Open AccessWhole Unfermented African Locust Bean (WUALBF) Flour (Parkia biglobosa) as Non-Conventional Extender in Frankfurter-type Sausage
Author(s) -
Victoria Attoh-Kotoku,
Oyewo Oyeyinka Olusola,
F. Osafo,
A. B. Omojola
Publication year - 2021
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v43i2.987
Subject(s) - parkia biglobosa , extender , food science , locust , chemistry , horticulture , mathematics , biology , botany , organic chemistry , polyurethane
Frankfurter-type sausages were produced using Whole Unfermented African Locust Bean Flour (WUALBF) to substitute Ground Beef (GB) in the product formulation at 0%, 5%, 10%, 15% and 20% respectively. Dried African Locust bean seeds (Parkia biglobosa) were obtained from the Crops Research Institute of the Council for Scientific and Industrial Research, Kumasi, Ghana. They were cooked overnight to soften the testa, which was carefully removed by pressing between palms and separated by swirling in water bath through a colander of 25mm sieve diameter. The resultant beans were sun dried, milled into flour for incorporation into the sausage formulations. Protein, fibre and cooking yield increased significantly (P0.05). Sensory evaluation revealed very high score (P0.05) on appearance, tenderness, juiciness and pH of the product. Production cost reduced by 6.5%, 12.92%, 24.32% and 29.60% respectively when using 5%, 10%, 15% and 20% WUALBF in Frankfurter-type sausages. The results suggest that WUALBF has promising potential as a non-conventional extender in Frankfurter-type Sausage