PROXIMATE COMPOSITION AND SENSORY EVALUATION OF COCKEREL FINISHER RAISED AND PROCESSED WITH GINGER, GARLIC AND ITS MIXTURE

Abstract

The study was conducted to assess the proximate composition and sensory evaluation of cockerel finisher raised and processed with ginger, garlic and ginger and garlic mixture .The Carcass (Breast muscles) obtained from the feeding trial were washed before dry curing. Birds fed T1 were cured with salt which served as the control, birds on T2 were cure with (2g GRP+ salt), birds on T3 were cured with (2g GBP+ salt) and birds on T4 were cured with (2g GGP+ salt) respectively. Twenty-four (24) breast muscles were used for the experiment with six (6) breast muscles per treatment then replicated three times in a completely randomized design (CRD). The breast muscles were oven dried for about 45 minutes and were turned at interval for even drying. For proximate composition three samples each were randomly taken from the breast muscles processed using the various spices to the laboratory for proximate analysis. For sensory evaluation the differently processed breast muscles were assessed using 9 point hedonic scale and later subjected to analysis of variance (ANOVA). Result on the proximate composition showed significant (P<0.05) variation in all the parameters assayed except for dry matter. The result on the sensory evaluation showed significant (P<0.05) variation among the various treatments except for tenderness score. However, breast muscles processed using 2g ginger and garlic mixture was also the most preferred. It is therefore concluded that breast muscles processed with 2g ginger and garlics mixture had better nutritional value.