Abstract
This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.
Highlights
The quest and desire for meat products including beef sausages have increased due to their good taste, nutrient composition, and demand for ready-to-eat meals (Ossom et al, 2020a; Yadav and Yadava, 2008)
This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender
The results showed that pearl millet improved the mineral composition of the beef sausages and reduced cooking loss at the highest inclusion level
Summary
The quest and desire for meat products including beef sausages have increased due to their good taste, nutrient composition, and demand for ready-to-eat meals (Ossom et al, 2020a; Yadav and Yadava, 2008). The development and formulation of meat products that are cheaper with better nutrient composition is the way forward This can be achieved by the use of extenders. Pest resistant, and can withstand poor soil conditions (Lang, 2020; Nithiyanantham et al, 2019) They are a good energy crop for reducing malnutrition, potential prebiotic and probiotic, customary medicine, and a portion of vital food to preserve health (Lang, 2020; Muthamilarasan et al, 2016; Nithiyanantham et al, 2019). When bread crumbs or grains are included, they act as extenders
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