Browsing by Author "Alod, Agako"

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    Effect of Green Gram Substitution on the Quality of Pork Sausage
    (Gulu University, 2023) Alod, Agako
    Substitution of meat-based food products with plant-based portions has been recommended by the World Health Organization (WHO) as one of the approaches to produce health-sensitive meat products that can provide both nutritional and health benefits. Despite this recommendation, the use of legumes to replace meat in conventional meat products, such as sausages, has not been adequately explored. Therefore, this study investigated the effect of green gram substitution on the quality of pork sausages. The study employed an experimental design where pork sausages were formulated by substituting pork with green gram flour at 0%, 25%, 50% or 75%. The formulated products were analyzed for nutritional quality, functional properties and sensory acceptability. The results showed that substituting pork ham with green gram flour positively impacted the nutritional quality of pork sausages. Specifically, crude fibre, crude protein, ash content, mineral (iron, calcium and zinc) content and antioxidant potential significantly (p<0.05) improved with increase in green gram substitution level. The moisture and crude fat contents decreased significantly with increase in green gram substitution level. However, there was a significant (p<0.05) inverse relationship between green gram substitution level and protein digestibility of products while mineral bioavailability was influenced differently depending on the individual mineral. There was also a significant (p<0.05) reduction in the content of total saturated fatty acids and monounsaturated fatty acids with increase in green gram substitution level. Conversely, a significant (p<0.05) increase in the content of polyunsaturated fatty acids was recorded. Regarding functional properties, the results showed that incorporation of green gram to sausages led to a significant increase (p<0.05) in water holding capacity and emulsion stability and a reduction (p<0.05) in cooking loss of the products. Generally, consumer sensory preference was largely negatively affected by green gram addition except at green gram substitution level of 25% where no significant difference (p>0.05) was observed with control. This study has illustrated that replacing pork with green gram enhances the nutritional quality and functional properties but negatively affects sensory acceptability of pork sausages. Consequently, there is need to improve the sensorial appeal at higher levels of green gram substitution which offer superior balance of nutritional and functional quality to enable consumers derive more nutritional and health benefits of green gram substituted pork sausages Key words: Green gram; pork sausage; substitution; nutritional quality; functional properties; antioxidant potential; mineral bioavailability; protein digestibility.