Effects of Varying Levels of High Quality Cassava Flour on Quality Characteristics of Chicken Sausage Produced

Abstract

A laboratory experiment laid out in a complete randomized design was conducted in the school  laboratory in the department of Animal production and health in the Federal University of Agriculture Abeokuta. To determine the Effect of high-quality cassava flour and quality characteristics on proximate composition, sensory evaluation and micro waved and refrigeration weight losses on chicken sausage produced. It included five treatments with three replicates each. The first treatment having 25% wheat flour varied with O% cassava flour, treatment 2 has 18.75% wheat flour varied with 6.25% of cassava flour, treatment 3 has 12.5% of wheat flour varied with 12.5% of cassava flour, treatment 4 has 6.25% of wheat flour varied with 18.75% of cassava flour, treatment 5 has 0% wheat flour varied with 25% of cassava flour. Results obtained show that high quality cassava flour can be supplemented with wheat flour at a percentage of 6.25% given a higher crude protein of about 13.56% in treatment 2. The highest fibre and fat content was recorded in treatment 1 with 5.28% and 19.90%. The refrigeration weight loss ranged from 0.53% - 1.03% while microwave weight loss ranges from 5.9% - 7.59%. It also shows that the overall acceptability was the highest in treatment 1 having no % of cassava flour. Therefore, high quality cassava flour cannot replace wheat flour in a 100% ration.

Keywords: Cassava Flour, Quality Characteristics, Chicken Sausage

DOI: 10.7176/FSQM/114-05

Publication date: April 30^th 2022