Department of Agriculture
Permanent URI for this collectionhttps://ir.mug.edu.gh/handle/123456789/136
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Browsing Department of Agriculture by Subject "Agriculture"
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Item Open Access Evaluation of selected local spices on sensory characteristics of fresh pork sausage(International Journal of Nutrition and Food Sciences, 2017-12-14) Coleman, Fred Newman; Ohene-Adjei, Samuel; Barnes, AnnaThis is to improve pork meat together with spices to enhace meat taste Xylopia aethiopica (African pepper) and Monodora myristica (African nutmeg) are used as spices in Ghanaian local dishes and as traditional medicine. The objective of this study was to substitute two spices in “normal” fresh pork sausage formulation with selected local spices and evaluate their effect on sensorycharacteristics of the product. A 4x4 factorial design was used with 4 spice treatments (Control – Syzygium Gaertner (clove), Allium cepa (onion), Piper nigrum (white pepper) and Myristica fragrans (nutmeg); African pepper (AP) substituted for white pepper; African nutmeg (AN) substituted for nut meg (Myristica fragrans); and combination of AP and AN (AP*AN) at 4 inclusion levels (0%, 0.05%, 0.1% and 0.15%). AP and AN were obtained from the local market in Accra. They were cleaned, dried and blended. The spices were irradiated with dose of 10KGY to reduce microbial load. The experiment had three replicates each replicate was made up of lb treatments. Six trained panellists evaluated the sausages using a 15 cm continuous scale on six sensory parameters (crumbliness, juiciness, palatability, saltiness, off flavour and overall liking), the formulated sausages with the selected local spices at varying concentrations did not differ (p ˃ 0.05) from the control product in all the sensory parameters. However, AP treated sausage at 0.15% was overall rated high. The present study shows that Xylopia aethiopica and Monodora myristica can be used to substitute for Piper nigrum and Myritica fragrans respItem Open Access Use of Paspalum Viginatum as an Alternative Growth Substrate for Oyster Mushroom Cultivation(2017) Aboagye-Nuamah, Francis; Oppong, Joseph Bekoe; Bempah, Bernard; Akerimowo, Augustine A.; Nayenkun, LawrenceThe increasing demand for mushroom consumption worldwide calls for alternative growth substrates to ensure sustainable production. The study was conducted to evaluate the use of Paspalum vaginatum straw as an alternative growth substrate for the cultivation of oyster mushrooms (Pleurotus ostreatus), and to assess the effect of the growth substrate on the nutritional composition of the mushrooms. Six substrates were evaluated for the growth of the mushrooms. These were 100% Paspalum straw, Paspalum + sawdust (1:1), Paspalum + 5% rice bran, Paspalum + 10% rice bran, Paspalum + 20% rice bran, and 100% sawdust. The diameter of the mushroom cap, length of the stalk, total number and weight of fruiting bodies harvested were recorded. Proximate analysis was conducted to determine the moisture content, crude protein, total carbohydrates, fat, crude fibre, ash, Iron, Zinc, Calcium, Potassium, and Sodium contents of the mushrooms. The results indicated that the substrates significantly (p<0.01) influenced the number of days to first harvest, the size of the mushroom cap and the length of the stalk. The total number and weight of fruiting bodies harvested from the various substrates were not significantly different (p<0.05). This indicates that the yield of oyster mushrooms cultivated on the Paspalum was comparable to that of the sawdust which is widely used. The various substrates significantly affected the nutritional composition of the oyster mushrooms. Out of the six growth media, mushrooms cultivated on Paspalum straw substrate had the highest protein (61.3%) and Na (0.65mg) contents, but low in fat (0.1mg) and carbohydrates (14%). The mushrooms cultivated on sawdust recorded the highest fat content (0.59mg), Fe (10mg), Zn (6.9 mg) and Ca (0.77mg). Since the performance of the Paspalum in terms of the parameters studied were comparable to the sawdust, which has been the main substrate used for mushroom production, it can be concluded that P. vaginatum is a promising alternative substrate for the mushroom industry. The use of Paspalum for mushroom cultivation will reduce the dependence on sawdust.