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\hypersetup{pdftitle={Effect of Substituting Rice Flour for Wheat Flour as Fillers at Varying Levels in Beef Sausage Production},pdfauthor={Kehinde Sanwo, Shamsideen Iposu, Moses Makanju},pdfsubject={Tropentag 2010: Abstract},pdfkeywords={Beef sausage, Fillers, Rice flour, Wheat flour},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 14-16, 2010, Zurich}}\\[1ex] \Large{``World Food System  ---\\A Contribution from Europe''\\[2ex]}}
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\Large{\textbf{Effect of Substituting Rice Flour for Wheat Flour as Fillers at Varying Levels in Beef Sausage Production\footnote{\textbf{Contact Address:} Kehinde Sanwo, University of Agriculture, Animal Production and Health, Alabata Road, 110001~Abeokuta, Nigeria, \mbox{e-mail}: \email{bumogardens@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Kehinde Sanwo$^{1}$, Shamsideen Iposu$^{2}$, Moses Makanju$^{3}$}}
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\begin{itemize*}
\item[]{\small{\textit{$^{1}$University of Agriculture, Animal Production and Health, Nigeria}}}
\item[]{\small{\textit{$^{2}$University of Agriculture, Abeokuta, Nigeria, Animal Production \& Health, Nigeria}}}
\item[]{\small{\textit{$^{3}$University of Agriculture, Abeokuta, Nigeria, Animal Production \& Health, }}}
\end{itemize*}
\index[author]{Sanwo, Kehinde}
\index[author]{Iposu, Shamsideen}
\index[author]{Makanju, Moses}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Rice flour was used in substituting for wheat flour in Beef sausage produced at various levels, having Batch 1--\mbox{0\,\%} Rice and \mbox{100\,\%} Wheat flour (Control), Batch 2 --- \mbox{25\,\%} Rice and \mbox{75\,\%} Wheat flour, Batch 3 --- \mbox{50\,\%} Rice and 50\%Wheat flour, Batch 4 --- \mbox{75\,\%} Rice and \mbox{25\,\%} Wheat flour, Batch 5 --- \mbox{100\,\%} Rice and \mbox{0\,\%} Wheat flour. Percentage cooking weight loss for the prepared sausage was significant ($p < 0.05$) in which batch 5 had the highest value of \mbox{2\,\%} while batch 3 had the lowest value of \mbox{1\,\%}. Percentage refrigerated weight loss was highest in control having a value of \mbox{5.76\,\%} while batch 4 had the lowest value of \mbox{3.20\,\%}. For the sensory evaluation of the beef sausages produce, all the parameters evaluated were significantly different ($p < 0.05$) from each other except for saltiness and overall flavour. Colour was more preferred (6.82) in batch 4 which was being liked moderately when compared with other batches that were liked slightly. Tenderness decreased as the level of rice inclusion increased. For overall acceptability, batch 4 had the highest score of 6.58, being liked slightly compared with the control which had the lowest score of being intermediate meaning that the panelists were indifferent about its acceptability. Proximate composition of the prepared beef sausage showed that batch 5 had the highest percentage crude protein, ash and ether extract content values of \mbox{12.42\,\%}, \mbox{4.20\,\%} and \mbox{2.40\,\%}, respectively. Therefore, substituting rice flour for wheat flour at \mbox{50\,\%} to \mbox{75\,\%} in beef sausage production favoured the product's resistance to diffusion thus favouring its storage stability and nutrient content. }

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\noindent \textbf{Keywords:} Beef sausage, Fillers, Rice flour, Wheat flour
\index[key]{Beef sausage}
\index[key]{Fillers}
\index[key]{Rice!flour}
\index[key]{Wheat flour}
\end{document}