SENSORY EVALUATION OF BEEF SAUSAGE PRODUCED FROM SUBSTITUTING WHEAT FLOUR FOR SORGHUM FLOUR

K. A. Sanwo; S. O. Iposu; B. O. Olatunji; O. O. Sokoya; O. Y. Ayo-Ajasa; J. A. Adegbite

doi:10.51791/njap.vi.6803

Auteurs

K. A. Sanwo Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State, Nigeria
S. O. Iposu Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State, Nigeria
B. O. Olatunji Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State, Nigeria
O. O. Sokoya Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State, Nigeria
O. Y. Ayo-Ajasa Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State, Nigeria
J. A. Adegbite Federal University of Agriculture, PMB 2240, Abeokuta, Ogun State, Nigeria

DOI :

https://doi.org/10.51791/njap.vi.6803

Mots-clés :

Beef, sausage, sorghum flour, wheat flour

Résumé

Five batches of beef sausage at 500g each, were each measured and replicated thrice, wheat flour was substituted with sorghum flour as follows: Batch 1(0% millet); Batch 2 (5% millet); Batch 3 (10% millet); Batch 4 (15% millet); Batch 5 (20% millet). Sensory characteristics of the sausages such as colour, flavor, juiciness, tenderness, overall flavor and overall acceptability were measured using a nine point hedonic scale of 1 = Dislike extremely to 9 = Like extremely. Data was subjected to one-way analysis of variance using SAS (2000) while differences between means were determined using the same statistical package. Result showed significant differences (p < 0.05) in all the parameters measured except saltiness. Batches 1 to 3 were scored high in overall flavour and acceptability of the beef sausage. It was concluded that up to 10% wheat flour substitution with sorghum flour is acceptable in beefsausage production