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dc.contributor.authorTeye, GA
dc.contributor.authorTeye, M2
dc.contributor.authorBoamah, G
dc.date.accessioned2019-09-23T13:59:46Z
dc.date.available2019-09-23T13:59:46Z
dc.date.created2017-12-20 00:02
dc.date.issued2013-01-09
dc.identifieroai:ojs.ajol.info:article/84210
dc.identifierhttp://www.ajol.info/index.php/ajfand/article/view/84210
dc.identifier10.4314/ajfand.v12i7.
dc.identifier.urihttp://hdl.handle.net/20.500.12424/55350
dc.description.abstractThis study was conducted in search of meat extenders/filler, which would minimize excessive bulging (swelling at the centre) of beef and hamburgers so as to enhance their use in sandwiches. The potential of dehulled cowpea flour was evaluated in beef and hamburgers, to determine its effects on the sensory, physical and chemical characteristics of these products. The Black-eyed cowpea (Vigna unguiculata) varietywas steam treated at 100°C, dehulled, sundried for 48 hours and ground into flour. Boneless beef and pork (6kg each) were minced and apportioned into four groups of 1.5kg each for the preparation of the burgers. The beef and hamburgers were formulated separately at four levels of cowpea flour inclusions; T1 (control; no cowpea flour), T2 (5%), T3 (7.5%) and T4 (10%) of minced meat, on weight basis. All other ingredients were added in equal amounts to the minced beef and mixed in a mechanical mixer, after which they were moulded manually using a cylindrical tube into uniform shapes and sizes, and stored in a chest freezer for 12 hours to harden, after which they were bagged and stored for analyses. The weights, thicknesses and diameters of the products were taken before, and after cooking to determine the physical changes in them. The crude protein, fat moisture and lipid peroxidation ofthe products were determined. The burgers were grilled in an oven to a core temperature of 70°C and served to a 15-member taste panel for evaluation. The results indicate that cowpea flour in burgers increases the crude protein content, reduces the crude fat content and has no negative effect on sensory and lipid peroxidation of these products. There were reductions in product bulging and shrinkage with an increase in cowpea flour inclusion. Cowpea flour is recommended for inclusion in beef andhamburgers up to 10% on weight basis.
dc.format.mediumapplication/pdf
dc.language.isoeng
dc.publisherRural Outreach Program (Kenya)
dc.relation.ispartofhttp://www.ajol.info/index.php/ajfand/article/view/84210/74221
dc.rightsCopyright for articles published in this journal is retained by the journal.
dc.sourceAfrican Journal of Food, Agriculture, Nutrition and Development; Vol 12, No 7 (2012)
dc.subjectburgers, cowpea, extender, sensory, bulging
dc.titleThe effect of cowpea (Vigna unguiculata) flour as an extender on the physico-chemical properties of beef and ham burgers
dc.typeinfo:eu-repo/semantics/article
ge.collectioncode1681-9608
ge.dataimportlabelOAI metadata object
ge.identifier.legacyglobethics:12290113
ge.identifier.permalinkhttps://www.globethics.net/gel/12290113
ge.lastmodificationdate2017-12-20 00:02
ge.lastmodificationuseradmin@pointsoftware.ch (import)
ge.submissions0
ge.oai.exportid149511
ge.oai.repositoryid224
ge.oai.setnameArticles
ge.oai.setspecajfand:ART
ge.oai.streamid2
ge.setnameGlobeEthicsLib
ge.setspecglobeethicslib
ge.linkhttp://www.ajol.info/index.php/ajfand/article/view/84210


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