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- W2109464594 abstract "The effects of different legume flours, viz., soybean, groundnut and cowpea flour, on the quality of breakfast sausage was studied. The study comprised of four treatments, treatment one with sodium caseinate served as the control while the remaining treatments contained soybean, groundnut and cowpea flour at 4% inclusion level respectively. Each treatment was replicated four times in a completely randomized design. Sausage with sodium caseinate had the highest (P 0.05) moisture content (79.50%) with sausage that contained soybean flour (80.24%) while the highest (P<0.05) crude protein content was in treatment with sodium caseinate (19.50%) and least in sausage with cowpea flour (15.55%). The fat content was highest (P<0.05) in sausage with cowpea flour (15.35%), followed by 13.35% for sausage with soybean flour, 11.10 for formulation with groundnut flour and 10.25% for those with sodium caseinate. The quality attributes in terms of nutrient, flavour, juiciness and tenderness were better in sausage with soybean flour compared to sausage produced using other legume flours." @default.
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- W2109464594 date "2013-07-25" @default.
- W2109464594 modified "2023-10-13" @default.
- W2109464594 title "Quality of Breakfast Sausage Containing Legume Flours as Binders" @default.
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- W2109464594 doi "https://doi.org/10.5296/jbls.v4i2.3701" @default.
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