An Evaluation of Biochemical Composition of Beef, Mutton and Fish Seasoned With Iyere (Allium Sativum) Uziza (Piper Guineense), Eru (Xylopia Aethiopicum) and Ariwo (Manodoro Myristica)

Abstract

The study evaluated the biochemical and antinutrient composition of beef, mutton and fish seasoned with Iyere (allium sativum),  Uziza (piper guineese), Eru (xylopia aethiopicum) and Ariwo (manodoro myristica). The samples were classified as follows: Sample A=Beef with Iyere Uziza, Eru, Ariwo; Sample B =Mutton with Iyere, Uziza, Eru, and Ariwo and Sample C= Fish with Iyere, Uziza, Eru and Airiwo. After subjecting the samples to chemical analysis, it was later analyzed statistically with samples T-test. The results obtained from the comparative analysis of chemical and antinutrients composition of spiced and unspiced samples (beef, mutton and fish) showed that out of chemical and antinutrients composition of the spiced and unspiced samples, mutton seemed to be the most resistant to spice effect. This might not be unconnected to the high fat content of mutton that does not absorb liquid content easily. Spicing of mutton therefore requires special adjustment to get the desired effect. Besides, the analysis of the antinutrient composition of the spiced beef, mutton and fish revealed the side effect of application of spices on the samples (i.e. beef, mutton and fish). Across all the antinutrient components (i.e. Phytate, Oxalate and Tannin), there was positive mean difference which indicates that the antinutrient composition of the spiced beef, mutton and fish is higher than that of the unspiced samples.

Keywords: Indigenous spices, beef, mutton, fish, biochemical & antinutrient composition.