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.
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AGOMOH, C (2021). Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipornoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers. Repository.mouau.edu.ng: Retrieved May 20, 2024, from https://repository.mouau.edu.ng/work/view/production-of-sausage-like-products-using-mixtures-of-sweet-potato-ipornoea-batatas-and-bambara-groundnut-voandzeia-subterranea-flours-as-fillers-7-2
C., AGOMOH. "Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipornoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 03 Jun. 2021, https://repository.mouau.edu.ng/work/view/production-of-sausage-like-products-using-mixtures-of-sweet-potato-ipornoea-batatas-and-bambara-groundnut-voandzeia-subterranea-flours-as-fillers-7-2. Accessed 20 May. 2024.
C., AGOMOH. "Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipornoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 03 Jun. 2021. Web. 20 May. 2024. < https://repository.mouau.edu.ng/work/view/production-of-sausage-like-products-using-mixtures-of-sweet-potato-ipornoea-batatas-and-bambara-groundnut-voandzeia-subterranea-flours-as-fillers-7-2 >.
C., AGOMOH. "Production Of Sausage-Like Products Using Mixtures Of Sweet Potato (Ipornoea Batatas) And Bambara Groundnut (Voandzeia Subterranea) Flours As Fillers" Repository.mouau.edu.ng (2021). Accessed 20 May. 2024. https://repository.mouau.edu.ng/work/view/production-of-sausage-like-products-using-mixtures-of-sweet-potato-ipornoea-batatas-and-bambara-groundnut-voandzeia-subterranea-flours-as-fillers-7-2