Faculty of Agriculture

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Author: search.filters.author.Oshibanjo D. O.

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    Effect of Selected Oils on Antioxidant and Physicochemical Properties of Breakfast Sausage
    (2019-08-13) Oshibanjo D. O.; Olusola O. O; Luka J. S.; Adesope A. I.; Lawrence Abegunde; Gbeffe K. A; Adeniyi A. K; Akwashiki M. A
    Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism called lipid peroxidation. The aim of this study seek to evaluate the effect of selected oils on antioxidant and physicochemical properties of breakfast sausage. Methodology: Breakfast sausage was prepared (g/100 g: beef 65.0, corn flour 10.0, oil 10.0, others 13.0). Lard, was replaced with shea butter, olive oil or groundnut oil in a completely _____________________________________________________________________________________________________
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    Economics Benefits, Growth Performance, Carcass and Meat Characteristics of Broiler Chicken Fed High Fibre Diet
    (2019-08-08) Samuel C. Etop; Oshibanjo D. O.; Nwaoru C. E; Ukpong A
    Aims: The effects of high fibre diet fed to broilers chicken on growth, carcass performance sensory evaluation, primal cuts and meat characteristics were carried out in a eight weeks feeding trials. Methodology: A total of two hundred and forty, day old broiler chicks of Arbor Acer breed obtained from a commercial hatchery was used for the trial. An average (33±0.12 g body weight) were weighted individually and randomly divided into three (3) Treatment with ten replicate per treatment and eight birds per replicate using a completely randomized design. The diet contained T1= 8.70% fibre; T2= 13.10% with enzyme and T3= 13.10% fibre without enzyme. Parameters measured are
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    pH of Beef Sausage as Affected by Time Postmortem on Yield and Keeping Quality of Sausage
    (Proc. 7th Ann. ASAN-NIAS Joint Annual Meeting, 2018) Oshibanjo D. O.; Adesope A. I; Abegunde Lawerence
    Changes in pH affect storage and processing quality of meat and meat products such as sausage. Sausages are made from comminuted lean meat and fat mixed with salt, spices and other ingredients, then filled into a casing made of animal intestine or cellulose. Sausages are made from beef, veal, pork, lamb and poultry or from any combination of these meats. Without proper storage, the product quality reduced with time. There are needs therefore, to examine the effect of post-mortem time on spoilage of meat used in sausage production. The meat samples for sausage making were harvested and allotted to five groups viz; 0, 6, 12, 18, and 24 hours post-mortem, respectively. Each treatment group was replicated thrice in a factorial arrangement in completely randomized design. The sausage recipe used for all the treatment groups were Beef 65%, Lard 20%, Soybean binder 3.5% green spices 2.19%, dry spices 1.5%, ice water 4.5%, salt 2%, sugar 1%, Sodium nitrite 0.01% and phosphate 0.3%. The sausage was stored for 14days at +40C. Sausage prepared was subjected to pH and microbial count. Data were analysed using descriptive statistic and ANOVA at α0.05. There were significant (P<0.05) differences observed in pH value among the treatments and storage days. Similar result was obtained for the microbial count. As the time post-mortem and storage day increases, there was an increased in values obtained. 0 and 6-hour time post-mortem were recommended from this experiment to harvest meat for best yield and keeping quality of sausage.
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