The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages

• Main Authors: Adzitey, Fredrick, Yaro, Joseph, Korese, Joseph Kudadam, Mohammad Halim Jeinie, Nurul Huda
• Format: Article
• Language: English; English
• Published: Public Knowledge Project 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32274/3/The%20effect%20of%20raw%20pearl%20millet%20flour%20inclusion%20on%20the%20quality%20and%20formulation%20cost%20of%20beef%20sausages_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32274/1/The%20effect%20of%20raw%20pearl%20millet%20flour%20inclusion%20on%20the%20quality%20and%20formulation%20cost%20of%20beef%20sausages.pdf; https://eprints.ums.edu.my/id/eprint/32274/; https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1658/1961; https://doi.org/10.5219/1658

This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein conten...