eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2016-03-09 4 2 121 125 10.12691/jfnr-4-2-9 JFNR2016429 article Elsie Balafama Banigo 1 David Barine Kiin-Kabari kabaridavid@yahoo.com 1 Department of Food Science & Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria 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. http://pubs.sciepub.com/jfnr/4/2/9/jfnr-4-2-9.pdf African yam bean meat meat ball quality characteristics