Drying of fish--factors to consider

Although one of the best possibilities for raising the animal protein of the diets of Nigerian is to increase the consumption of fish; particularly through the use of several methods of long term preservation techniques, such as drying, no radical approach has yet emerged. Although, a great deal of the artisanal fish catch is dried for the huge consumer and distant markets, the traditional methods of fish preservation need improvements to cope with demand for increased quantity, shelf-stable, and improved quality of fish products. The paper discusses drying requirements, heat and mass transfer, consumer acceptance, fuel sources, storage and marketing of dried fish products; and suggest ways and means of structurally transforming the artisanal technology of fish dryin

Assessment of Non-Governmental Organisations Activity Orientation and Prospect in Extension Delivery in Edo State, Nigeria

The study examined the prospect of Non-Governmental Organizations (NGOs) engagement in agricultural extension service delivery in Edo State, Nigeria. Specific issues addressed included the type of Non-Governmental Organizations (NGOs) operating in the study area, and their willingness to participate in extension service delivery. Data were collected with the aid of questionnaire, from 143 NGOs selected from the three agricultural zones of the state using Snowball sampling technique. The data collected were analyzed using frequency count and mean as well as Friedman test. The dominant forms of NGOs in the study area were; health (53.1%), economic (vocational skills capacity building) (35.7%), advocacy/good governance (32.9%) civil rights (28.0%), educational development (21%), environmental (16.1%) infrastructural development (8.4%), social welfare (7.7%), Society watchdog (2.8%), conflict resolution (2.8%), agriculture (2.1%) and religion (0.7%). Only few NGOs (23%) were engaged in entrepreneurial activities with crop and livestock farming being dominant. The Freidman test (χ2=41.55) was significant at 5%level indicating that significant differences existed among the NGO types in their willingness to engage in extension service delivery.NGO type such as agriculture (mean= 3.93), economic (vocational and capacity building) (mean=3.75), and educational (mean=3.66) were significantly more willing to engage in agric-oriented activities compared to other NGO types. It was recommended that appropriate policies and enabling environment should be put in place by agricultural policymaker to encourage NGOs participate in extension services, while linkage with ADPs be strengthen to enhance production performance of those engaged in farm enterprises. Key Words: Entrepreneurship, Non-Governmental Organizations, Extension Service Delivery, Edo State

Determination and sensory evaluation of soy flour-meat combinations in the production of meatballs

The increasing cost of animal protein has necessitated the need to investigate the use of cheaper and nutritive alternatives in various food formulations. The study was carried out to determine the appropriate level of soy flour inclusion in meatball production. The soy meat balls were formulated to contain 0%, 10%, 15%, 20% and 25% of full-fat soy flour which was combined with beef and some condiments. Treatments were analyzed in triplicates in a randomized complete block design. A 7-point hedonic scale was used to evaluate the sensory characteristics (colour, taste, texture and overall acceptance) of the products using a semi-trained taste panel. Nutrient proximate composition values and production cost were also determined. Results showed that on the average, soy flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.33% to 12.96%. Meatballs with soy flour inclusions at 10% and 15% were most acceptable (very much liked). The 20% and 25% level of soy flour inclusion were moderately acceptable, thereby indicating acceptability up to 25% level of soy flour inclusion. Soy inclusion reduced production cost by N37.50 on the average at N5.00 per ball when compared with all meat products as well as, increasing the number of balls per mix from 64 balls (control) to an average number of 89.5 balls (soy meatball). It is recommended that further studies of the soy flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Nigerian market

Preliminary Studies on the Development of Meat Balls

The increasing level of urbanization in Nigeria calls for development of improved versions of convenient food products. Meat ball is a value-added meat product made from beef. Three different types of meat balls: Cured Spiced Fried Ball (CSFB), Uncured Spiced Fried Ball (USFB) and Uncured Unspiced Fried Ball (UUFB) were developed all from beef, with variation in spices used and weighing from 17.67g to 18.03g respectively. The three products were evaluated by sensory evaluation panel. The three samples were tested for significant difference in taste, colour and overall likeness. The result showed that there was significant difference between the colour of CSFB and the other two samples (USFB and UUFB) (p <0.05) with CSFB rated highest. There was however no significant difference in the taste of the three samples (p>0.05). Analysis of overall likeness revealed that UUFB was significantly preferred to CSFB and USFB. The UUFB sample was rated highest in terms of overall likeness and may economically complement some of the existing popular meat-based snacks in Nigeria. The significance of the study is discussed

Effect Of Groundnut Flour Substitution On Yield, Quality And Storage Stability Of Kilishi - A Nigerian Indigenous Dried Meat Product

Kilishi, a traditionally sun-dried roasted meat product usually produced using raw meat, Tunkusa (a locally defatted groundnut cake paste), in combination with spices and condiments in the mix was produced after substitution with conventional defatted groundnut flour. This study was undertaken to establish the potential use of conventional defatted groundnut flour in place of Tunkusa in making a better quality and shelf - stable Kilishi. The yield, quality and storage stability of the product were evaluated using standard assay techniques. Yield was estimated as the ratio of weight of Kilishi over the fresh beef. Quality was measured in terms of proximate composition which included protein, fat, carbohydrate, fibre and ash contents, and the amount of calorie obtained from the Kilishi was calculated based on these constituents. Sensory quality attributes were also measured in terms of colour/appearance, flavour, crispiness, texture and overall acceptability. Microbial counts such as total plate, yeast and mould and coliform were measured. Storage stability was evaluated in terms of thiobarbituric acid (TBA), free fatty acid (FFA) and Peroxide value (PV) values prior and following storage in ambient (25-32°C) or refrigerator (7±1°C) for 12 weeks. Yield of the Kilishi (GFK) produced from conventional defatted groundnut flour ingredients was 87.3% compared to 83.7% of traditionally defatted groundnut cake (Tunkusa) Kilishi (TK) (control). The GFK had 12.1% moisture, 51.8% protein, 13.4% fat, 5.1% ash, 2.8% crude fibre and 14.8% carbohydrate compared to TK 11.6%, 49.8%, 11.4%, 5.2%, 3.1%, and 18.9% for these constituents, respectively. GFK also had 387.0 Kcal/100g energy value compared to 377.4 for TK. Both GFK and TK were highly rated in sensory attributes, however, TK had lesser acceptability. Microbial counts were non detectable in the fresh Kilishi products until week 12 and were within standard safe limits (106 CFU/g aerobic and 107 anaerobic counts) thereafter. At week 12, microbial counts were 2.1x101 CFU/g bacteria and 3.0x100 moulds for GFK stored at ambient (25-32°C) condition and 4.5x101 CFU/g bacteria for GFK stored at refrigerator (7±1°C) conditions, whereas TK had 1.6x101 CFU/g bacteria, 1.0x101 moulds and 1.1x101 CFU/g bacteria. Storage for 12 weeks slightly decreased sensory scores, protein and fat contents and also TBA, FFA, PV but moisture increased slightly. It is possible to produce high quality and yield as well as acceptable and shelf stable Kilishi using conventional defatted groundnut flour. Also GFK Kilishi had better quality attributes when compared with TK, Tunkusa Kilishi

Drying Kinetics of Beef during the First Stage Drying of Kilishi

Kilishi refers to thin strips of meat that are first dried, infused in a slurry of spices and groundnut cake, re-dried and roasted over a glowing flame. This study  investigated the effect of drying conditions on the drying characteristics of meat slices for first stage Kilishi production. Thin strips of meat having 3 mm thickness were dried in a rotary dryer at 40, 50 and 60oC and at a constant velocity of 1.0 m/s. Nine thin-layer drying models were applied to predict the moisture ratio of the dried meat slices. Activation energy and effective diffusivity were also calculated. Drying was observed to take place only during the falling rate period and drying time decreased with increasing drying temperature. Of all models tested, the modified Henderson and Pabis model had the best fit at 40 and 60oC while the Wang and Singh model had the best fit at 50 oC drying temperature. Effective moisture diffusivity levels increased with increasing drying temperature and low activation energy was obtained. This research provides information on the low energy  requirement involved in first stage drying of meat for Kilishi production. The data obtained can be used in designing a dryer with optimal efficiency.Keywords: Drying characteristics, Kilishi, activation energy, moisture diffusivity, energy

Preliminary Studies on the Development of Meat Balls

The increasing level of urbanization in Nigeria calls for development of improved versions of convenient food products. Meat ball is a value-added meat product made from beef. Three different types of meat balls: Cured Spiced Fried Ball (CSFB), Uncured Spiced Fried Ball (USFB) and Uncured Unspiced Fried Ball (UUFB) were developed all from beef, with variation in spices used and weighing from 17.67g to 18.03g respectively. The three products were evaluated by sensory evaluation panel. The three samples were tested for significant difference in taste, colour and overall likeness. The result showed that there was significant difference between the colour of CSFB and the other two samples (USFB and UUFB) (p <0.05) with CSFB rated highest. There was however no significant difference in the taste of the three samples (p>0.05). Analysis of overall likeness revealed that UUFB was significantly preferred to CSFB and USFB. The UUFB sample was rated highest in terms of overall likeness and may economically complement some of the existing popular meat-based snacks in Nigeria. The significance of the study is discussed

Development of hamburger using full fat soybean flour

This study determined the level of soy flour appropriate for hamburger (beef patties) production. They were formulated to contain 0%, 10%, 15% and 20% of soy flour respectively with some flavouring agents. A 5-point hedonic scale was used to investigate the sensory characteristics of products in terms of juiciness, colour, flavour, tenderness and overall acceptability. There were no significant differences between various products but were readily accepted up to 20% level of inclusion. This provides opportunity for a further critical evaluation of the limit of soy flour inclusion in beef patties formulation. There was increasing yield as the level of soy flour in the product increased. The unit costs of product decreased with increasing soy flour inclusion [Global Jnl Agric Res Vol.1(2) 2002: 71-77

Effects of polyphosphate and vinegar treatment on quality of danbun nama (a traditional Nigerian meat product)

Lean meat from the hind quarters of bovine (Bos indicus) and spices were obtaine from Maiduguri Monday Market Ltd. The meat was processed into dambun nama&nbsp;after the meat pieces had been treated with polyphosphate (0.3%) alone, and combination of 0.2% vinegar and 0.3% polyphosphate. Samples were evaluated for quality changes along with the non-treated controls during storage at ambient temperature (28°-37°C). The use of polyphosphate increased (P&lt;0.05) the yield of the product and the taste panellist rated the treated products higher (P&lt;0.05) than the non-treated control in terms of taste and overall acceptability. The bacterial counts were generally low and the addition of polyphosphate and vinegar also decreased the total aerobic plate count during 20 weeks of storage. Staphylococcus, Streptococcus and Bacillus species were the main organisms isolated from the product during storage at ambient temperature