dc.contributor.author | Gichure, J.N | |
dc.contributor.author | Kunyanga, C.N | |
dc.contributor.author | Imungi, J.K | |
dc.date.accessioned | 2021-10-19T10:49:49Z | |
dc.date.available | 2021-10-19T10:49:49Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | Gichure J, Kunyanga C, Imungi J. "Processing variations, nutritional and sensory quality of ethnic deep-fried meats from Kenyan pastoral communities." AJFAND. 2020;20(4):16046-16062. | en_US |
dc.identifier.uri | https://www.ajol.info/index.php/ajfand/article/view/198418 | |
dc.identifier.uri | http://erepository.uonbi.ac.ke/handle/11295/155631 | |
dc.description.abstract | Deep-frying of meats has been done by indigenous pastoral communities from time
immemorial for the unique taste, flavor, and exceptional shelf-stability. Traditional
pastoral deep-fried meats have great potential as snacks in the global food basket due to
their unique nutritional qualities and high satiety. Lost and weakening cultural ties have
led to disparities in the deep-frying processing hurdles within and between different
communities. The goal of this research was to study the peculiarities and uncover
processing variations of ethnic deep-fried meats from indigenous people of the pastoral
semi-arid lands and to explore how this translates to nutritional and sensory attributes of
selected products from Kenya. A cross-sectional survey was conducted in Turkana,
Kajiado, and Marsabit counties with data collected using Focus Group Discussions
(FGDs). From each focus group, samples of the deep-fried meats were analyzed for
nutritional and sensory characteristics using standard methods. Notable variations in the
deep-frying process observed were the size of chunks, pre-drying techniques prior to
deep-frying, and choice of deep-frying media. Shelf stability was achieved by oil encapsulating the chunks in solidified deep-frying media, fumigation of traditional
packaging containers with smoke, and the use of spices. Variations on proximate
contents were observed with moisture ranging between 8.1% and 28.5%, protein between
42.6% and 46.9%, lipids between 15.4% and 37.9%, ash between 3.1% and 4.3%, and
energy between 424 Kcal/100g and 542 Kcal/100g. Differences in processing hurdles
and storage contributed to variations in sensory attributes with pre-drying, smoking, and
choice of deep-frying media contributing to the greatest variabilities. This
notwithstanding, the study revealed a limitation on use of semi-trained panelists to bring
out deep-cultural rooted ties that play a big role in the sensory acceptability of these
indigenous products calling for caution before the interpretation of sensory data. In
conclusion, variations in size of chunks, pre-drying technique, choice of deep-frying
media, oil-encapsulation, and smoking among ethnic communities during the deep frying process significantly contribute to differences in nutritional and sensory
characteristics of deep-fried products. | en_US |
dc.language.iso | en | en_US |
dc.publisher | University of Nairobi | en_US |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | pastoral meat, ethnic meat, indigenous, deep-fried meat, nutrition quality, sensory quality | en_US |
dc.title | Processing variations, nutritional and sensory quality of ethnic deep-fried meats from Kenyan pastoral communities | en_US |
dc.type | Article | en_US |