Effects Of Citrullus Vulgaris (“Niri”) As An Extender In Beef Sausage

ABSTRACT

This study was conducted to determine the nutritional composition of “niri” (Citrullus vulgaris) seeds and its effect as an extender in beef sausages. The nutritional composition of whole “niri” seed, its purees (raw and roasted) and Chaffs (raw and chaffs) were determined using standard procedures. The purees and chaffs were used as extenders at 0, 5, 15 and 25 % inclusion levels in beef sausages. Sensory analyses were conducted using the British Standard procedures on days 1, 7 and 14 after production using a fifteen member trained panel. Nutritional, physico-chemical and peroxide analyses were also conducted using standard procedures. The results were analysed using two-way ANOVA of Genstat Discovery edition 4. The results revealed a high protein and oil contents in whole “niri” seeds. There were no significant differences (p < 0.05) in the sensory parameters of sausages extended with “niri” purees except for colour. The colour of raw “niri” puree extended beef sausages were similar (intermediate) but that of roasted purees decreased (dark to very dark) with increasing inclusion level. Proximate results showed no significance (p > 0.05) in ash and carbohydrate contents of puree extended samples. Significant differences (p < 0.05) were recorded in fat, moisture, protein and mineral contents. High inclusion levels of purees resulted in high pH of sausages. Peroxide values of all extended sausages were above acceptable limits with raw puree products recording exceedingly high values in each week than the roasted (puree and chaff) samples. Sausages that were extended with “niri” chaffs recorded no significant differences (p > 0.05) for all sensory parameters except colour during the evaluation period. Colour scores of roasted chaff products were very dark while raw chaff products were dark. There was significant difference (p < 0.05) in all nutritional parameters of chaffs extended sausages.