ANTIOXIDANT EFFECT OF SPRING ONION (Allium fistolusom) ON FRESHLY PREPARED CHEVON SUYA (TSIRE)

Abstract

This study was carried out to assess the quality of Chevon Suya (tsire) as affected by the addition of varied levels of Spring Onion (Allium fistulosum) leaf powder. Spring Onion powder (SOP) was added to suya spices at 5% and 10% inclusion levels (Treatment 1: Control, 2: 5% SOP and 3: 10% SOP). in a completely randomized design. Products yield (%), pH, oxidative rancidity (mg/g) and microbial load (cfu/g) were assessed on prepared Chevon Suya. Data were analysed using descriptive statistics and ANOVA at α0.05. Reduction in PY, OR, and ML was observed as the SOP inclusion level increased while pH increased with increasing SOP inclusion. Product yield was 94.8% in control Suya and 73.54% in 10% SOP Suya while Oxidative rancidity was 8.56mg/g in control Suya and 7.29mg/g in 10% SOP Suya. Microbial load decreased from 5.19cfu/g in control to 4.28cfu/g in 10% SOP Suya. The pH increased from 6.47 to 6.92. The result obtained shows that SOP has acceptable antioxidant and antimicrobial activities. SOP could be used up to 10% in spices for Chevon Suya production.