ABSTRACT

The production and evaluation of beef patties extended with groundnut, soybean and melon flours was studied. The various flours were added at lO?/o, 20% and 30% levels and evaluated organoleptically and micrcbiologically. Results showed that beef patties could be supplemented up to 30% level without any Sinificant differences in product quality with vegetable flours. Storage of extended patties for 48 hours at 37°C produced patties with microia1 growth invisible. Consumers studies conducted showed that the samples extended with grozmdnut and soybean were generally acceptable.

TABLE OF CONTENTS

TITLE PAGE

CERTIFICATION ii

DEDICATION -- lii

ACKNOWLEDEMENT iv

TABLE OF CONTENTS v-vu

LIST OF TABLES vii

LIST OF FIGURES viii

ABSTRACT ix

CHAPTER ONE

INTRODUCTION 1-3

OBJECTIVES 4

CHAPTER TWO

LITERATURE REVIEW

Groundnut: Availability And Composition Processing and Utilization 5-9

Soybean: Composition and Utilization

Nutritional value of Soybean Ii

Melon: Utilization

Meat Extenders

CHAPTER THREE

MATERIALS AND METHODS

Raw Materials 1 6

Processing of Soybean 16

Processing of Groundnut Flour 17-18

Processing of Melon Flour 18

Formulation of Vegetable Materials 18-19

Preparation of Patties --- 19

Proximate Analysis 20

Fat Content Determination 20

Ash Content Determination 21

Moisture Content Determination - 22

Crude Protein Determination 22-23

Microbial Analysis 23

Sensory Evaluation 24-25

CHAPTER FOUR

RESULTS AND DISCUSSIONS

Proximate Composition of Beef Patties 26-27

Sensory Evaluation 28

Sensory Values of Beef Patties 28-30

Microbial Result - 31-33

Conclusion and Recommendation 34

References 35-41

Anpendix - - - 42-45