CALL FOR PAPERS

CERTIFICATE

IMPACT FACTOR 2019

Subject Area

  • Life Sciences / Biology
  • Architecture / Building Management
  • Asian Studies
  • Business & Management
  • Chemistry
  • Computer Science
  • Economics & Finance
  • Engineering / Acoustics
  • Environmental Science
  • Agricultural Sciences
  • Pharmaceutical Sciences
  • General Sciences
  • Materials Science
  • Mathematics
  • Medicine
  • Nanotechnology & Nanoscience
  • Nonlinear Science
  • Chaos & Dynamical Systems
  • Physics
  • Social Sciences & Humanities

Why Us? >>

  • Open Access
  • Peer Reviewed
  • Rapid Publication
  • Life time hosting
  • Free promotion service
  • Free indexing service
  • More citations
  • Search engine friendly

Plagiarism Detection

IJCR is following an instant policy on rejection those received papers with plagiarism rate of more than 20%. So, All of authors and contributors must check their papers before submission to making assurance of following our anti-plagiarism policies.

 

 

 

 

 

 

 

 

 

 

 

 

Effect of dawadawa (parkia biglobosa) as a spice on sensory and nutritional qualities of meat products: – a preliminary study

Author: 
Teye, G. A., Taame, F., Bonsu, K. O. and Teye, M
Subject Area: 
Life Sciences
Abstract: 

Dawadawa is a fermented seed meal of a tropical tree plant; Parkia biglobosa. It is commonly used in Ghanaian homes as flavour enhancers in varieties of meals. This study was conducted to determine the effects of dawadawa as a spicing agent on sensory characteristics and nutritional qualities of meat products (smoked pork sausage and burgers). Fresh boneless beef and pork were minced separately and were used to formulate burgers and smoked pork sausages, with various levels of dawadawa inclusions. The Control products (Treatment 1(T1) were formulated with a standard flavour enhancer [Adobo at 2g/kg meat], Treatment two (T2) products were formulated with 2g dawadawa and 2g adobo/kg meat, Treatment three (T3) products were formulated with 2g dawadawa/kg meat, while Treatment four (T4) products were formulated with 4g dawadawa/kg meat. All other ingredients were added in equal amounts to the meat and thoroughly mixed. The products were bagged and refrigerated for sensory and chemical analyses at later dates. The use of dawadawa up to 4g/kg meat in the meat products increased the crude protein content significantly (P<0.001) and had no effect (P>0.05) on the sensory characteristics of the products. Dawadawa could be used in meat products up to 4g/kg meat for improved crude protein content.

PDF file: 

IJMCE RECOMMENDATION

ONLINE PAYPAL PAYMENT

CURRENT ISSUE

NEWS

CHIEF EDITOR
Rosane Cavalcante Fragoso, Brasil
ASSOCIATE CHIEF EDITOR

   

Jean-Marc SABATIER
Chief Scientific Officer and Head of a Research Group
France

Advantages of IJCR

  • Rapid Publishing
  • Professional publishing practices
  • Indexing in leading database
  • High level of citation
  • High Qualitiy reader base
  • High level author suport

 

 

 

 

 

 

 

 

 

 

 

EDITORIAL BOARD

Luai Farhan Zghair
Iraq
Hasan Ali Abed Al-Zu’bi
Jordanian
Fredrick OJIJA
Tanzanian
Firuza M. Tursunkhodjaeva
Uzbekistan
Faraz Ahmed Farooqi
Saudi Arabia
Eric Randy Reyes Politud
Philippines
Elsadig Gasoom FadelAlla Elbashir
Sudan
Eapen, Asha Sarah
United State
Dr.Arun Kumar A
India
Dr. Zafar Iqbal
Pakistan
Dr. SHAHERA S.PATEL
India
Dr. Ruchika Khanna
India
Dr. Recep TAS
Turkey
Dr. Rasha Ali Eldeeb
Egypt
Dr. Pralhad Kanhaiyalal Rahangdale
India
DR. PATRICK D. CERNA
Philippines
Dr. Nicolas Padilla- Raygoza
Mexico
Dr. Mustafa Y. G. Younis
Libiya
Dr. Muhammad shoaib Ahmedani
Saudi Arabia
DR. MUHAMMAD ISMAIL MOHMAND
United State
DR. MAHESH SHIVAJI CHAVAN
India
DR. M. ARUNA
India
Dr. Lim Gee Nee
Malaysia
Dr. Jatinder Pal Singh Chawla
India
DR. IRAM BOKHARI
Pakistan
Dr. FARHAT NAZ RAHMAN
Pakistan
Dr. Devendra kumar Gupta
India
Dr. ASHWANI KUMAR DUBEY
India
Dr. Ali Seidi
Iran
Dr. Achmad Choerudin
Indonesia
Dr Ashok Kumar Verma
India
Thi Mong Diep NGUYEN
France
Dr. Muhammad Akram
Pakistan
Dr. Imran Azad
Oman
Dr. Meenakshi Malik
India
Aseel Hadi Hamzah
Iraq
Anam Bhatti
Malaysia
Md. Amir Hossain
Bangladesh
Ahmet İPEKÇİ
Turkey
Mirzadi Gohari
Iran