Proximate Composition, Thiobarbituric Acid and Sensory Properties of Chicken-Breadfruit Patties with Piper guineense and Monodora myristica Oleoresins

Abstract

The proximate composition, thiobarbituric acid value (TBA) and sensory properties of Piper guineense and Monodora myristica oleoresin spiced chicken-breadfruit patties at refrigerated storage for four weeks were evaluated. Breadfruit flour replaced 15 % of chicken and two concentrations (0.5 and 1 %) of P. guineense and M. myristica oleoresins were separately incorporated in the production of the patties. Moisture, protein and fat content of the patties varied significantly (P≤0.05) from 22.9 - 36.98 %, 11.14 - 18.13 % and 2.49 - 3.66 % respectively. Ash, fibre and carbohydrate ranged from 3.30 - 4.20 %, 0.84 - 4.61 % and 40.89 - 50.06 % respectively. The initial TBA values for the samples varied significantly (P≤0.05) from 2.96 - 3.51 mg maloadehyde/kg with an increase of 13 - 21. 17 - 24, 20 - 27 and 24 - 29 % at week 1, 2, 3 and 4 respectively. P. guineense and M. myristica oleoresins significantly (P≤0.05) reduced oxidative rancidity. Colour, flavour and overall acceptability of the patties decreased significantly (P≤0.05) from moderate likeness to slight dis-likeness. Breadfruit flour, P. guineense and M. myristica oleoresins will be of relevance in the production of an acceptable compositionally balanced chicken-breadfruit patties with less rancidity.