Production And Evaluation Of Beef Patties Extended With Soybean, Groundnut A1d Yello Flours

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