Effect of Boiling, Oven Drying and Roasting On the Proximate Composition and Microbial Loads of Cane Rat

Abstract

The study examined the effect of proximate composition, mineral and microbial loads of cane rat (Thryonomys swindarianus) meat of different processing methods. Three (3) live adult cane rats were purchased from reputable cane rat domestication farm in Abeokuta and transported to the wildlife laboratory of the Federal University of Agriculture where the samples were slaughtered and subjected roasting, boiling and oven drying. Small piece of each processed cane rat meat was extracted and placed in sterile plastic containers for proximate, mineral and microbial loads for three (3) consecutive days. The standard procedure described by Holt et al., (1994) method was used for the analysis of moisture content, crude protein, total available carbohydrate and ash. Data obtained were subjected to analysis of variance using least significant difference to separate the means and line graph was used for the microbial count. The results showed that from day 1 to day 3 oven dried meat had the highest ash, F. extract, C. protein and C. fat content compared with other processing methods. In the same vein, high potassium, iron and magnesium content was recorded in oven dry cane rat. Furthermore, there are presence of Staphylococcus aureus, Bacillus spp, Salmonella spp and Escherichia coli in the meat samples which can cause serious health problems. To encourage sustainable utilization of bush meat consumption in urban and rural areas, oven dried bush meat is the most appropriate method of processing, this should be used and encourage by the seller.