Abstract
The bioavailabilty of the Beef Based <em>Dambu-nama</em> (BBDN) were evaluated by the analysis of the amino acids, minerals, vitamins and proximate composition using four processing treatments. Samples of Beef Based <em>Dambu-nama</em> (BBDN) were processed using (4) separate treatments and analyzed for their sensory and chemical characteristics. The chemical properties evaluated includes; chemical, amino-acid composition and the mineral contents. The treatments were 425 (cooked for 90 min and not fried), 509 (cooked for 60 min and fried for 10 min) and 511 (cooked for 60 min and not fried). The sensory result showed high acceptability of the product though sample 430 (cooked for 90 min and shallow fried for 10 min) was the most preferred. Result of the proximate composition showed that the crude protein was high (37.14-45.86%), low fat content (11.2-17.84%) and high ash content (4.87-5.18%), which indicate that BBDN (beef based <em>Dambu-nama</em>) have a high nutrient content. The Thiobarbituric Acid (TBA) value of 0.40-0.45 mgmaloaldeyd e/g sample also indicates that there is no lipid oxidation while the high relative pH of 6.32-6.34 indicates that the animal was stressed before or during the slaughtering process. Similarly, the low moisture content (5.10-7.00%) guarantees longer shelf life because of the low water activity which inhibits microbial growth. The amino acid composition also showed that BBDN have excellent values for both essential and non-essential amino acid which are important components for healing and protein synthesis processes. The mineral concentration of BBDN also showed that the Ca/P, Na/K ratio was higher than (1) and thus an excellent food because sodium and potassium are required to maintain osmotic balance of body fluid, pH of the body and regulate muscle and nerve irritability.
Highlights
Meat makes a valuable contribution to diet in developing countries because of its nutritional importance, as a source of protein, having high biological value, an excellent source of many nutrients; especially protein, fat, B-vitamin, Iron, Zinc and Vitamin A and essential and non-essential amino-acid needed to build, maintain and repair body tissues (Alonge, 1984)
The objective of this study is to evaluate the sensory, chemical, amino acid, minerals and vitamins
The product was cooled and packaged in Low Density Polythene (LDPE) from were samples were drawn for subsequent analysis
Summary
Meat makes a valuable contribution to diet in developing countries because of its nutritional importance, as a source of protein, having high biological value, an excellent source of many nutrients; especially protein, fat, B-vitamin, Iron, Zinc and Vitamin A and essential and non-essential amino-acid needed to build, maintain and repair body tissues (Alonge, 1984). Protein malnutrition is a major public health problem in developing world: diets in these parts predominantly starch, the major food crops being roots and tubers (Arberoumand and Deokule, 2009). Food of animal origin such as meat and meat products contain important nutrients like amino-acids, vitamins, mineral and fatty acid which are essential for growth and development. Modern method of meat preservation might be preferred by consumers, refrigeration equipment is expensive to install and difficult to maintain in tropical developing countries, so dried meat produce often maintain their importance
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