EVALUATION OF THE PHYSICO-CHEMICAL, SENSORY, MICROBIAL, PROXIMATE AND MICRONUTRIENTS STABILITY OF DAMBO NAMA
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This is to certify that the research work, "evaluation of the physico-chemical, sensory, microbial, proximate and micronutrients stability of dambo nama" by ---, Reg. No. --/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.
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DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.
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The physico-chemical, sensory, microbial, proximate and micronutrients stabilityattributes of dambu-nama, a dried Nigerian meat product were studied withalaboratoryproductandsimplemodernpackaging.Themostoptimumprocessingtime,vizcookingandsteamingfor60,90and120minrespectively,wasdetermined.Thesixresultingproductsweresubjectedtoa9-pointhedonicscaleandresultsshowedthattheproductofcookingfor90minwasthe most adequate and acceptable in all organoleptic attributes by the sensory panellists. Process standardization wasachieved by optimization ofthe cooking time and formulation ofa standard ingredient mix.Proximate compositionofthefinishedproductshowedthatmoisturerangedfrom5.50%laboratorydambu-nama(LDBN)to7.60%traditionaldambu-nama (TDBN), protein from 46.51% (LDBN) to 39.19% (TDBN), Ash from 5.76% (LDBN) to 4.90%(TDBN), crude fibre from 0.015% (LDBN) to 0.72% (TDBN), crude fat from 15.65% (LDBN) to 24.94% (TDBN),and carbohydrate by difference of 26.54% (LDBN) to 22.64% (TDBN). The hydrogen ion concentration (pH),bulk density, Thiobarbituric acid (TBA), microbiological and sensory attributes of the product packed in low densitypolyethylene(LDPE),highdensitypolyethyelene(HDPE),Aluminiumfoil(Af)andplasticcontainers(Pc)storedat 30 ± 10oC were evaluated at 0, 3, 6, 9 and 16 weeks. The traditional dambu-nama packed in plastic containers grewvisible moulds while others did not show any visible growth. The findings show that boiling for 90 minutes is the bestprocessingtechniqueforpreparationofhighqualitydambu-nana.
Keywords:Dambu-nama,standardization,physico-chemical,microbiologicalandsensoryevaluation.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
- INTRODUCTION
- BACKGROUND OF THE STUDY
- PROBLEM STATEMENT
- AIM AND OBJECTIVES OF THE STUDY
- SIGNIFICANCEOFTHESTUDY
- LIMITATIONS OF THE STUDY
- RESEARCH QUESTION
- DEFINITION OF TERMS
CHAPTER TWO
LITERATURE REVIEW
- REVIEW OF THE STUDY
- DAMBU NAMA
- DAMBU NAMA INGREDIENTS
- BEEF
- HISTORICAL BACKGROUND OF BEEF
- PRODUCTION OF BEEF
- COOKING METHOD OF BEEF
- NUTRITIONAL CONTENT OF BEEF
CHAPTER THREE
- MATERIALANDMETHODS
- SAMPLE MATERIALS AND PREPARATION
- PROXIMATECOMPOSITION
- SENSORYEVALUATIONBEFORESTORAGE
- STORAGESTUDIES/PACKAGING
- PHYSICO-CHEMICALANALYSIS
- MICROBIOLOGICALANALYSIS
- SENSORYEVALUATIONONSTORAGE
- STATISTICALANALYSIS
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
CHAPTER FIVE
- CONCLUSION
REFERENCE
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Meat is the flesh of animals consumed for food. Inthetropics,thebulkofmeatconsumedisderivedfrom sheep, cattle, goat, pig, deer, antelope, rabbit,squirrel, rat, elephant, camel and other mammaliananimals both domesticated and wild. It is alsoobtained from poultry, including chickens, turkey,ducks,guineafowl,geeseandmeatfromotheravianand reptilian animals; fish, crayfish, crabs, lobsterandotherseafoods;snailsandothermolluscsandinsects(IhekoronyeandNgoddy,1985).
Meatishighlyperishableandneedstoundergosomeform of preservation if it is not to be wasted. Asubstantial amount of the dietary protein in Nigeriais obtained through crops. The level ofanimalprotein intake is only about 17 per cent of the totalproteinconsumedbytheaverageNigerian,whichis a far cry from the minimum recommended. Thissituation could be improved upon by developingthe food processing sector, especially meat andmeat products (Igene et al., 1997). This view issimilar to that of Ihekoronye and Ngoddy (1985)thatstatesthatcerealgrainsprovidepeopleofthetropicswithabout75%oftheircaloricintakeand67%oftheirproteinintake.
Dambu-namaisaNigeriantraditionallyspiced,cooked,pounded, shredded and dried meat product which iscommonly obtained using beef, goat meat, mutton,or camel meat and is popularly consumed in theNorthernpartsofNigeria.Theproductappearstohavedevelopedasameansofpreservingmeat,inthe absence of facilities for refrigerated storage bythe early Fulani and Hausa herdsmen (Igene et al.,1990).
The traditionally processed Dambu-nama delicacyishighlyacceptabletoconsumersbecauseofits soft and tender taste compared to the hard,non-soft kilishi product. However, it poses veryserious health hazards because of the handling andprocessingmethodsbythelocalmanufacturersaswell as the hawking system all of which exposethepre-andpost-processedproductstomicrobialcontamination. There is a demand to improve theprocessing, storage, distribution and overall qualityof Nigerian traditional meat products (Okonkwo,1984).
Developingcountries,includingNigeria,havelimitedaccesstomeatandmeatproductsbecauseofits high cost. This is due to the fact that productionand rearing of animals is far below demand andthe preservative technology is grossly inadequate,resulting in high perishability of meat and meatproducts.
Themajoradvantageofdambu-namaoversuyaandkilishi is the increased surface area after poundinganditischeaper.
The objectives of this study to evaluate the physico-chemical, sensory, proximatemicrobiological and micronutrient properties of Dambo nama.
1.2 PROBLEM STATEMENT
Dambo namaisnowadaysgainingpopularity, they are sold everywhere mostly in thenorthern part of Nigeria.Therefore,theirmicrobiologicalsafety depends on hygiene standards whilst their nutritional values depend on the mixing/ingredients. Recent studies have shown that there is an increase in microorganism associated with dambo nama and at the same time highnutritional value was recorded. The presents of these microorganisms can cause harm to consumers whendambo nama are consumed. This study was carried out to identify these micro-organisms especially those that are pathogenic to humans so as to reduce the risk of contamination and infection arising from consuming cookies and also to determine their nutritional values.
1.3 AIM AND OBJECTIVES OF THE STUDY
This study aimed at isolating, identifying and counting bacterial and fungal contaminants of dambo nama sold and todetermine the physico-chemical and micro nutrients composition of dambo nama.
The objective are
- To identify microorganisms associated with dambo nama.
- To study the effect of micro-organism on human health
- To determine the difference between traditional and laboratory packaged dambo nama.
- To study how micro- organism can be contacted from Dambo nama
- To determine the physicochemical, sensory, microbial, proximate and micro-nutritional properties of Dambo nama produced from locally available ingredients.
1.4 SIGNIFICANCE OF THE STUDY
This study will be useful to consumers of Dambo nama by creating awareness of the presents of microorganism in Dambo nama which at the end will promote wellbeing of consumers.
A continuous consumption of locally available flour made beef products (Dambo nama) is highly associated with the reduced risk of chronic and degenerative diseases. In this sense, scientists and technologists have been focused on the development of mixture methodology for quality evaluation of Dambo nama.
1.5 LIMITATION OF THE STUDY
There are many different beef product sold in our environment such as kilishi suya, but in this study only Dambo nama taken as samples.
1.6 RESEARCH QUESTIONS
At the end of this work, student involved shall be able to give answers to the following questions:
- What type of nutrient is commonly found in Dambo nama?
- What are bacteria found in Dambo nama?
- Is Dambo nama safe for consumption?
1.7 DEFINITION OF TERMS
i. Microorganism or microbe: is an organism that is so small that it is microscopic (invisible to the naked eye).
ii. Microbiological contamination:refers to the non-intended or accidental introduction of microbes such as bacteria, yeast, mould, fungi, virus, prions, protozoa or their toxins and by-products.
CHAPTER FIVE
5.1 CONCLUSION
From this study the following conclusions are drawn: that cooking (boiling) for 90 min is the best processing technique that gives high fluffiness. The young, vulnerable and aged populace can consume dambu-nama because of its tenderness when compared to kilishi or suya. The added ingredients improve its proximate values and also act as an antioxidant. The packaging materials employed are better used as primary packaging materials for the purpose of commerciailizing the product; these packaging materials will not look attractive and they are too flexible and may take up moisture.
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