PROXIMATE AND SENSORY PROPERTIES OF DANBU NAMA PRODUCED FROM THREE DIFFERENT MEAT SOURCE (BEEF, MUTTON, CHEVON)

Abstract

Dambu Nama is a popular snack made from dried and shredded meat. This convenient and protein rich snack has gained widespread acceptance due to its unique texture, flavor and nutritional profile. The drying process preserves the meat’s natural nutrients, resulting in a product high in protein, low fat and rich in essential amino acids. The danbu nama produced from three different meat source (Z_{1 =} Beef_, Z_{2 =} Mutton, Z₃ = Chevon) were evaluated by the analysis of the proximate composition and analyzed for their sensory characteristics. Result of the proximate composition ranged as follows, crude protein (38.04-40.33%), fat content (18.28-20.43%), ash content (5.39-5.58%), moisture content (11.39-11.67%), crude fibre (0.73-0.81%) and carbohydrate (21.60-25.05%) which indicate that the danbu nama from beef, mutton and chevon have a high nutrient content. Similarly, the low moisture content (11.39-11.67%) guarantees longer shelf life because of the low water activity which inhibits microbial growth. The sensory result showed high acceptability of the product and the three samples were favourably preferred.