Proximate, mineral and sensory properties of Hambusgers produced from beef and cashew apple pomace
Wordu GO, Eke-Ejiofor J
This research was conducted to evaluate the nutrients and sensory properties of hamburgers produced from beef and cashew apple pomace. Five burger samples were prepared with different combinations (10%, 10%, 20%, 30%, ad 40%) of cashew apple pomace. The proximate composition of burgers without (10%) cashew apple pomance differed significantly (P<0.05) from burgers with cashew apple pomace. Moisture content of the cashew-beef burgers ranged from 42.98 – 45.26%, Ash 1.34 – 2.55%, fat 19.11 – 21.06%, protein 15.82 – 33.87%, crude fiber 3.38 – 7.41% and carbohydrate 4.93 – 13.67%, significant different (P<0.05) in the mineral element (Magnesium, iron, copper, zinc and calcium) content were observed between burgers without (0%) cashew apple pomace and burgers with cashew apple pomace. Calcium content ranged from 0.04 – 0.07mg/100g, zinc 43.43 –51.23mg/100g, potassium 0.35 – 0.45mg/100g, copper 2.52 – 4.10mg/100g and magnesium 0.05 – 0.06mg/100g. The change in the magnesium content of all the burger samples did not show any significant difference (P>0.05). Burgers without cashew apple pomace differed significantly (P<0.05) from those with cashew apple pomace in their vitamin, calcium, zinc and copper except for hamburger substituted with 10% cashew apple pomace. The addition of upto 10% of the residue did not cause significant (P<0.05) sensory changes in the flavor, texture juiciness, chewiness, colour, and taste of the samples. However, the addition of cashew apple pomace being a by-product of cashew nuts will also increase economic outlay of the cashew plant.