Open AccessThe effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages
Author(s) -
Frederick Adzitey,
Joseph Yaro,
Joseph Kudadam Korese,
Mohammad Halim Jeinie,
Nurul Huda
Publication year - 2021
Publication title -
potravinárstvo
Language(s) - English
Resource type - Journals
eISSN - 1338-0230
pISSN - 1337-0960
DOI - 10.5219/1658
Subject(s) - food science , lightness , chemistry , optics , physics
This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p 0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.