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TY - JOUR AU - Luka, J. S. AU - Oshibanjo, D. O. AU - Okpanachi, U. AU - Adetunji, J. A. AU - Ahmad, Y. AU - Silas, W. S. AU - Petpak, A. PY - 2024/07/08 Y2 - 2026/09/25 TI - EFFECTS OF GRADED LEVELS OF MINT LEAF POWDER ON PRODUCTS YIELD, pH AND AEROBIC BACTERIA COUNT OF CHEVON SUYA FRESHLY PREPARED AND STORED JF - Nigerian Journal of Animal Production JA - NJAP VL - IS - SE - Articles DO - 10.51791/njap.vi.6099 UR - https://mail.njap.org.ng/index.php/njap/article/view/6099 SP - 963 - 966 AB - <p><span class="fontstyle0">This study was carried out to evaluate Suya (</span><span class="fontstyle2">tsire</span><span class="fontstyle0">) treated with </span><span class="fontstyle2">Mentha spicata </span><span class="fontstyle0">leaf (mint leaf) powder. The semi membranous muscles of a Buck were thinly sliced into sheets. Fresh mint leaves were harvested, washed with distilled water, air dried and grinded into powder. This research comprised of three treatments which are the control (0%) 5.0% and 10.0% inclusion levels of mint leaf powder into a standard suya spice with 10 replicates in three batches in a completely randomized design. The suya prepared was analyzed for pH and microbial load at day 0, day 3 and day 6 of storage in the refrigerator at 10</span><span class="fontstyle0">O</span><span class="fontstyle0">C. Data were analyzed using descriptive statistic and ANOVA at α</span><span class="fontstyle0">0.05. </span><span class="fontstyle0">The control has the highest product yield of 95% with increase in the inclusion level of the mint leaf from 5% inclusion level to 10% inclusion level respectively. It was observed that as the inclusion<br>levels of mints leaf increased, there was as increased in the pH values and decrease in aerobic bacteria count with least count in 10.0% mints leaf-based chevon suya. The result of this study showed that the mint leaves up to 10% could be used in suya production due to its ability to reduce microbial load of suya.</span> </p> ER -