Development of hamburger using full fat soybean flour

  • J.O. Igene Department of Animal Science, Faculty of Agriculture, University of Benin, Benin
  • I.T. Oteku Department of Animal Science, Faculty of Agriculture, Ambrose Alli University, E
  • J.A. Akpata Department of Animal Science, Faculty of Agriculture, University of Benin, Benin

Abstract

This study determined the level of soy flour appropriate for hamburger (beef patties) production. They were formulated to contain 0%, 10%, 15% and 20% of soy flour respectively with some flavouring agents. A 5-point hedonic scale was used to investigate the sensory characteristics of products in terms of juiciness, colour, flavour, tenderness and overall acceptability. There were no significant differences between various products but were readily accepted up to 20% level of inclusion. This provides opportunity for a further critical evaluation of the limit of soy flour inclusion in beef patties formulation. There was increasing yield as the level of soy flour in the product increased. The unit costs of product decreased with increasing soy flour inclusion

[Global Jnl Agric Res Vol.1(2) 2002: 71-77]
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Articles

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eISSN: 1596-2903