Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipornoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers

ABSTRACT

The use of mixtures of sweet potato (/pomoea batatas) and Bambara groundnut (Voaiiclzeia sublerm,iea (L) Thours) flours as fillers in sausage —like products were investigated. Sensory evaluation was conducted on the sausage-like products samples, data collected were subjected to statistical analysis using analysis of variance (ANOVA). Sausage-like product made from 100% whole meat (Control Sample) was significantly preferred than other samples formulated. This was followed by 100% bambara nut flour sausage-like product. Proximate analysis conducted on their flours and the processed sausage-like products indicated a great improvement in the nutritional composition of the products. Functional properties of raw flour and the products were investigated. Water absorption capacity of sweet potato flour was 1 .70%, oil absorption capacity, 1 .60%, gelation point temperature, 65°C swelling index, 1.40, bulk density, 0.644g1cm3and foam capacity, 3.70%. On the other hand, the water absorption capacity of bambara nut was 1.50%, oil absorption capacity, 2.00%, gelation point temperature, 60°C swelling index, 1.07, bulk density, 0.552g/cm3 and foam capacity, 17.39%. The Result indicated that processing affected the functional properties of the processed samples.