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TABLE OF CONTENTS
Title Page
Cover Page
Certification
Dedication
Acknowledgement
Table of Contents
Abstract
List of Tables
List of Figures
CHAPTER ONE
1.0 Introduction - - - - 1
1.1 Statement of the problem - - - 2
1.2 Aim - - - - - 3
1.3 Specific Objective - - - - 3
1.4 Significant of Study - - - 3
1.5 Justification of study - - - 3
1.6 Scope of the Study - - - - 4
CHARPTER TWO:
2.0 Literature Review - - - - 5
2.1 Analytical Methods for Fats in Food - - 9
2.4.1. Current status - - - 9
2.5 Analytical Methods for Carbohydrates In Foods - 10
2.7 Joules and Calories - - - 15
2.8 Theoretical Framework for an Understanding of Food
Energy Conversion Factors - - 15
2.9 Flow of Energy through the Body - A Brief Overview - 16
2.10 Conceptual Differences between Metabolizable Energy
and Net Metabolizable Energy - - - 18
2.12 Standardization of Food Energy Conversion Factors - 24
2.13 The Relationship between Food Energy Conversion
Factors and Recommendations for Energy Requirements - 25
2.14 Other Practical Implications Related to the Use of
Food Energy Conversion Factors - - 28
CHAPTER THREE: MATERIALS AND METHODS
3.0 Materials and Methods - - - 47
3.1 Materials - - - 48
3.2 Methods - - - - 48
3.1.1 Apparatus - - - - 48
3.1.2 Procedure - - - - 48
3.2 Preparation of Sample for Subsequent Analysis - 48
3.2.1 Apparatus - - - - 48
3.3 Ash and Organic Matter - - - 49
3.3.1 Apparatus - - - - 49
3.4 Ashing procedure: - - - - 49
3.5 Estimation of Crude Fibre - - 50
3.5.1 Apparatus - - - - 50
3.5.2 Reagent - - - - 50
3.5.3 Procedures - - - - 51
3.6 Determination of Crude Fat - - 51
3.6.1 Apparatus - - - - 52
3.6.2 Reagent - - - - 52
3.6.3 Procedure - - - - 52
3.7 Crude Protein - - - - 53
3.7.1 Apparatus - - - - 53
3.7.2 Reagent - - - - 53
3.7.3 Method - - - - 53
3.8 Determination of carbohydrates - - 54
3.9 Estimation of Caloric Value (Energy) - - 55
CHAPTER FOUR: RESULTS AND DISCUSSION
4.1 Results - - - - 56
4.1.1 Proximate composition analyses - - 56
4.2 Discussion of Proximate Composition - - 56
CHAPTER FIVE
5.0 Conclusion and Recommendations - - 5.4
5.1 Conclusion - - - - 59
5.2 Recommendation - - - - 59
Appendix
CHAPTER ONE
1.0 INTRODUCTION
Suya is a very popular indigenous meat product in terms of frequency of consumption in northern Nigeria. Its popularity has now extended to southern part of Nigeria especially in Uyo metropolis. It is a traditionally processed, ready-to-eat Nigerian meat product, which has a wide acceptance and has become a mass consumer product (Igene, 1982). The numbers of producers as well as consumers have, therefore, increased tremendously irrespective of ethnicity, religion, social status or sex (Igene, 1982). These meat products have formed the basis of the Nigerian livestock industry, which provides employment and income to the populace. Consequently, its production has become a major economic activity in Nigeria, Cameroon, Senegal, Mali and Chad Republic (Igene et al., 2003).
There are, however, three main forms of Suya, namely Tsire, Kilishi and Balangu. Tsire is roasted, boneless mutton, beef or goat meat that is cooked around a glowing fire in which the meat pieces are staked on wooden sticks (Alonge and Hiko, 1987). Kilishi is usually prepared from different types of meat such as beef and mutton. Beef, however, is mostly used for its preparation(Igene, 1982).. Of the three forms of Suya, Tsire is the most commonly preferred to most consumers and is synonymous with Suya (Igene and Abulu, 1984).
Suya spices are Nigerian native spices usually used on roasted meat (barbecued meat) to provide it with a distinctive wanted taste and flavor(Jonathan et al., 2016).. It has its origin from the Hausas in the Northern Nigeria (Jonathan et al., 2016) It is the special blend of peppers and spices that is used to make Nigerian suya (Jonathan et al., 2016).
Spices could be defined as vegetable products or mixtures thereof, without any extraneous matter that is used for flavouring, seasoning and imparting aroma to foods. Suya producers are also the
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