How Does Replacement of Beef with Agushie Impact the Nutritional and Eating Quality of Beef Burgers? An Observational Approach | Chapter 04 | Emerging Challenges in Agriculture and Food Science Vol. 3

 The goal of the study was to see how adding agushie affected the proximate composition and eating quality of beef burgers. Meat, as a protein-rich and carbohydrate-free food, contributes to a low glycemic index, which is thought to be "helpful" in terms of obesity, diabetes, and cancer. The meat ingredient was boneless beef, and sections of the beef were replaced with ground agushie at a rate of 0% (control), 13%, 26%, and 39% to produce four treatments, T1, T2, T3, and T4, respectively. 30 untrained consumers used a 9-point Hedonic scale to determine proximate analysis, cooking yield, pH, and sensory evaluation of the burgers. In the burgers, increasing the amount of "agushie" lowered the percentage moisture content from 49.49 (T2) to 46.77 (T4). From T1 (20.49 percent) to T4, the crude protein level increased considerably (p0.05) (27.48 percent ). The fat content of the two groups differed significantly (p0.05), with T2 having the lowest fat amount (12.38 percent ). The amount of ash in the food increased considerably (p0.05) from 2.41 percent (T1) to 3.77 percent (T4), while the amount of fibre in the food increased significantly (p0.05) from 0.24 percent (T1) to 0.98 percent (T4) (T4). There were also significant variations (p0.05) between T1 and T4 in pH (6.14 - 6.55) and cooking yield (60.66 percent -79.06 percent). In terms of look, taste, flavour, juiciness, texture, and acceptability, sensory evaluation revealed no significant (p>0.05) differences between treatments. According to the findings, agushie offers 26 percent benefit potential in beef burger production with no negative effects on nutritional composition or eating features. It is suggested that a future study be conducted to establish the effect of agushie on the shelf life of burgers prepared with and without agushie.

Author(S) Details

W. Y. Akwetey
Department of Animal Science, Kwame Nkrumah University of Science and Technology, Ghana.

Z. Ibrahim
Department of Animal Science, Kwame Nkrumah University of Science and Technology, Ghana.

View Book:- https://stm.bookpi.org/ECAFS-V3/article/view/5510