PHYSICO-CHEMICAL PROPERTIES OF SUYA PREPARED WITH CINNAMON

Abstract

This study was carried out to evaluate the physico-chemical properties of suya (tsire) processed with cinnamon (cinnamomum verum). Semi membranous muscles from a mature bull were sliced into thin sheet and dried cinnamon bark was prepared to obtain its powder. The study comprised of five treatments with twenty-five (25) replicates per treatment in completely randomized design. Suya prepared was analyzed for water holding capacity (WHC), pH and oxidative rancidity. T2 at 2.5% cinnamon-based suya has the highest water holding capacity with the value of 70.00% and least value record T4 at 7.5% cinnamon-based suya of 53.33%. Treatment (T2) of 2.5% cinnamon-based suya recorded the highest value of 6.82 and the least recorded at treatment four (T4) with 6.52 at 7.5% cinnamon-based suya. Treatment five (T5) had the highest oxidative rancidity (4.04) while the least oxidative rancidity was obtained in treatment one (control). In conclusion, 2.5% to 5% cinnamon could be added to suya because it improves the water holding capacity, pH and oxidative rancidity.