International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 1 (2020)

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.
Pages : 10-15