Winifred Ehinumen IGBINEBA

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.