SENSORY AND NUTRITIONAL QUALITIES OF BEEF SAUSAGE AND BEEF BURGER WITH BAMBARA BEANS (Vigna subterranea) FLOUR AS AN EXTENDER

This study was conducted to determine the sensory and nutritional qualities of Bambara beans Vigna subterranea flour and its effect as an extender in beef sausages and beef burger. The Bambara beans were processed into flour in order to incorporate it into the meat products. A complete randomized design was used for the experiment. The flour was used as extender and included at 0, 30,35,40, 45 and 50 % inclusion levels in beef sausages and beef burger. Four (4) kilogram of meat was used for each treatment. Sensory analyses were conducted using the British Standard institution procedure comprising of thirty (30) member trained panelists. Nutritional, physio-chemical, microbial load and proximate analysis were also conducted using Standard procedures. The results were analysed using one-way ANOVA of XLSTAT version 2016. There were no significant differences among the various sensory attributes except that of juiciness which was significantly lower (p