Local spices were collected from seven major markets across Ghana, compiled and identified by their Scientific, Common and Local names, properties, partly used and area found.
Seven fresh pork sausages prepared using different compositions of these spices were sensorily evaluated in a pre-trial and four were selected and further evaluated in triplicate to determine their acceptability.
A 10 member panel assessed the external appearance of uncooked products, internal colour, aroma, taste, and the overall acceptability of cooked products.
The data were analysed as a completely randomized block design using the nonparametric analysis as employed in Friedman‟s method and Wilcoxon‟s signed-rank test. A total of fourteen local spices were collected.
Spices and Condiments
A 1.52% level of inclusion of the different composite spice mixes in the products was acceptable.
The prekese based product was significantly judged the most acceptable (P=.05) while the dawadawa based product was the least acceptable.
In conclusion, preparing ready-to-use composite-spice mixes from local spices to promote comminuted meat processing among meat handlers is feasible but must be done safely in order to keep the health value of the meat products.
Author: Darkwa Sarah