Scholarly works in Wildlife and Ecotourism Management
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Item Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria(Canadian Center of Science and Education, 2013) Apata, E. S.; Kuku, I. A.; Apata, O. C.; Adeyemi, K. O.A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic characteristics. The results showed that there were significant (P < 0.05) differences in physical properties of suya samples analyzed with suya from Yewa zone having the highest (P < 0.05) water holding capacity and suya prepared in the laboratory and those from Egba zone had the highest (P < 0.05) shear force, while the pH was least (P < 0.05) in suya prepared from laboratory. Moisture content was least (P < 0.05) in suya samples prepared in the laboratory and from Egba zone, while ash content was higher (P < 0.05) in suya from Yewa, Remo and Ijebu Zones. Aerobic bacteria and coliform counts were least (P < 0.05) in suya prepared in the laboratory and from Egba Zone, while lactic acid bacteria were higher (P < 0.05) in suya prepared in the laboratory and from Egba Zone. The results revealed that suya samples prepared in the laboratory were accepted more (P < 0.05) followed by those from Egba and Remo Zones. However, microbial loads observed on Suya (tsire) samples in this study were not as high as those reported by previous workers. Nonetheless, efforts should be made to educate meat and meat products (Suya) processors in Ogun State on the importance of hygiene and proper packaging and preservation to avoid contamination and spoilage of meat products during processing and sale.Item Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria(Canadian Center of Science and Education, 2013) Apata, E. S.; Kuku, I. A.; Apata, O. C.; Adeyemi, K. O.A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic characteristics. The results showed that there were significant (P < 0.05) differences in physical properties of suya samples analyzed with suya from Yewa zone having the highest (P < 0.05) water holding capacity and suya prepared in the laboratory and those from Egba zone had the highest (P < 0.05) shear force, while the pH was least (P < 0.05) in suya prepared from laboratory. Moisture content was least (P < 0.05) in suya samples prepared in the laboratory and from Egba zone, while ash content was higher (P < 0.05) in suya from Yewa, Remo and Ijebu Zones. Aerobic bacteria and coliform counts were least (P < 0.05) in suya prepared in the laboratory and from Egba Zone, while lactic acid bacteria were higher (P < 0.05) in suya prepared in the laboratory and from Egba Zone. The results revealed that suya samples prepared in the laboratory were accepted more (P < 0.05) followed by those from Egba and Remo Zones. However, microbial loads observed on Suya (tsire) samples in this study were not as high as those reported by previous workers. Nonetheless, efforts should be made to educate meat and meat products (Suya) processors in Ogun State on the importance of hygiene and proper packaging and preservation to avoid contamination and spoilage of meat products during processing and sale.Item Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour(African Journals OnLine, 2011) Apata, E. S.; Akinjute, O. F.; Apata, O. C.; Okubanjo, A. O.The objective of this study was to evaluate the physicochemical and sensory characteristics of beef patties extended with cowpea flour (CF). Lean beef (1kg) was used for this study. The surface fats and connective tissues were trimmed off the meat which was ground and used to prepare beef filling. Cowpea flour was incorporated into the dough to form the treatments viz: Treatment 0 = (Control) 0% CF inclusion. Treatment 1 = 10% CF inclusion. Treatment 2 = 20% CF inclusion. Treatment 3 = 30% CF inclusion, Treatment 4 = 40% CF inclusion and treatment 5 =50% CF inclusion. 50g of beef filling was incorporated into each dough which was cut and folded in half to seal off the beef filling completely within the dough. The patties was brushed with fresh egg albumen and baked in clean pans greased with margarine in the oven at 180˚C between 25 and 30mins. Physicochemical and sensory attributes of the beef patties were determined. The results showed that water holding capacity and thermal shortening increased (p<0.05) as the CF inclusion level increased while cooking loss reduced (p<0.05) at 30% CF inclusion and increased (p<0.05) between 40 and 50%. Cooking weld was higher (p<0.05) at 30% CF inclusion and decreased between 40 and 50%. The chemical attributes of beef patties extended with CF as well as colour, flavour, texture and overall acceptability scores were higher (p<0.05) at 30% inclusion level. It is suggested therefore, that beef patties could be extended with CF up to 30% for optimum physicochemical attributes and consumers acceptability.Item Ready to eat dry foods refrigerated meals, shelf stable food etc mixes like cake mixes are all examples of convenience foods in Nigeria. Organoleptic properties of food such as color, taste, flavor, aroma, and texture have distinct and influential effect on food acceptability and specifically influence the decision that a consumer makes regarding the preference of food substance. Despite being a rich source of complex carbs vitamins and minerals, plantains are quite simple to digest. It serves only as a replacement side dish and is often consumed with other foods. It has not yet been completely developed to create snack items in terms of vitamins and other nutrients. This study aimed at investigating the proximate and organoleptic analysis of plantain mosa and puff-puff and specifically compared the level of their acceptability. Proximate analysis of plantain mosa and puff-puff were carried out in the Laboratory to ascertain their level of composition of moisture content, protein,fat,ash, crude fibre and carbohydrate. One hundred samples of sensory evaluation forms were administered to respondents comprising of all kind of visitors at University of Ibadan Hotel under University of Ibadan ventures in its environ to assess the organoleptic properties of plantain mosa and puff-puff to determine most preferred sample. Random and convenience sampling were used to determine the respondents at the hotel. Data were analyzed using descriptive statistics (use of charts and percentage). The findings included variations in the proximate analysis value of Plantain mosa and puff-puff.(Africa Circular Economy Research and Policy Network (ACERPiN), 2024) Apata, O. C.; Oyewole, M. F.; Amusan, J. T.Chin-chin is a popular snack across Nigeria made from wheat flour and fried with fats/oils or sometimes baked. It is regarded as being nutritionally poor, as cereal wheat lacks essential amino acids such as lysine and threonine, hence substituting wheat flour with cheap staples, such as cereals, tubers and pulses; helps increase the nutritional quality of food products. However, chin-chin made from sweet potato and cowpea composite flour has not gained a high level of popularity and acceptance from the public compared to wheat flour chin-chin. Only a few percentage of people know about the potential of making confectionary and snacks food using sweet potato and the range of essential nutrients in the sweet potato flour that is lacking in processed wheat flour and how this sweet potato and cowpea flour can be easily produced and raw materials readily available in the open market. This study was aimed at evaluating the overall acceptability of chin -chin made with sweet potato –cowpea flour and the awareness of sweet potato – cowpea flour chin-chin as compared to the popular wheat flour chin-chin. The study was carried out in the University of Ibadan. Structured questionnaire (sensory evaluation form) was administered to respondents. The overall acceptability showed that sweet potato – cowpea flour was well accepted by respondents. The color, taste, aroma, texture of the snack were rated high by respondents. The level of awareness and consumption of sweet potato –cowpea flour chin-chin was assessed and it was observed that a large percentage of the respondent were not aware that chin-chin can be made with any other type of flour (in this case sweet potato-cowpea flour) other than wheat flour and have never eaten sweet potato –cowpea flour chin-chin.