Descriptive Sensory Characteristics of Meat from Grower Rabbits Fed on Fermented Ground Mature Prosopis juliflora Pods Based-diets
Jane Atieno Odero-Waitituh,
Anthony Macharia King’ori,
Atieno Odero-Waitituh,
Joseph Wafula Matofari,
Stephen Odera Onyango,
Robert Mwasigwa
Issue:
Volume 5, Issue 2, June 2021
Pages:
19-24
Received:
6 April 2021
Accepted:
19 April 2021
Published:
29 April 2021
Abstract: The effect of inclusion of graded levels of fermented ground mature Prosopis juliflora pods (FGMPP) replacing maize grain in grower rabbits’ diets on sensory attributes was investigated. Thigh muscles were obtained from 12-week-old rabbits fed on five diets comprising: control (formulated standard grower diet), 15% UGMPP, 30% UGMPP, 15% FGMPP and 30% FGMPP replacing maize in standard grower diets. Deep-frozen meats from the rabbits were thawed and boiled in different aluminium pots, cut into small pieces of about 2 cm3 placed in ceramic plates and presented to 12 panellists. Questionnaires were used for sensory attribute profiling. Data were analysed using SPSS Statistics 25.0.0 and the general linear model (GLM) of Statistical Analysis Systems (SAS) softwares for Principal Component Analysis (PCA) and analysis of variance (ANOVA) respectively. Tukey’s range procedure was used to separate means at (p<0.05) significance. The PCA indicated that grittiness, particles, oiliness, colour, salty taste and oily taste contributed greatest to the observed variability. According to ANOVA, there was no treatment effect (p>0.05) in overall rating, appearance, flavour and colour of the meat. However, there was treatment effect (p<0.05) on beefy taste, tenderness, salty taste and grittiness. The study concluded that 30% maize grain in the diets of grower rabbits can be replaced with FGMPP as it did not affect consumer preference of the meat.
Abstract: The effect of inclusion of graded levels of fermented ground mature Prosopis juliflora pods (FGMPP) replacing maize grain in grower rabbits’ diets on sensory attributes was investigated. Thigh muscles were obtained from 12-week-old rabbits fed on five diets comprising: control (formulated standard grower diet), 15% UGMPP, 30% UGMPP, 15% FGMPP and 3...
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Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria
Olubamike Adetutu Adeyoju,
Kayode Oyebode Adebowale,
Bamidele Iromidayo Olu-Owolabi,
Henry Okwudili Chibudike,
Eunice Chinedum Chibudike
Issue:
Volume 5, Issue 2, June 2021
Pages:
25-32
Received:
27 April 2021
Accepted:
13 May 2021
Published:
4 June 2021
Abstract: Protein isolates from dehulled defatted solojo cowpea seeds were prepared using isoelectric (CPIA) procedure. Two varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS) were cleaned and divided into six portions. Both varieties of cowpea (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Protein isolates were obtained from the treated and processed samples by isoelectric precipitation method which was subsequently followed by proximate and anti-nutritional analyses. Functional properties were also analysed which include Water Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) of the protein isolates using standard methods. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gel-electrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. Data were analysed using design expert software and Analysis of Variance (ANOVA) was carried out at α0.05. The moisture content, crude protein, crude fat, crude fibre and total ash of DAS ranged from 9.00-11.40, 24.82-31.00, 1.56-2.66, 1.43-1.67, and 3.20-4.14%, respectively; while those of BS flours ranged from 7.10-9.50, 24.90-30.14, 1.17-2.37, 1.06-1.52 and 3.05-3.93%, respectively. The protein contents for DAS were 81.57±0.53, 86.44±0.84, 89.39±1.51, 90.23±0.53, 91.81±0.77 and 94.85±0.86, while for BS were 84.39±0.39, 85.44±0.56, 90.05±0.10, 90.47±0.89, 92.78±0.28 and 95.81±0.19% for 0, 6, 24, 36, 48 and 72 hrs, respectively.
Abstract: Protein isolates from dehulled defatted solojo cowpea seeds were prepared using isoelectric (CPIA) procedure. Two varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS) were cleaned and divided into six portions. Both varieties of cowpea (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, ...
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Assessment of the Effectiveness of Coffee De-mucilager and Driers for Physical and Sensorial Coffee Quality
Mikru Tesfa,
Abrar Sualeh,
Nigussie Mekonen
Issue:
Volume 5, Issue 2, June 2021
Pages:
33-36
Received:
6 April 2021
Accepted:
27 May 2021
Published:
16 June 2021
Abstract: Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality has critical importance to the coffee industry. The objective of the present study was to evaluate the effect of newly introduced coffee post- harvest machineries and driers on coffee raw, cup and total quality as compared to the conventional processing methods. Different methods, such as normal fermentation (conventional) and drying in sun, normal fermentation and drying in artificial drier, normal fermentation dried in poly tunnel drier, demucilager pulped and dried in sun, demucilager pulped and dried in artificial drier and demucilager pulped dried in poly tunnel were used for coffee sample preparation. The experiment was conducted during the 2017/18 and 2018/19 cropping season at Limmu Kossa coffee plantation. Both raw and cup quality parameters were evaluated by a team of certified panelists at Jimma Agricultural Research Center (JARC) coffee processing and quality analysis laboratory and analyzed using completely Randomized Design (CRD). Physical coffee quality parameters such as Bean size, Bean shape and make, color and odor showed no statistically significant (P > 0.05) difference for all preparation methods. The highest values of cup quality parameters like Acidity (AC), astringency (AS), bitterness (BI), body (BO), flavor (FL) and overall quality (OAQ) were recorded for coffee samples prepared using demucilager pulper and dried in tunnel drier. Samples pulped by demucilager and dried in poly tunnel drier exhibited the highest values, 35.67, 47.50 and 83.17, for raw, cup and total quality, respectively. It seems important to further study the biochemical composion of samples prepared using in such new introduced demucilager and driers in the future.
Abstract: Coffee Arabica is an essential commodity to the livelihood of millions of Ethiopians and its quality has critical importance to the coffee industry. The objective of the present study was to evaluate the effect of newly introduced coffee post- harvest machineries and driers on coffee raw, cup and total quality as compared to the conventional proces...
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