Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Go
Journal of Food and Nutrition Research. 2016, 4(2), 121-125
DOI: 10.12691/jfnr-4-2-9
Open AccessArticle

Effect of African Yam Bean (AYB) (Sphenostylis stenocarpa) on the Quality Characteristic of Extended Meat Ball

Elsie Balafama Banigo1 and David Barine Kiin-Kabari1,

1Department of Food Science & Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria

Pub. Date: March 09, 2016

Cite this paper:
Elsie Balafama Banigo and David Barine Kiin-Kabari. Effect of African Yam Bean (AYB) (Sphenostylis stenocarpa) on the Quality Characteristic of Extended Meat Ball. Journal of Food and Nutrition Research. 2016; 4(2):121-125. doi: 10.12691/jfnr-4-2-9

Abstract

The study was aimed at optimizing the basic formulation and processing conditions for the preparation of comminuted meat ball, extended with AYB paste (hydrated 1:1w/w). Four levels of African Yam Bean (AYB) paste (5, 10, 15, and 20%) were used as extender replacing lean meat in the formulation and preparation of comminuted meat ball. Physicochemical and sensory properties of the product were studied. pH, emulsion capacity, fat and moisture emulsion stability shows a significant deference (P<0.05) with increase in the level of AYB paste with highest value for the product extended with 20% AYB. Fat and moisture loss as well as cooking loss decreased with increase in the levels of substitution. Moisture and protein percent increased significantly (P<0.05) with the increasing extension level as compared with the control, while there was a reduction in fat content. Sensory evaluation for colour, texture decreased significantly (P<0.05) with increasing levels of inclusion of AYB. The product showed no significant difference (P<0.05) with control at 5% level of addition. However, flavour/taste compared favourably with the control up to 5% AYB up to 15% AYB flour addition in the comminuted meat ball. The study showed that AYB paste can be used as meat extender in the production of comminuted meat balls.

Keywords:
African yam bean meat meat ball quality characteristics

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Emelike N.J.T, Uwa F.O, Ebere C.O and Kiin-Kabari D.B (2015). Effect of drying methods on the physico-chemical and sensory properties of cookies fortified with Moringa (Moringa olelfera) leaves. Asian Journal of Agriculture and Food Sciences, 3(4), 361-367.
 
[2]  Kiin-Kabari D.B and Giami S.Y (2015). Physicochemical properties and in-vitro protein digestibility of non-wheat cookies prepared from plantain flour and Bambara groundnut protein concentrate. Journal of Food Research, 4(2), 78-86.
 
[3]  Aiking H. (2011). Future protein supply. Trends in Food Science and Technology, 22, 112-120.
 
[4]  Emelike N.J.T, Barber L.I and Ebere C.O (2015). Proximate, mineral and functional properties of defatted and undefatted cashew (Anacardium occidentale Linn.) kernel flour. European Journal of Food Science and Technology, 3(4), 11-19.
 
[5]  Dijkstra D.S, Linnemann A.R and Van-Boekel J (2003). Towards sustainable production of protein-rich foods appraisal of eight crops for Western Europe. Part II: Analysis of the technological aspects of the production chain. Critical Reviews in Food Science and Nutrition, 43, 481-506.
 
[6]  Liday (2013). Protein from land plants potential resources for human nutrition and food security. Trend in Food Science and Technology, 32:25-42.
 
[7]  Adebowale A.A and Sanni, S.1. (2009). Acetylated and Succinylated derivative of African yam bean protein isolate. Journal of Food Technology, 2, 34-46.
 
[8]  Uguru M.I and Madukaife S.O (2001). Studies on the variability in agronomic and nutritive characteristics of African yam bean (Sphenostylis stenocarpa Hochst ex. A. Rich. Harms). Plant Production and Research Journal, 6, 10-19.
 
[9]  Okigbo B.N (1973). Introducing the yam bean (Sphenostylis stenocarpa) (Hochst ex. A. Rich) Harms. Proceeding of the first IITA Legume Improvement Workshop, 29th Oct., - 2nd Nov., 1973, Ibadan, Nigeria, 224-238.
 
[10]  Emiola I.A (2011). Processed African yam bean (Sphenostylis stenocarpa) in broiler feeding: performance characteristics and nutrient utilization. Journal of Environmental Issue and Agriculture in Developing Countries, 3(3), 123-131.
 
[11]  Oke M.O, Sobowale S.S and Ogunlakin G.O (2013). Evaluation of the effect of processing methods on the nutritional and anti-nutritional compositions of two under-utilized Nigerian grain lugumes. Pakistan Journal of Biological Sciences, 16, 2015-2020.
 
[12]  Adewale B.D, Dume D.J, Vroh-Bi I, Kehinde O.B, Ojo D.K, Adegbite A.E and Franco J (2012). Morphological diversity analysis of African yam bean and prospects for utilization in yermplasm conservation and breeding. Genetic Resources and Evolution, 59(5), 927-936.
 
[13]  Yetunde E.A, Ukpong S.U, Olajumoke L and Ime F.A (2009). Nutrient composition and sensory properties of cakes made from wheat and African yam bean flour blends. Journal of Food Technology, 7(4), 115-118.
 
[14]  Fasoyiro S.B, Ajibode S.R, Omele A.J, Adeniyan O.N and Farinde E.O (2006). Proximate mineral and antinutritional grain legumes in South-Western Nigeria. Nutrition Food Sciences, 36, 18-23.
 
[15]  Wokolo E.A (1994). Nutrient assessment of African yam bean (Sphenostalis stenocarpa) and Bambara groundnut (Voandzea subterrannea). Journal of science, Food and Agriculture, 41, 123-129.
 
[16]  Eneche H.E (2005). Enrichment of stared flours with African yam bean concentrates. Journal of Nutritional Science, 26, 30-37.
 
[17]  Gujral H.S, Kaur A, Singh N and Sodhi S.N (2001). Effect of liquid whale egg, fat and textured soy protein on the textured and cooking properties of raw and baked patties from goat meal. Journal of Food Engineering, 53, 377-385.
 
[18]  Dzuelie T, Joel-Scher J and Hardy I (2002). Common bean flour as an extender in beef sausages. Journal of Food Engineering, 52(2), 143-147.
 
[19]  Serdaroglu M. and Rmencioglu O.D. (2004). Effect of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on same properties of Turkish type meat balls (koefte). Meat Science Journal, 68(2), 291-296.
 
[20]  Teye G.A, Owusu E.K and Nyasordzi J (2009). Cowpea flour as non-conventional filler in comminuted beef and pork frankfurter sausages. Ghanaian Journal of Animal Science, 4(1), 39-45.
 
[21]  Okoaka J.C and Potter N.N (1979). Physico-chemical and functional properties of cowpea powder processed to reduce beany flavor. Journal of Food Sciences, 44, 1235-1240.
 
[22]  Lin C.S and Zayas J.F (1987). Functionality of defatted corn germprotein in a model system fat binding capacity and water retention. Journal of Food Sciences, 52, 1308-1312.
 
[23]  Soloview A.A (1966). Meat Aging. In: Food Chemistry. Pub. (Moscow), 53-164, 243-303.
 
[24]  Keaten J.T, Foeyedine E.A and Patanoanke C (1984). A comparison of non-meat proteins sodium tripolyphosphate and processing temperature effects on physical and sensory properties of frankfurters. Journal of Food Sciences, 49, 1462-1466.
 
[25]  AOAC (2004). Official methods of analysis of the association of official analytical chemists, 20th ed.
 
[26]  BSI (1993). British Standard Institute of Assessors for Sensory Analysis. Guide for Selection, Training and Monitoring of Selected Assessors. BSI17667, U.K.
 
[27]  Wahua T.A.T (1999). Applied Statistics for Scientific Studies. African Link Press, Aba, Nigeria.
 
[28]  Mbougueng P.D, Tenin D, Tehiegang C and Scher J (2015). Effect of starch type on the physicochemical and textural properties of beef patties formulated with local spices. American Journal of Food Science and Technology, 3(2), 33-39.
 
[29]  Olawuni I, Ojukwu M, Nwakaudu A, Ibeawuchi C, Ahaotu N.N, Onyemeke E.N and Igboanugo C.O (2013). Effect of pH and temperature on functional and physicochemical properties of African yam beam (Sphenostylis stenocarpa) flour. International Journal of Agricultural and Food Science, 3(1), 34-38.
 
[30]  WHO (1990). World Health Organisation Study Group “Diet” Nutrition and the Prevention of Chronic Diseases. WHO Technical Report 1990 Ser. 799.
 
[31]  Crehan C.M, Hughes E, Troy D.J and Buckley D.J (2000). Effects of fat level and maltodextrim on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Science Journal, 55, 463-469.
 
[32]  Teye G.A, Teye M and Boamah G (2012). The effect of cowpea (Vigna unguiculata) flour as extender on the physico-chemical properties of beef and ham burgers. African Journal of Food, Agriculture, Nutrition and Development (AJFAND), 12(7), 7019-7034.
 
[33]  Ammar M.S (2012). Influence of using mustard flour as extender on quality attributes of beef burger patties. World Journal of Agricultural Sciences, 8(1), 56-61.
 
[34]  Bhat F and Pathak V (2011). Effect of black bean (Vigna mungo) on the quality characteristics of oven-roasted chicken seekh kababs. Journal of Stored Products and Port-Harvest Research, 2(1), 15-23.