Effects of Two Leaf Extracts on Sensory Quality of Minced Meat (Dambun Nama) Processed from Various Animal Sources

Abstract

This study was conductedto investigate the effects of sabara and zogale teated dambun nama(minced meat) processed from fresh raw meat of high grades, 5kg each, of beef, mutton, chevon, and broiler chickenon sensory quality and acceptance. The two leaf extracts (zogale; Moringa oleifera and sabara; Guiera senegalensis) used in the study were analyzed for anti nutritional factors (tannin, saponin, phytate, alkaloid and flavonoid). There were significant differences (P<0.05) with respect to species in sensory attributes with chevon and camel meat being more preferred followed by beef, mutton and broiler chicken. However, Sensory attributes of sabara treated (SDN), zogale treated (ZDN) and non treated dambun nama (NDN) were significantly (P<0.001) different; with NDN being superior in all the attributes investigated. For instance, taste, flavour, appearance, colour, aroma and acceptability were better (P<0.001) in the NDN than SDN and ZDN; values being (7.56±0.11 vs 6.84±0.14 and 7.16±0.13), (7.31±0.11 vs 6.77±0.12 and 6.81±0.13), (7.34±0.11 vs 6.78±0.11 and 6.71±0.12), (7.32±0.11 vs 6.75±0.12 and 6.76±0.12), (7.16±0.12 vs 6.57±0.13 and 6.59±0.12), (7.42±0.12 vs 6.62±0.15 and 6.82±0.14), respectively. There were high and significant (P<0.001) positive correlations among all the sensory attributes investigated. For instance, aroma vs acceptability (r= 0.79; P<0.001), colour vs aroma (r= 0.71; P<0.001), appearance vs acceptability (r= 0.65; P<0.001), flavour vs appearance (r= 0.66; P<0.001), appearance vs aroma (r= 0.66; P<0.001).The study concludes that sabara and zogale leaf extracts had very low anti nutritional factors and can be incorporated in processing dambun nama without any deliterious effect. Beef, mutton, chevon, camel and broiler chicken meat had excellent nutritional values in processing dambun nama.

Key words: Dambun nama, Nigerian meat product