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 its mixture.The Carcass (Breast muscles) obtained from the feeding trial were washed and trimmed off of fats before dry curing. Birds fed T1 were cured with (curry + salt) serving as the control, birds on T2 were cure with (2% GRM + salt), birds on T3 were cured with (2% GBM + salt) and birds on T4 were cured with (2% GGM + 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 30 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 1% ginger and garlic mixture was also the most
preferred. It is therefore concluded that breast muscles processed with 1% ginger and garli mixture had better nutritional value.