AFRICAN BLACK PEPPER LEAF POWDER AND ITS IMPACT ON SENSORY CHARACTERISTICS OF GRILLED CHICKEN

Abstract

The study was carried out to assess the impact of African Black Pepper leaf powder (ABPLP)  on the quality characteristics of grilled chicken. The fresh African black pepper leaves were harvested, washed, sliced, sun-dried and ground to powder.  Fifteen chunks of chicken breast weighing about 100g each were prepared for grilling by marinating with ABPLP according to the following five treatments: T1- 0g APBLP which served as the control, T2- 5g APBLP, T3- 10g APBLP, T4- 15g APBLP and Treatment 5- 20g APBLP. Each treatment was replicated thrice in a completely randomized design. The African black pepper leaves both fresh and dried were screened phytochemically to identify its constituents using standard procedures and sensory properties of the grilled chicken were evaluated. Flavonoids, Saponins, Tannins, Terpenoids, Coumarins, Phenols, Diterpenes, Steroids were highly present while Alkaloids, phytosterols, Triterpenes, Glycosides, Anthraquinones were moderately present in both fresh and dried leaves. Quinones were higher in fresh leaves but less prominent in the dried leaves. Anthocyanins and Phytosteroids were absent in both fresh and dried leaves.  Sensorially, ABPLP did not influence Juiciness, Ease of fragmentation and colour of grilled chicken breast rather flavour and overall acceptability were slightly disliked at higher concentrations. ABPLP at lower concentrations could be used in meat spicing in order to harness its rich bioactive compounds.