PROXIMATE, SENSORY AND SHELF-LIFE PROPERTIES OF SUYA PRODUCED FROM MUSCLE OF WEST AFRICAN DWARF RAMS FED GARLIC POWDER (ALLIUM SATIVUM) SUPPLEMENTED DIETS

Abstract

The experiment was conducted to investigate the proximate properties, organoleptic properties and lipid stability of wad rams fed garlic powder supplement at varying levels of 0%, 2%, 4%, 6% and 8% respectively. The rams were randomly allocated to five treatment diets in a completely randomized design. Each dietary treatment was replicated twice comprising of three rams per replicate. At the end of 12 weeks feeding, three rams were selected randomly from treatment group, weighed, slaughtered and dissected into standard cuts. Muscle of the loin was carefully excised from each treatment group and produced into suya products. Proximate composition of suya was determined for moisture, fat, ash and protein. Sensory properties of suya were evaluated by ten member panel rating samples on nine hedonic scales for aroma, flavor, tenderness, juiciness, texture and overall acceptability. It was observed that feeding garlic powder to wad ram did not significantly influenced (p>0.05) proximate and organoleptic properties of suya product. TBA was determined for suya produced at 7th, 14th and 21st day storage period respectively. TBA was significantly influenced (P<0.05) between treatment diets. Dietary garlic powder can reduce lipid oxidation of suya products at different storage periods.