Description

ABSTRACT

The physico-chemical, sensory, microbial, proximate and micronutrients stability attributes of dambu-nama, a dried Nigerian meat product were studied with a laboratory product and simple modern packaging. The most optimum processing time, viz cooking and steaming for 60, 90 and 120 min respectively, was determined. The six resulting products were subjected to a 9-point hedonic scale and results showed that the product of cooking for 90 min was the most adequate and acceptable in all organoleptic attributes by the sensory panellists. Process standardization was achieved by optimization of the cooking time and formulation of a standard ingredient mix. Proximate composition of the finished product showed that moisture ranged from 5.50% laboratory dambu-nama (LDBN) to 7.60% traditional dambu-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 density polyethylene (LDPE), high density polyethyelene (HDPE), Aluminium foil (Af) and plastic containers (Pc) stored at 30 ± 10oC were evaluated at 0, 3, 6, 9 and 16 weeks. The traditional dambu-nama packed in plastic containers grew visible moulds while others did not show any visible growth. The findings show that boiling for 90 minutes is the best processing technique for preparation of high quality dambu-nana.

Keywords: Dambu-nama, standardization, physico-chemical, microbiological and sensory evaluation.

 

 

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
• SIGNIFICANCE OF THE STUDY
• 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

• MATERIAL AND METHODS
• SAMPLE MATERIALS AND PREPARATION
• PROXIMATE COMPOSITION
• SENSORY EVALUATION BEFORE STORAGE
• STORAGE STUDIES/PACKAGING
• PHYSICO-CHEMICAL ANALYSIS
• MICROBIOLOGICAL ANALYSIS
• SENSORY EVALUATION ON STORAGE
• STATISTICAL ANALYSIS

 

 

CHAPTER FOUR

4.0      RESULT AND DISCUSSION

CHAPTER FIVE

• CONCLUSION

REFERENCES

                                                            CHAPTER ONE

1.0                                                   INTRODUCTION

1.1                                      BACKGROUND OF THE STUDY

Meat is the flesh of animals consumed for food. In the tropics, the bulk of meat consumed is derived from sheep, cattle, goat, pig, deer, antelope, rabbit, squirrel, rat, elephant, camel and other mammalian animals both domesticated and wild. It is also obtained from poultry, including chickens, turkey, ducks, guinea fowl, geese and meat from other avian and reptilian animals; fish, crayfish, crabs, lobster and other sea foods; snails and other molluscs and insects (Ihekoronye and Ngoddy, 1985).

Meat is highly perishable and needs to undergo some form of preservation if it is not to be wasted. A substantial amount of the dietary protein in Nigeria is obtained through crops. The level of animal protein intake is only about 17 per cent of the total protein consumed by the average Nigerian, which is a far cry from the minimum recommended. This situation could be improved upon by developing the food processing sector, especially meat and meat products (Igene et al., 1997). This view is similar to that of Ihekoronye and Ngoddy (1985) that states that cereal grains provide people of the tropics with about 75% of their caloric intake and 67% of their protein intake.

Dambu-nama is a Nigerian traditionally spiced, cooked, pounded, shredded and dried meat product which is commonly obtained using beef, goat meat, mutton, or camel meat and is popularly consumed in the Northern parts of Nigeria. The product appears to have developed as a means of preserving meat, in the absence of facilities for refrigerated storage by the early Fulani and Hausa herdsmen (Igene et al., 1990).

The traditionally processed Dambu-nama delicacy is highly acceptable to consumers because of its soft and tender taste compared to the hard, non-soft kilishi product. However, it poses very serious health hazards because of the handling and processing methods by the local manufacturers as well as the hawking system all of which expose the pre- and post-processed products to microbial contamination. There is a demand to improve the processing, storage, distribution and overall quality of Nigerian traditional meat products (Okonkwo, 1984).

Developing countries, including Nigeria, have limited access to meat and meat products because of its high cost. This is due to the fact that production and rearing of animals is far below demand and the preservative technology is grossly inadequate, resulting in high perishability of meat and meat products.

The major advantage of dambu-nama over suya and kilishi is the increased surface area after pounding and it is cheaper.

The objectives of this study to evaluate the physico-chemical, sensory, proximate microbiological and micronutrient properties of Dambo nama.

1.2                                                      PROBLEM STATEMENT

Dambo nama is nowadays gaining popularity, they are sold everywhere mostly in the northern part of Nigeria. Therefore, their microbiological safety 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 high nutritional value was recorded. The presents of these microorganisms can cause harm to consumers when dambo 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 to determine the physico-chemical and micro nutrients composition of dambo nama.

The objective are

1. To identify microorganisms associated with dambo nama.
2. To study the effect of micro-organism on human health

• To determine the difference between traditional and laboratory packaged dambo nama.

1. To study how micro- organism can be contacted from Dambo nama
2. 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:

1. What type of nutrient is commonly found in Dambo nama?
2. 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.