PHYSICOCHEMICAL ANALYSIS OF DANBUN NAMA FROM DIFFERENT MEAT PARTS

Authors

  • DANIEL BULUS SADIQ Department of Food Technology, Federal Polytechnic Kaura Namoda, Zamfara State, Nigeria. Author
  • TANKO O. ODENI Department of Food Technology, Federal Polytechnic Kaura Namoda, Zamfara State, Nigeria. Author
  • OBIAJULU EMMANUEL Department of Food Technology, Federal Polytechnic Kaura Namoda, Zamfara State, Nigeria. Author
  • MUSTAPHA YUSUF DAUDA Department of Food Technology, Federal Polytechnic Kaura Namoda, Zamfara State, Nigeria. Author

Keywords:

Longissimus, Sternum, Danbun Nama, Thigh

Abstract

Physicochemical analysis of the meat was carried out using Official Method of Analysis (AOAC 2000). The following parameters were tested for; moisture, ash protein, fat and carbohydrate. The samples analyzed were, AOD :( longissimus from beef), BOD: (sternum from beef), COD: thigh from beef), DOD :( longissimus from goat), EOD:  (sternum from goat), FOD: (thigh from goat). The moisture content from all the samples ranged from 5.5 ± 0.12a to 6.3 ± 0.13b, ash ranged from 3.94 ± 0.10a to 5.20 ± 0.12b, protein ranged from 39.60±2.02a to 40.33 ± 0.60c, fat ranged from 11.42 ± 0.56d to12.50 ± 0.50a, carbohydrate 34.90 ± 1.11c to 37.80 ± 1.05b and the energy valu ranged from 408.3 to 438.52 Kcal/100g. The sensory attributes showed that the most acceptable sample is longissimus from beef (7.44 ±1.28a) and the least acceptable sample is EOD; sternum from goat (3.42 ± 1.88bd).

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Published

31-12-2023

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How to Cite

DANIEL BULUS SADIQ, TANKO O. ODENI, OBIAJULU EMMANUEL, & MUSTAPHA YUSUF DAUDA. (2023). PHYSICOCHEMICAL ANALYSIS OF DANBUN NAMA FROM DIFFERENT MEAT PARTS. Journal of Health Systems Research, 2(2). https://ssaapublications.com/sjhsr/article/view/92

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