The effect of traditional processing methods on the nutritional quality of bush meat
| dc.contributor.author | Nketia, Stephen | |
| dc.date.accessioned | 2011-12-13T02:32:03Z | |
| dc.date.accessioned | 2023-04-19T08:09:21Z | |
| dc.date.available | 2011-12-13T02:32:03Z | |
| dc.date.available | 2023-04-19T08:09:21Z | |
| dc.date.issued | 2001-12-13 | |
| dc.description | A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology in partial fulfilment of the requirements for the award of Master of Science degree, 2001 | en_US |
| dc.description.abstract | Bushmeat has been the main supply of protein in most developing countries. In Ghana about 75% of the population depends on bushmeat as their source of animal protein. However, meat, an essential nutrient commodity, is perishable. Differe t methods have been used to address the above problem, one of which is the traditional processing method. For this method the respondent processors interviewed indicated that the main objective of the traditional processing method is to remove as much water as possible and to obtain pleasant aroma and taste. On the other h d, a food scientist looks at the prevention of invisible physicochemical reaction such as rancidity, Milliard reaction as well as the deposit of bacteriostatic and fungistatic chemicals on the meat. Moreover, cured heat-smoked processes can e used to effectively prevent denaturation of protein and loss of essential nutrients. In this work, the effect of traditional processing methods on nutritional qualities of bus meat was determined in the laboratory. Also a scientifically accepted processing method to maintain nutritional quality of bushmeat was established. The parameters studied under the effect of traditional processing on nutritional qualities were cru e protein, crude fat, moisture, phosphorus, potassium, sodium, iron and calcium contents. Statistical analysis indicated that at 5% significant level there were significant differences between these parameters in the controlled processed and additionally processed bushmeat. There was reduction in moisture and fat content but t ere was an increase in protein content of bushmeat. In the case of mineral retention , iron was relatively retained indicating that bushmeat could serve as a good source f iron for blood formation and precursor elements for biochemical reactions, hence it s good for human consumption to solve dietary deficiency problems especially iron. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/2296 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | 2974; | |
| dc.title | The effect of traditional processing methods on the nutritional quality of bush meat | en_US |
| dc.type | Thesis | en_US |
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