Optimization of high-quality cassava and coconut composite flour combination as filler in chicken sausages
This study aimed at producing gluten-free chicken sausages using High-Quality Cassava
Flour (HQCF) and coconut composite flour as fillers. The composite flour constituted 20% of …
Flour (HQCF) and coconut composite flour as fillers. The composite flour constituted 20% of …
Response surface methodology for the optimization of process parameters during hot-air frying of chicken sausages incorporated with corn bran
AF Adeola, SO Philip, AAR Adesola… - Sustainable Food …, 2024 - pubs.rsc.org
Deep-fat frying is still a very popular food processing method among consumers of different
age groups despite the negative health implications of consuming too much fat. However …
age groups despite the negative health implications of consuming too much fat. However …
Organoleptic parameters, tibia bone growth and mineral retention of broiler chicken fed Moringa oleifera and Allium sativum
OA Agbetuyi, A Ekeocha… - Slovak Journal of Animal …, 2023 - office.sjas-journal.org
Two hundred and forty (240) one-day-old, unsexed cobb 500 broiler chickens were used to
determine the organoleptic attributes, tibia bone growth and mineral retention of broiler …
determine the organoleptic attributes, tibia bone growth and mineral retention of broiler …
Meat quality and lipid profile of broiler chickens fed diets containing turmeric (Curcuma longa) powder and cayenne pepper (Capsicum frutescens) powder as …
This experiment was designed to determine the meat quality and lipid profile of broiler
chickens fed diets containing turmeric (Curcuma longa) powder (Tur) and cayenne pepper …
chickens fed diets containing turmeric (Curcuma longa) powder (Tur) and cayenne pepper …
Physico-chemical, technological and sensorial qualities of meat and sausage from broiler chickens fed dietary white and cayenne pepper powders.
Repeated purchase of edible products by customers can be attributed to quality and taste-a
target for producers and processors. The technological, physico-chemical and sensorial …
target for producers and processors. The technological, physico-chemical and sensorial …
Meat quality and microbial studies of broiler chicken fed diets supplemented with vitamin E and soya bean oil
KA Sanwo - Nigeria Agricultural Journal, 2019 - ajol.info
The experiment was designed to determine the effect of dietary vitamin E and soya oil
supplementation on quality and microbial count of broiler chicken meat. Two hundred and …
supplementation on quality and microbial count of broiler chicken meat. Two hundred and …
SENSORY EVALUATION OF BEEF SAUSAGE PRODUCED FROM SUBSTITUTING WHEAT FLOUR FOR SORGHUM FLOUR
KA Sanwo, SO Iposu, BO Olatunji, OO Sokoya… - Nigerian Journal of …, 2016 - njap.org.ng
Five batches of beef sausage at 500g each, were each measured and replicated thrice,
wheat flour was substituted with sorghum flour as follows: Batch 1 (0% millet); Batch 2 (5 …
wheat flour was substituted with sorghum flour as follows: Batch 1 (0% millet); Batch 2 (5 …