nutrition/nutritional-composition-of-meat, (accessed on 23/08/2020), 2018.

I.S. Boziaris, and F.F. Parlapani, ‘‘Specific spoilage organisms (SSOs) in fish’’. In A. Bevilacqua, M.R.bCorbo, M. Sinigaglia, (Eds.), The microbiological quality of food. Duxford, UK: Woodhead Publishing, 2017.

O.A. Odeyemi, O.O. Alegbeleye, M. Strateva, and Stratev, D. ‘‘Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin’’. Compr. Rev. Food Sci. Food Saf. Vol. 19, pp. 311–331, 2020.

R.N. Ossom, F. Adzitey, and G.A. Teye, ‘‘The effect of higher levels of egg albumen as binder in beef burger’’. J. Food Res Technol. Vol. 4, pp. 16-21, 2016.

A. Abu, G.A. Teye, and F. Adzitey, ‘‘Effects of sweet basil (Ocimum basilicum) leaf powder on the sensory and nutritional qualities of beef and frankfurter sausages’’. UDS Int. J. Develop. vol. 6, pp. 84-91, 2019.

E.A. Adua, F. Adzitey, G.A.Teye, and A. Abu, ‘‘Nutritional composition and sensory properties of raw and roasted “Niri†(Citrullus vulgaris) puree extended beef sausages’’. Ghana J. Sci. Technol. Develop. vol. 7, pp. 1-11, 2020a.

R.N. Ossom, F. Adzitey, G.A. Teye, A. Abu, F.K. Amagloh, ‘‘Sensory and nutritional qualities of beef sausages prepared with sweet potato puree as extender’’. Nig. J. Anim. Sci. 22, vol. pp. 338-348, 2020.

Y. Iqra, ‘‘Cereal grain health benefits as a functional food’’. [Online] Available: https://www.newfoodmagazine.com/article/74005/cereal-grain-functional-food/ (accessed on 23/08/2020), 2017.

A. Lang, ‘‘What is millet? Nutrition, benefits, and more’’. [Online]. Available: https://www.healthline.com/nutrition/what-is-millet (accessed on 23/08/2020), 2020.

M. Amir, V.M. Marzieh, B. Homa, Monire, A.B. ‘‘Considering the physicochemical and sensorial properties of Momtaze hamburgers containing lentil and chickpea seed flour’’. J. Nutrit. Food Sci. Res. vol. 2, pp. 55-62, 2015.

R.I. Stubbs, J.B. Morgan, K.F. Ray, and H.G. Dolezal, ‘‘Effect of supplemental vitamin E on color and case life of top lion steaks and ground chuck patties modified atmosphere case-ready retail packaging systems’’. Meat Sci. vol. 61, pp. 1-5, 2002.

R.E. Battaglia, B. Baumer, B. Conrad, R. Darioli, A. Schmid, U. Keller, ‘‘Health risks associated with meat consumption: A review of epidemiological studies’’. Int. J. Vitam. Nutr. Res. vol. 85, pp. 70-80, 2015.

S.M. Ismail, ‘‘Optimizing productivity and irrigation water use efficiency of pearl millet as a forage crop in arid regions under different irrigation methods and stress’’. Afr. J. Agric. Res. vol. 7, pp. 2509-2518, 2012.

T.K. Hrideek, and K.U.K. Nampoothiri, ‘‘Millets as an integral part of nutritional diet in India. In examining the development, regulation, and consumption of functional foods’’. IGI Global, pp. 83-108, 2017,.

F. Shahidi, and Chandrasekara, A. ‘‘Millet grain phenolics and their role in disease risk reduction and health promotion: A review’’. J. Funct. Foods, vol. 5, pp. 570-581, 2013.

M. Muthamilarasan, A. Dhaka, R. Yadav, and M. Prasad, ‘‘Exploration of millet models for developing nutrient rich graminaceous crops’’. Plant Sci. vol. 242, pp. 89-97, 2016.

Z. Izadi, A. Nasirpour, M. Izadi, and T. Izadi, ‘‘Reducing blood cholesterol by a healthy diet’’. Int. Food Res. J. vol. 19, pp. 29-37, 2012.

S. Ragaee, E.M. Abdelâ€Aal, and M. Noaman, ‘‘Antioxidant activity and nutrient composition of selected cereals for food use’’. Food Chem. vol. 98, pp. 32-38, 2006.

Y.Y. Choi, K. Osada, Y. Ito, T. Nagaswa, M.R. Choi, and N. Nishizawa, ‘‘Effects of dietary protein of Korean foxtail millet on plasma adiponectin, HDL-cholesterol, and insulin levels in genetically type 2 diabetic mice‘‘. Bios. Biotechnol. Biochem. vol. 69, pp. 31-37, 2005.

J.E. Cade, Berley, and D.C. Greenwood, ‘‘Dietary fibre and risk of breast cancer in the UK women’s cohort study’’. Int. J. Epidemiol. vol. 36, pp. 431-438, 2007.

British Standard Institution, ‘‘Assessors for sensory analysis. Guide to selection, training and monitoring of selected assessors’’. British standard institution London, United Kingdom, 1993.

Association of Official Analytical Chemists (AOAC), ‘‘Methods of analysis of AOAC International’’. 17th ed.; AOAC International: Gaithersburg, MD, USA, 2000.

E.A. Adua, F. Adzitey, and N. Huda, ‘‘Nutritional composition, physiochemical analysis, sensory properties and economics of raw and roasted “niri†(Citrullus vulgaris) chaff extended beef sausages’’. J. Anim. Health Prod. vol. 8, pp. 212-220, 2020b.

A.A. Heywood, D.J. Myers, T.B. Bailey, and L.A. Johnson, ‘‘Functional properties of low-fat soy flour produced by an extrusion-expelling system’’. J. Amer. Oil Chem. Soc. vol. 79, pp. 1249-1253, 2002.

M.A. Lee, D.J. Han, J.Y. Jeong, J.H. Choi, Y.S. Choi, and H.Y. Kim, ‘‘Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage’’. Meat Sci. vol. 80, pp. 708-714, 2008,.

I.J. Ehr, T.L. Tronsky, D.R. Rice, D.M. Kinsman, and C. Faustman, ‘‘Home sausage making’’, 2nd Edition. Department of Animal Science, University of Connecticut, USA. pp. 2-13, 2016.

Anonymous, ‘‘Nutritional elements in sausage’’. [Online]. Available: https://italianbarrel.com/is-sausage-healthy-to-eat/#:~:text= According%20to%20USDA%20Guidelines%20a,and%20minerals %20in%20lesser%20quantities (accessed on 23/08/2020), 2020.

C.M. McDonough, L.W. Rooney, and S.O. Serna-Saldivar, ‘‘The millets’’. Food Science and Technology: Handbook of Cereal Science and Technology, CRC Press. vol. 99, pp. 177-210, 2000.

P. Singh, and R.S. Raghuvanshi, ‘‘Finger millet for food and nutritional security’’. Afr. J. Food Sci. 6,77-84, 2012.

M.K. Agnihorti, and U.K. Pall, ‘‘Quality of chevon sausage in refrigerated storage’’. India J. Anim. Sci. vol. 15, pp. 69-73, 2000.

P.D. Warris, ‘‘Fats fatty acids in meat’’. In: meat science, an introductory Text (2nd Edition). CAB International, Wallingford Oxfordshire, UK, 2010.

R.A. Lawrie, and D.A. Ledward, ‘‘The eating qualities of meat’’. In: Lawrie’s Meat Science, (7th edition) Woodhead Publishing Limited, Abington Hall, Cambridge, England, 2006.

R.A.A. Ranathunga, B.C. Jayawardena, and G.T.N. Gunasekara, ‘‘Effect of different extenders on physical, chemical and sensory characteristics of sausage production’’. Int. J. Inform. Res. Rev. vol. 2, pp. 1311-1314, 2015.

Institute of Medicine, Food and Nutrition Board. ‘‘Dietary Reference Intakes: Calcium, Phosphorus, Magnesium, Vitamin D and Fluoride external link disclaimer’’. Washington, DC: National Academy Press, 1997.

MedlinePlus. ‘‘Magnesium in diet’’. [Online]. Available: https://medlineplus.gov/ency/article/002423.htm (accessed on 23/08/2020), 2020.

C. Shaffer, ‘‘Iron functions in the body’’. [Online] Available: https://www.news-medical.net/health/Iron-Functions-in-the-Body. aspx#:~:text=Iron%20performs%20many%20important%20functions,body%20in%20its%20free%20state (accessed on 23/08/2020), 2020.

B. Behailu, and M. Abebe, ‘‘Effect of soybean and finger millet flours on the physicochemical and sensory quality of beef meat sausage’’. Asian J. Chem. Sci. vol. 7, pp. 6-14, 2020.

S. Ibrahim, ‘‘Utilization of wheat germ flour in the processing of sausage’’. Khartoum University, 2008.

G.A. Teye, M. Teye, and G. Boamah, ‘‘Effect of cowpea (Vigna unguiculata) flour as an extender on the physico-chemical properties of beef and hamburgers’’. Afri. J. Food, Agric. Nutrit. Develop. vol.12, p.7021, 2012.

O.E. Evranuz, ‘‘The effects of temperature and moisture content on lipid peroxidation during storage of unblanched salted roasted peanuts: shelf life studies for unbranched salted roasted peanuts’’. Int. J. Food Sci. Tech. vol. 28, pp. 193-199, 1993.

M.T. Kamara, I. Amadou, and H.M. Zhou, ‘‘Antioxidant activity of fractionated foxtail millet protein hydrolysate’’. Int. Food Res. J. vol. 19, pp. 59-66, 2012.

G.A. Teye, E.K. Owusu, and J. Nyasordzi, ‘‘Cowpea flour as non-conventional filler in comminuted beef and pork frankfurter sausages. Ghanaian’’. J. Anim. Sci. vol. 4, pp. 39-45, 2009.

O.P. Malav, B.D. Sharma, S. Talukder, and R.R. Kumar, ‘‘Economics of preparation of restructured chicken meat blocks extended with different vegetative extenders’’. J. Food Process. Technol. vol. 4, p. 282, 2013.




DOI: http://dx.doi.org/10.18517/ijaseit.11.2.13703

Refbacks

  • There are currently no refbacks.


Published by INSIGHT - Indonesian Society for Knowledge and Human Development