Effect of African Yam Bean Flour as an Extender on the Physicochemical and Sensory Properties of Cooked Beef Sausage

Abstract

Purpose: The effect of African yam bean flour as an extender on the physicochemical and sensory properties of cooked beef sausage was studied. Methodology: Sausage samples were produced using beef and African yam bean flour (AYBF) as extender at 5%, 10%, 15% and 20% substitution levels while 100% beef sausage served as the control. The proximate composition and sensory properties of the formulated products were determined using standard methods. Findings: Proximate analysis revealed a significant (p<0.05) decrease in moisture content (71.45-65.50%), ash (2.45-0.30%), and fat (10.10-1.90%) with a corresponding increase in crude protein (23.06-28.00%), crude fibre (3.80-16.20%) and carbohydrate (5.74-7.91%) as beef was partially replaced with AYBF. Beef sausages containing AYBF showed a significantly lower pH and better water holding capacity and emulsion properties compared to the control sample. Sensory analysis also showed a significant (p<0.05) decrease in the mean sensory scores for taste, mouthfeel, aroma and overall acceptability. Colour and hardness of the products were improved at AYBF supplementation level of 5%. Generally, the control sample was not significantly (p>0.05) different from samples supplemented with 5% AYBF. Recommendations: It is concluded that the incorporation of AYBF could be an effective ingredient to improve the quality and sensory properties of beef sausage with reduced fat content. Thus, the use of full African yam bean flour as an extender at 5% substitution level for cooked beef sausages is feasible as this will reduce the amount of meat used, thereby reducing the cost of the cooked beef sausage and at same time producing nutritious sausages.