PROXIMATE COMPOSITION

This study explored the development, sensory qualities, and nutritional composition of indigenous smoked beef sausages made with Iru (fermented locust beans) and Evbharie (fermented melon) as natural flavoring agents. The research aimed to evaluate the effect of these local condiments on the sensory characteristics and proximate composition of beef sausage, serving as substitutes for common synthetic additives such as sugar and nitrite. Fresh beef (2.3 kg) was procured from New Benin Market, Benin City, Nigeria, and processed in the Food Science and Technology Laboratory, Faculty of Agriculture, University of Benin. The meat was washed, minced, and divided into ten treatments with varying levels of Iru and Evbharie: T1 (1% Iru), T2 (2% Iru), T3 (3% Iru), T4 (1% Iru + 0.5% Evbharie), T5 (0.5% Iru + 1% Evbharie), T6 (1%Iru + 1% Evbharie), T7 (1% Evbharie), T8 (2% Evbharie), T9 (3% Evbharie), and T10 (control with sugar, salt, pepper, garlic, onion, ginger, and thyme). Goat intestines served as casings, preserved in saline solution, and the sausages were smoked for about one hour to produce intermediate-moisture meat. A sensory evaluation was conducted with thirty semi-trained panelists using a five-point hedonic scale (5 = Excellent, 1 = Poor). Attributes assessed were appearance, aroma, flavor, texture, juiciness, and overall acceptability. Proximate composition was analyzed according to AOAC (2019) methods to determine moisture, protein, fat, ash, and crude fiber contents. Results showed that the inclusion of Iru and Evbharie affected the sensory properties of the smoked beef sausage. Samples containing both condiments were generally preferred, with Treatment 6 (1% Iru + 1% Evbharie) achieving the highest appearance (22 votes) and aroma (15 votes). The control (T10) scored best in flavor (26 votes), texture (25 votes), juiciness (27 votes), and overall acceptability (29 votes). Although traditional condiments produced unique flavor 11 and aroma profiles, consumers still showed familiarity-based preference for the conventional seasoning. Proximate analysis indicated that sausages containing Iru had slightly higher protein values due to its leguminous origin, while Evbharie contributed to higher fat and fiber content. Moisture levels were moderate, confirming the sausages as intermediate-moisture meat products with good storage potential. The exclusion of nitrite eliminated cured color formation but improved the natural safety profile of the sausage. In conclusion, the study established that Iru and Evbharie can be successfully used as indigenous seasonings in sausage production without significantly compromising nutritional or sensory quality. Among all treatments, T6 (1% Iru +1% Evbharie) offered the most balanced attributes. This research provides insight into the potential of local condiments as natural, health-conscious alternatives to chemical additives, supporting the development of culturally acceptable and nutritionally rich meat products. It further emphasizes the value of integrating indigenous food resources into Nigeria’s modern meat processing industry for
sustainable product innovation.

This research work was conducted to evaluate the proximate composition and amino acid profile of scent leaf protein concentrate and scent leaf meal. Wet milling method was used for the extraction of the scent leaf protein concentrate. A grinder was used in the processing of the scent leaf meal. The amino acid profile of the scent leaf was determined using high performance liquid chromatography (HPLC). The Proximate analysis was carried out in triplicate with different procedures for moisture content determination, crude protein determination, crude fibre determination, ash determination, ether extract determination, and nitrogen free extract determination. From the result of the proximate analysis, the scent leaf meal contained a significant portion of crude protein, but the crude protein content of the scent leaf protein concentrate was significantly higher (p<0.05). It
was also observed that the crude fibre content of scent leaf meal was significantly higher (p<0.05) than that of scent leaf protein concentrate. It was also observed that there is more crude fat in scent leaf protein concentrate when compared to scent leaf meal (p<0.05). The scent leaf protein concentrate also has more ash content when compared to the scent leaf meal. From the result of the amino acid profile, it was observed that boththe scent leaf protein concentrate and the scent leaf meal have 18 amino acids, including essential amino acids, with scent leaf protein concentrate being higher in lysine and methionine than that of scent leaf meal. This study shows that scent leaf meal and scent leaf protein concentrate can be incorporated into animal and human diet.

Burn injuries significantly challenge patient recovery, often requiring specialized nutritional support to address complications and aid healing. This study analyzed the phytochemical and proximate composition of a fully compounded indigenous supplementary feed flour for burn patients. Maize, unripe plantain, soybean, groundnut, and crayfish were procured, washed, and dried. These ingredients were mixed in specific ratios to produce a compounded flour blend, which was then evaluated for its nutrient composition and phytochemical content. The proximate composition analysis revealed: moisture content (6.56%), dry matter (93.44%), ash (1.73%), fat (4.45%), fiber (0.56%), protein (3.5%), and carbohydrates (16.24%). Phytochemical screening showed sapiens and tannins levels at 1805.47 mg/kg and 5157.530 mg/kg, respectively. These results indicate that the feed flour adequately meets the metabolic needs of burn patients, providing essential nutrients along with significant amounts of sapiens and tannins, which have anti-inflammatory, antioxidant, and wound-healing properties beneficial for recovery.