PHYSICO-CHEMICAL PROPERTIES OF SUYA PREPARED WITH CINNAMON

A. M. Rage; D. O. Oshibanjo; F. F. Ajimohun; M. A. Akwashiki; I. N. Yohanna; Y. M. Genke; C. T. Y. Tanko; N. S. Timchang

doi:10.51791/njap.vi.8756

Authors

A. M. Rage University of Jos, Plateau State, Nigeria
D. O. Oshibanjo University of Jos, Plateau State, Nigeria
F. F. Ajimohun Rabbitary Division, National Veterinary Research Institute, Vom, Plateau state
M. A. Akwashiki Nasarawa State University, Nasarawa State, Nigeria.
I. N. Yohanna University of Jos, Plateau State, Nigeria
Y. M. Genke University of Jos, Plateau State, Nigeria
C. T. Y. Tanko University of Jos, Plateau State, Nigeria
N. S. Timchang University of Jos, Plateau State, Nigeria

DOI:

https://doi.org/10.51791/njap.vi.8756

Keywords:

Water holding capacity, pH, Oxidative rancidity, Cinnamon, Suya

Abstract

This study was carried out to evaluate the physico-chemical properties of suya (tsire) processed with cinnamon (cinnamomum verum). Semi membranous muscles from a mature bull were sliced into thin sheet and dried cinnamon bark was prepared to obtain its powder. The study comprised of five treatments with twenty-five (25) replicates per treatment in completely randomized design. Suya prepared was analyzed for water holding capacity (WHC), pH and oxidative rancidity. T2 at 2.5% cinnamon-based suya has the highest water holding capacity with the value of 70.00% and least value record T4 at 7.5% cinnamon-based suya of 53.33%. Treatment (T2) of 2.5% cinnamon-based suya recorded the highest value of 6.82 and the least recorded at treatment four (T4) with 6.52 at 7.5% cinnamon-based suya. Treatment five (T5) had the highest oxidative rancidity (4.04) while the least oxidative rancidity was obtained in treatment one (control). In conclusion, 2.5% to 5% cinnamon could be added to suya because it improves the water holding capacity, pH and oxidative rancidity.