Effect of prekese seed powder on the sensory characteristics and nutritional qualities of pork sausage

This study was carried out to determine the effect of ‘prekese’ (Tetrapleura tetraptera) seed powder (PSP) on the sensory characteristics and nutritional qualities of smoke pork sausage. A total of 4kg of minced pork was used. The pork was divided into four equal parts (1kg per treatment). Each treatment contain the following: (T1) control (without PSP), (T2) with 3g of PSP, (T3) with 4g of PSP and (T4) with 5g of PSP. The sausages were stuffed into casing and vacuum sealed in transparent polythene bags and refrigerated at 2oC for laboratory and sensory analysis. The sensory analysis was conducted to determine the effect of ‘prekese’ seed powder on the sensory characteristics of the product. Crude fat, crude protein, moisture content and pH were determined to find out the effect of the seed powder on the nutritional qualities of the products. The results showed that, the inclusion of up to 5g of PSP has no significant effects on taste, colour, prekese flavour, aroma and overall-liking. There were no significant differences (P > 0.05) in the crude fat of the products but there were significant differences (P < 0.05) in terms of moisture, crude protein and pH. Crude protein of T1, T3 and T4 were significantly higher (P < 0.05) than T2. The moisture content of T2 product was the highest followed by T4, T1 and T3. pH of the products T1, T2 and T3 were significantly higher (P < 0.05) than T4