INFLUENCE OF COLOURANTS (TURMERIC AND JA’WA POWDER) ON THE PROXIMATE COMPOSITION OF BROILER MEAT

Abstract

This study evaluated the influence of natural and synthetic food colourants on the proximate composition of broiler chicken meat. Natural colourant, including Turmeric powder and the synthetic dye, Ja’wa powder (Sudan Dye) were used as the treatments. Proximate analysis of the colourants and broiler chicken meat were carried out. Data obtained on proximate composition of broiler chicken meat processed with different colourant were analyzed using Analysis of variance while significant differences were compared using Duncan multiple range test. Results revealed that Turmeric powder significantly enhanced meat quality, evidenced by the highest dry matter (92.50%) and crude protein (50.79%), indicating better retention of solids and protein synthesis. Broilers meats cured with Ja’wa powder exhibited the highest fat content (6.79%), impacting flavor but posing concerns for lean meat preferences. Ash content remained unaffected across treatments, while NFE was highest in the control group, suggesting minimal glycogen storage in broiler meat cured with Turmeric powder. In conclusion, Turmeric powder proved to be the most beneficial natural colourant for enhancing protein and overall nutritional quality, while the synthetic Ja’wa showed potential for increasing fat deposition which can lead to health implications. The findings highlight the utility of natural additives in improving meat quality for health-conscious consumers.