Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour

This study evaluated composite beef–bambara groundnut (Vigna subterranean L.) seed flour patties to determine the effect of bambara groundnut flour (BGF) inclusion on the quality and acceptability of the products. The effect of different levels of BGF (0%, 2.5%, 5.0% and 7.5%) on the proximate composition and pH indicate that BGF had no significant (p ⩽ 0.05) effect on moisture, protein and carbohydrate of raw patties except ash and pH whereas there was significant (p ⩽ 0.05) effect on all the parameters for the cooked patties. BGF significantly (p ⩽ 0.05) reduced the shrinkage of the cooked patties from 9.13% to 6.76%, while percentage cooking yield, moisture retention, and fat retention increased significantly (p ⩽ 0.05) with increasing BGF levels from 79.1% to 87.2%, 67.51% to 78.05% and 73.51% to 88.34%, respectively. The use of BGF significantly (p ⩽ 0.05) increased the pH of cooked patties from 6.16 to 6.23. Beef patties extended with BGF up to 5% addition exhibited good quality attributes most acceptable to the consumers. The pH of the 0% BGF–beef patties decreased significantly during storage, up to day 14, and increased thereafter. However, the pH of the patties with BGF consistently decreased significantly up to day 21. The TBA values of both (0% and 5% BGF–beef patties) increased significantly (p ⩽ 0.05) from 0.054 to 0.25 and from 0.05 to 0.24 mg malonaldehyde/kg, respectively. All sensory attributes decreased significantly (p ⩽ 0.05) as storage time progressed. The physico-chemical, microbiological and sensory characteristics of the patties were found to be acceptable after 21 days refrigerated storage.