“Agidi” is a thick gel produced from fermented maize paste or flour. It is a popular food product in Nigeria and some West African countries (Otunola et al., 2006; Otunola et al., 2007; Osungbaro et al., 2009). Agidi produced from fermented maize flour is inherently deficient in nutrients, especially lysine and some nutrients are leached out because of the poor processing techniques involved in its traditional production (Adeyemi and Beckly, 1986; Adeniyi and Porter, 1978; Adeyemi et al., 1987). Such deficiencies may result in protein malnutrition among consumers of “agidi” particularly the young children who are fed with the product as weaning food (Onyeka and Dibia, 2002; Plahar et al., 2003).
Chemical and microbiological stability of meat and meat products
Abstract
Storage temperature and duration plays an important role in meat processing. Observations in poultry processing plants have shown a serious deviation in storage condition compared to the recommended procedures. Furthermore, there is still a paucity of evidence on the effects of storage temperature and duration on meat quality and microbial population. The aim of this study was to determine the effects of different temperature and duration during storage on physico-chemical properties and microbiological quality of broiler chicken Pectoralis major muscle. Eighty birds were slaughtered and processed, following which the packed boneless breast (PBB) (each bird was to provide two breast muscle samples; left breast and right breast) was divided into four groups, each consisted of 40 PBB. Each group was subsequently assigned to storage either at 4 ◦C, −10 ◦C, −18 ◦C or −40 ◦C, for 24 h before 20 PBB samples from each group were transported to the respective laboratory for meat quality and microbiological analysis. The remaining 20 PBB from each storage temperature were stored for 72 h before being transported for analysis. Results have shown significant increases in drip loss and cooking loss as the storage temperature decreases. Similarly, storage duration significantly affected cooking loss, of which, samples stored for 72 h exhibited higher cooking loss compared to those stored for 24 h. For color, significant differences were only observed in lightness (L*) and redness (a*) values. Longer duration of storage had significantly improved tenderness whereby, samples that have been stored for a shorter duration presented higher pH values. Populations of coliform and Salmonella decreased significantly with decreasing temperature and increasing storage duration
Welfare is a globally broad concept referring to a state of living of an individual or a group, in a desirable relationship with the total environment – ecological economic and social. Labor welfare includes both social and economic content of welfare social welfare is primarily concerned with the solution of various problems of the weaker section of society like prevention of destitution and poverty. It aims at social development by such means as social legislation, social reform social service, social work, social action (Cascio, 2009). For example, U.S. welfare programs fit into 13 large categories which are listed and described below. According to Luthans (2012), all U.S. welfare programs provide benefits to lowincome individuals and families. The programs represent entitlements to all Americans but benefits are only paid to individuals and families with low income. The types of welfare available to individuals in the United States vary from state to state. However, most states offer basic aid such as health care, food stamps, child care assistance, unemployment, cash aid, and housing assistance. The commercial banks play important roles in worldwide economies and their employees are the best sources of delivering good services to their customers
Quantity Evaluation Of Rice Masa Fortified With Animal Protein
Abstract
Masa is a cereal based snack made from rice, maize or millet. It is popularly consumed in the northern regions of Nigeria. The objective of this work was to assess the quantity evaluation of the rice-masa, enriched with animal protein (Goat, cattle and sheep meat) . The enriched rice-masa produced were labelled sample A (100% rice), sample B (rice: goat meat blend (80:20), sample C (rice: cattle blend (80:20) and sample D (rice Goat, cattle and sheep meat (80:10:10). The proximate and mineral composition was evaluated according to standard methods. Anti-nutrient content was also determined. Sensory evaluation was carried out to assess the acceptability of the enriched rice- masa. The chemical analysis showed that protein, fibre, iron, zinc and vitamin A and beta carotene contents were highest in sample D with values 8.35 (±0.08) g/100g, 1.08 (±0.02) g/100g, 2.82 (±0.03) mg/100g, 4.20 (±0.03) mg/100g, 602.3 (±1.28) μg/100g and 420.2 (±0.98) μg/100g re-spectively, while calcium was highest in sample C with a value of 27.34 (±0.06) mg/100g. Moisture and ash contents increased from 47.4 (±0.50) g/100g to 50.9 (±0.80) g/100g and 0.40 (±0.01) g/100g to 1.15 (±0.01) g/100g respectively, while carbohydrate and energy contents decreased from 28.1 (±0.03) g/100g to 21.9 (±0.04) g/100g and 308.42 kcal/100g to 285.64 kcal/100g respec- tively. The sensory evaluation showed that with regards to taste, aroma, texture and overall ac- ceptability, the sample enriched with soybean was more preferred to that enriched with Goat, cattle and sheep meat, or a combination of both. Enrichment of masa could contribute to improvement of nutritional status if promoted as a nutritious, healthy indigenous snack not only where masa is already widely consumed, but also in other parts of Nigeria where it has not found wide acceptance.
CHAPTER ONE
INTRODUCTION Background to the Study
Globally a nutrition transition is occurring, as shown by swift and widespread shifts in food consumption pat- terns towards the western diet and lifestyle. Accompanying this is an increased prevalence of diet-related dis- eases. Developing countries are gradually experiencing a shift from the utilization of indigenous snacks in favour of pastries and western type of snacks especially amongst urban and peri-urban dwellers. In Nigeria, there exist a variety of indigenous snacks such as “Aadun”, a maize-based snack, “Ojojo” made from water yam, “Kulikuli” from groundnuts, and “Masa”, a muffin-like snack made from cereals, among several others. The consumption of these and other snacks dates back several decades in the country’s history, especially among the low income populace, thus contributing to the overall dietary nutrient intake Aletor (2007) . However, some indigenous snacks are defi- cient in one or more essential nutrient. There is therefore a need to improve their nutritional quality thus provid- ing a nutritious and healthier alternative to western snacks which can be acceptable by the consumers.
Masa is a yeast-fermented product which is round in shape, and is prepared in Nigeria and some other West African countries from the flour from millet, maize or rice flour Ayo, J.A.et al (2008) . The product is cooked in a pan with individual cuplike depressions, and is consumed in various forms by all age groups in the Northern states of Nigeria Nkama (1998) , but less so in the Southern and eastern states, except for few rural communities in south western Nigeria where northern immigrants are found. Masa is served either as breakfast, a snack item or sometimes with local soup as a muffin Ayo, J.A.et al (2008) . Like most single cereal based products which are generally low in protein and micronutrients Garba, S.A. (2010), rice-masa is no exception as it is deficient in amino acid lysine Nkama, I. (1993) . Studies have been done on the enrichment of masa using cereal legume combinations Ayo, J.A.et al (2008) Nkama (1998) Nkama, I. (1993) with the results indicating a significant improvement in nutritional quality.
Nigerian cereal products have been successfully enriched using legumes, in particular, soybean. Soy-enriched maize pap (“soy-ogi”) was developed by the Federal Institute of Industrial Research, Oshodi Nigeria (FIIRO), and has established processed technologies for soy-ogi production for both infants and adults FIIRO (2014) . Samuel and Otegbayo also evaluated the chemical and sensory properties of “ogi” enriched with soybean and Goat, cattle and sheep meat, showing that supplementation with legume and animal-based protein-rich foods increased the nutritive value of ogi Otegbayo, B.O. (2006) . Nkama and Malleshi had earlier pointed out that though masa is as popular as ogi (fermented cereal gruel), it receives very little attention Nkama (1998) . The work of Ayo et al. Ayo, J.A.et al (2008) Ayo, J.A., Agu. H. (2008) extended the knowledge frontier on masa, however, review of recent literature showed that there is room for more research on enrichment of masa.
Aims and Objectives of the Study
The aim of this study was on Quantity Evaluation Of ‘Masa’ Fortified With Animal Protein, The researcher The used 3 animal protein from meat gotten from Goat, cattle and sheepDownload Full Material-N5000
