Browsing by Author "Apata, O. C."

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Acceptability of selected indigenous snacks by tourists in tourist centres in South Western, Nigeria
(Home Economics Professional Association of Nigeria (HEPAN), 2018-03) Apata, O. C.; Abimbola, A. F.; Oyewole, M. F.
Indigenous snacks are powerful tool in promising great memories for tourists. Tourists hardly patronise them due to packaging. Attractive packaging could boost patronage of IS by tourists. Acceptability of indigenous snacks by tourists in Southwestern . Nigeria was conducted. The study was carried in southwestern states Nigeria, with peculiarity of selected IS. (Kokoro, Dodo Ikire, Akara Ogbomoso and Aadun) to the source of origin. Two tourists' centers frequently visited were purposively selected in each sampled state. Twenty tourists in each of the tourist centers were randomly selected given a sample size of 180 respondents. Tourists' age were 24.3±5.01 years. About half tourists were male (51.3%) and female (54.4%), had tertiary education (71.9%) and were single (51.3%) Most of the tourists (74.9%) earned less than?100,000.00±1,232.13per month. Majority (93.1%) of tourists had high knowledge of1$ and more than half (63.1%) had favourable attitudes to IS. Among tourists, Aadun had highest flavour (61.3%), taste (45.6%) and overall acceptability (68.8%>), while Akara Ogbomoso had the least flavour (41.3%), taste(22.5%>) and overall acceptability (49.4%). Tourists' attitude to IS was significantly higher in Oyo (107.18A9.0l), than Ogun (104.33±15.15), Osun (106.10±l5.20) and Ekiti (96.25±4.20). In order of magnitude of level of acceptability of IS, Ekiti (106.50±5.57) was highest compared to Osun (102.50±12.30), Oyo (92.85±15.67) and Ogun (85.80±l5.37). Age and educational level significantly influenced acceptability of IS by tourists, Knowledge (a = 0,184) attitude (a=0.06) and perception (a = -0.304) contributed significantly to acceptability of IS by tourists. Tourists’ acceptability level of repackaged indigenous snacks was high in Southwestern Nigeria. Determinants of tourists' acceptability of repackaged indigenous snacks were knowledge, attitude and perception.
Airport-restaurant service quality in Lagos Nigeria: an application of servqual mode
(2023) Apata, O. C.; Olu-Adeyemi, D. O
Assessment of chemical and organoleptic properties of fortified indigenous maize-based snack
(2019) Apata, O. C.; Oyebade, O. J.; Ajayi, O. O.; Ajayi, O. O.; Adebayo, I. N.; Meludu, N. T.; Ayodele, I. A.
Backgronnd: Aadun is an indigenous maize-bascd snack high in energy, phosphorus and magnesium but low in protein. it is often sold with minimal packaging under conditions which may lead to its rapid deterioration. Protein fortification and improved packaging could enhance its balance of nutrients and increase acceptability. Objective: The study evaluated the chemical composition and organoleptic qualities of fortified, aadun. Methodology: Four different samples of aadun were prepared. T0 served as the control (unfortified aadun) while the three others (T i, T2 and T3 were fortified with groundnut, cray fish and soybeans, respectively. The four samples were subjected to proximate and mineral analysis. Different packaging materials such as foil paper, polyethylene and plastic plate covered with kiln film were used to present the samples to 50 panellists for organoleptic assessment. Results were subjected to descriptive statistics and ANOV A using SPSS version 20 Results- fortified samples were found to be significantly different in their chemical composition and sensory attributes from the control sample. The fortified aadun samples had higher protein, crude fibre, ether extract, iron magnesium, iodine, sodium, potassium and phosphorus due the control. The T0, was rated highest for the colour and the T1 for taste, texture, aroma and overall acceptability. The most preferred packaging material for the samples was plastic plate covered with kiln film while polyethylene was least preffered. Conclusion: Fortifying aadun with different ingredients especially groundnut and improving the materials used in packaging will improve its consumer acceptability.
Assessment of consumers acceptability and its socio-economic effect on their patronage at U&I fast food in the University of Ibadan, Oyo State, Nigeria
(2016-10) Apata, O. C.; Ayodele, I. A.; Abimbola, A. F.
This study assessed the food acceptability at the U&I Fast Food in the University of Ibadan and the socio-economic effect of fast food at the selected centre (U&l fast food) University of Ibadan, The result showed that consumers who are under 20 years of age constitutes the major age group with 43.1% and those in age bracket 31-40 constitutes the major age group with 40% for staff at the fast food, 65% of the consumers wire females while 35% were males. Also, a higher percentage earn between 51000 - 90000 Naira and 100000 - 500000 Naira for staff and consumers respectively. The level of education of most of the consumers was tertiary education and those of ' the staff were secondary education at 86% and 45% respectively. They represented45% of staff and 98% of students. The higher percentage of students could be associated.to the closeness to, Hall of Residence. The study showed that consumers were highly aware of food at the fast food, joint at 87%. This study showed that consumers patronize the fast food joint because of one of - these factors: clean environment, taste, cheapness, appealing, quality, flavour and also because of their texture, hygienic practices and preparation.
Assessment of service quality and restaurant attributes on customer satisfaction among restaurant users in Ibadan metropolis
(2017) Apata, O. C.; Abimbola, A. F.; Oluyisola, O. O.
Service quality is fundamental components which produce higher level of customer satisfaction, which in turn leads to increased repurchase intention. A significant amount of literature has emerged, which has increased our understanding of the difficulties associated with delivering service quality, however need for service managers with the tools they need to put quality control into action is important. In this study, perception of service quality and restaurant attributes and its impact on customer satisfaction were assessed among traditional restaurant users in Ibadan metropolis. A multistage sampling procedure was used to sample 126 respondents from four (4) Local Government Areas in Ibadan metropolis. Questionnaire was administered to collect data on respondents' socio-economic characteristics, perceived service quality of restaurants and satisfaction on restaurants. Data were analyses using descriptive (frequencies, percentages, means and ranks) and inferential (Chi-square, Pearson's Product Moment Correlation and Linear regression) sat p=0,05. Mean age of respondents was 29.11 years with majority being single (69.8%), male (58.7%), Yoruba (81.7%), students (33.3%), with mean income of N91186.51 and majority (94.4%) having tertiary education as their highest form of education. Perceived service quality was high. Overall satisfaction on restaurants was high 58.7%. Respondents ethnicity (X2-7.905), occupation (X2=12.750), age (r=0.295), income (r=0.226) were significantly related to customer satisfaction in restaurants. Also, perceived service quality (r=0.624) was significantly related to customer satisfaction in restaurants.
Consumers' knowledge on nutritional and medicinal values of tender coconut water among dwellers in Badagry area of Lagos State, Nigeria
(2018-03) Oyewole, M. F.; Apata, O. C.
The study evaluated consumers' knowledge on the nutritional and medicinal values of tender coconut water in Badagry Area of Lagos State. Simple random sampling technique was used to select 117 respondents. Data were collected using structured questionnaire on respondents' personal characteristics, source of information, constraints and knowledge on nutritional and medicinal values of coconut water. Data were analysed using descriptive and inferential statistics. The findings of the study revealed that 37.6% of respondents were between 22-31 years, 58.0% were males, 48.7% had tertiary education, friends and relatives (0.86) was the most used source of information by consumers, storage facilities (0.85) was the most severe constraint 53.4% of the respondents had low knowledge of nutritional and medicinal values of tender coconut water. There were significant relationship between constraints (r=0:201, p=0.000), soured of information (r= 0.204, p=0.005) and knowledge of nutritional and medicinal values of coconut water. The study concludes that there was low respondents knowledge on nutritional and medicinal values of tender coconut water. It is therefore recommended that nutritionist and health workers should sensitize people on the nutritional and medicinal values of tender coconut water.
Effect of brine concentration and curing time on quality attributes of cooked turkey laps
(American Association for Science and Technology, 2014-11) Apata, E. S.; Popoola, L. A.; Apata, O. C.; Adeyemi, K. O.; Okubanjo, A. O.
The objective of this study was to investigate the effect of brine concentration and curing time on physicochemical, microbial and sensory characteristics of turkey laps. 4 turkey laps of weight between 1.00 - 1.5kg were divided into 4 treatment groups of brine concentration - 10, 15, 20 and 25% respectively and were cured for 0, 4 and 8 days after cooking at 72°C for 20min. The results showed that Water Holding Capacity (W 1C) and pH of the cured turkey laps increased (p<0.05) as cooking loss decreased p<0.05) thereby increasing the yield of the turkey laps after cooking. Total Viable Count (TVC) and Total Coliform Count (TCC) decreased (p<0,05) while Total Fungal Count (TFC) increased (p<0.05) as brine concentration increased, but the TVC and TCC fluctuated while TFC increased steadily as curing time, increased, not above tolerable levels which made the turkey laps wholesome and safe for consumption. Colour, flavour, texture and juiciness scores increased (p<0.05) as the brine concentration and time of curing increased, but were higher (p<0.05) in turkey laps in treatment 3 that were cured for 4 days. It was observed that treatment 3 (20% brine) and curing for 4 days furnished higher quality attributes of turkey laps as pH, WHC and moisture were high considerably thereby increasing the yield while cooking loss decreased. Also the microbial, counts were lower while colour, flavour, texture and juiciness were higher. In the overall assessment of turkey laps, those cured with 20% brine for 4 days were most acceptable to sensory panel members.
Effect of different solar drying methods on quality attributes of dried meat product (kilishi)
(Canadian Center of Science and Education, 2013) Apata, E. S.; Osidibo, O. O.; Apata, O. C.; Okubanjo, A. O.
This study was conducted to evaluate the efficiency of four methods of sun drying kilishi after preparation. They included Direct Sun drying Method (DSM) as control, Gujarat Energy Development Agency Method (GEDAM), National Institute of Oceanography Method (NIOM) and Kwatia Drying Method (KDM) each of the methods constituted a treatment viz, A, B, C and D. Meat (Beef) weighing 640 g was purchased and used for this study. The meat was divided into 4 equal parts of 160 g per treatment. They were sliced into length between 0.17 and 0.20 cm in thickness and dried between 4 and 5 hours to reduce the moisture to at least 40% before slurry infusion. The slurry ingredient components were ground and mixed to form a paste. Semi-dried meat were immersed in the slurry for one hour and later stabilized by roasting on charcoal fire for 5 minutes and later dried out in drying media tested in this study. The yield, chemical and sensory properties of kilishi were determined. The results showed that method B gave the highest (P < 0.05) yield of kilishi, chemical attributes as well as sensory properties of kilishi followed by method C. It is suggested that method B and C be developed and produced in commercial quantity for use in drying kilishi in the tropics due to their high efficiency.
Effect of socio-economic characteristics of hotel guests on acceptability of roasted meat (suya) as hotel menu in Ogun State, Nigeria
(2016-10) Apata, O. C.
Suya is meat prepared and cooked by roasting on glowing charcoal fire. It has become a popular mass consumer meat snack in Nigeria. It is usually sold along the streets, in club houses, at picnics, state parties, restaurants and around hotel buildings. As a mass consumer fast food, its consumption cut-across ethnic, religious, sex and socio-economic background but its acceptability as hotel menu in Ogun State is not certain, hence this study. Purposive sampling technique was used to select the respondents from zones in Ogun State viz: Egba, Ijebu, Remo and Yewa. Two Communities were selected from each zone while one popular hotel in each community was selected. A total of three hundred and sixty respondents were interviewed, the results revealed that 240 of hotel guests (66.7%) showed indifferent attitudes to acceptability, of roasted meat (Suya) as hotel food item, while 120 out of360 questionnaire respondents (33.3%) accepted Suya as hotel food item. There was significant relationship established between socio-economic status and preference for Suya as hotel menu in Ogun State 41.00.005).
Effect of thermal processing methods on the eating qualities and acceptability of different meat types
(School of Sciences, Federal University of Technology, Akure, Nigeria, 2017-12) Apata, E. S.; Eniolorunda, O. O.; Apata, O. C.; Abiola-Olagunju, O.; Taiwo, B. B. A.
This study was carried out to evaluate the eating qualities of six different meat types namely: beef, chevon, pork, rabbit, turkey and chicken cooked with three methods. The three cooking methods employed were frying, boiling and roasting. Fresh meat cuts (250g) of 5 meat types were purchased from Ayetoro market in Yewa North Local Government areas of Ogun State, while live rabbits were bought and slaughtered and 250g of meat harvested and used for this study. The 250g of each meat type was divided into 50g and subjected to cooking using frying, boiling and roasting for 20 minutes. The meat samples were served to a semi-trained 10-member taste panel that adjudged the test on the meats for flavour, tenderness, juiciness, texture and overall acceptability using 9-point hedonic scale on which 1= disliked extremely and 9= liked extremely. The results showed that frying increased (p<0.05) the . juiciness and texture of rabbit, turkey, chicken and pork meats as well as the overall acceptability of the same meat types. Boiling increased the flavour of beef and chevon and tenderness of rabbit, turkey, pork and chicken as well as the texture of beef, chevon, pork and rabbit, but enhanced the overall acceptability of beef and chevon. Roasting improved the flavour of beef and chevon, tenderized pork and rabbit meat as well as increased the juiciness of beef and chevon, texture of beef, chevon and rabbit meats; it increased the consumer’s acceptability of beef, chevon and rabbit meats. It was concluded that each meat type should be cooked based on the method that impacts palatability quality which the consumer desired. It was suggested that pork, rabbit, turkey and chicken meats be fried as it enhanced most of the palatability qualities of these meat types, beef and chevon meat be boiled or roasted for higher acceptability.
Effects of breeds and spices on water holding capacity and consumers’ acceptability of goat meat (chevon)
(Animal Science Association of Nigeria, 2016) Apata, E. S.; Omojola, A. B.; Eniolorunda, O. O.; Apata, O. C.; Okubanjo, A. O.
Five muscles, semitehdinosus (ST), Biceps femoris (BF), Longissimusdorsi, (LD), Trceps brachii (TB) and Brachialis (BC) were excised from twelve Goats buck carcasses of two breeds, the West African Dwarf and Red Sokoto, 50g of each muscle was cooked with four different spices; ginger (A) garlic (B), alligator pepper (C) and black pepper (D) to determine their effects on water holding capacity and acceptability of the muscles. The muscles together with the spices were cooked for 20 mutes and cooled to room temperature (about 25°C), Ig of each muscle was removed and pressed to determine the water holding capacity, while the rest of the muscles were served to 10 member taste panel to assess the muscles for acceptability based on their flavour on a 9 point hedonic scale. The results (49.80, 48.30) showed that muscles cooked with ginger (A) had higher water holding capacity while those poked with garlic (B) had the least (28.50, 25.30). Muscles from WAD buck goat (BF 49.80) had higher water holding capacity. Muscles cooked with garlic (B) (8.67, 80) were highly preferred by the taste panelists while muscles cooked with alligator pepper (C) (4.32, 4.15) were least accepted. It was evident from the results this study that spices can improve water holding capacity and acceptability of chevon. Ginger (A) favoured high water holding capacity while garlic (B) is recommended for high flavour and acceptability of chevon.
Effects of local clay pot and freezer preservation methods on beef quality attribute
(American Association for Science and Technology, 2014) Apata, E. S.; Adio, F. A.; Apata, O. C.; Odio, A. F.; Aderele, G.
This study was carried out to investigate the influence of local clay pot and freezer preservation on quality properties of fresh beef. 30 clay pots were moulded. 6kg of beef was purchased from Ayetoro abattoir and divided into two portions of 3kg wrapped’in banana leaves and each portion constituted a treatment; T1 = Freezer, T2 = Clay pot. The clay pots were sealed containing 100g of beef each and heated on charcoal fire for 1 hour daily, while beef preserved in freezer was divided into 30 parts of 100g and frozen at -18˚C. Physicochemical, microbiological and sensory properties of preserved beef were determined at 0, 7, 14, 21 and 28 days. Data collected were analysed with ANOVA at p = 0.05. Beef in T1 had higher colour score and lower (p<0.05) shear force values, while beef in T2 had higher yield and lower thermal shortening, protein, ash and TBA were higher in beef preserved with T2 while moisture and fat were higher in T1 beef. Microbial load were higher in T1 as well as colour, tenderness- and texture. However, flavour, odour and acceptability were higher in T2. All properties of preserved beef with the exception of cooking loss, thermal shortening, ash, Thiobarbituric Acid (TBA.,, Total Colifomi Count (TCC) and Total Anaerobic Count (TAG) increased as the time of preservation increased. It is suggested that local clay pot be used by those in developing countries where power supply is still epileptic especially in rural areas, and that beef may not be preserved beyond 14 days since beef properties decreased after that period in this study.
Effects of seasoning on the chemical composition and sensory qualities of roasted pork meat
(2012) Ologbon, K. T.; Yangomodou, O. D.; Apata, O. C.; Okhiria, A. O.
The effect of seasoning on the chemical composition and sensory quality of Wasted pork meat was carried out in this study. Carcass of a slaughtered pig and other seasoning materials (Maggi Crayfish, Knorr Chicken, Ajinomoto, and Suppy Maggi) were purchased from Ayetoro market to conduct this nutritional test. Parameters determined under the proximate analysis were moisture Content, crude protein, ether extract (fat), crude fibre, ash, carbohydrate, and mineral (calcium, iron, phosphorous, potassium and sodium ions) using the routine procedures of digestion, distillation and titration. For the sensory quality determination, the spiced meat samples were given to fifteen (15) untrained panelists to test the samples for colour, aroma, taste texture overall acceptability using 9point hedonic scale. There was significant, difference in the mean value of the carbohydrate content. (%) for the six seasoned park samples at the 1% level of confidence (F-value - 29.533). The test of homogeneity of variance showed a significant difference in the equality of variance for carbohydrate content (%) for the six seasoned pork samples at the 1% level of confidence with a Levene Statistics (LS) value of 9.071. With respect to the physical qualities of the meat products (colour and texture), meat sample treated with Maggi crayfish + Pepper rated highest (5.60 and 7.73 respectively) and for the taste qualities (aroma and taste), meat sample treated with Suppy Maggi + Pepper scored 9.73. For overall acceptability, meal sample, treated with Knorr Chicken + Pepper was rated highest (7.33). It was recommended that treatment of pork meal with Maggi crayfish and Pepper should be encouraged to improve the physical qualities of the pork meat products (especially colour and texture) in the diets of men.
Enterprise characteristics of selected hotels for indigenous snacks acceptability in South-West, Nigeria
(Home Economics Research Association of Nigeria, 2018-12) Apata, O. C.; Abimbola, A. F.; Ajayi, O. O.; Meludu, N. T.; Ayodele, I. A.
The study assessed the enterprise characteristics of various tourists' centers across the selected states in Southwest Nigeria. It was conducted in selected hotels and tourists centers in southwest Nigeria. Twenty caterers were 1 randomly selected in each hotel and tourist centers. Data were collected using questionnaire and analyzed using frequencies and percentages. The findings of the study show that indigenous snacks were offered in lower proportion to continental snacks in hotels across the states in south-west Nigeria, these snacks are prepared and packaged hygienically and also theses hotels have adequate recreational facilities. The study recommended that workshops and seminars should be organized on promotion of indigenous snacks into hotels and tourists centers.
Evaluation of patties prepared from combination of beef and antelope meat
(Animal Science Association of Nigeria, 2016-09) Apata, E. S.; Eniolorunda, O. O.; Ayantuga, D. T.; Apata, O. C.; Okubanjo, A. O.
This study was carried out in the Meat Science laboratory of the Department of Animal Production, Olabisi Onabanjo University, Yewa Campus, Ayetoro, Ogun State to evaluate patties prepared from beef and antelope meat. Fresh beef and antelope meat of 3kg each were purchased, chilled and allowed to equilibrate to room temperature 27˚C which were ground. Approximately 2.3 kg of each meat type was apportioned into five parts of 0, 25, 50, 75 and 100 % after mixing the two meat types into 0, 115, 230,345 and 460g of antelope meat. The meat patties samples were cooked using broiling method and cooled at room temperature. Physico- chemical characteristics and organoleptic attributes of the meat product Were determined after cooking. The results revealed that the cooking loss (32.43%) was higher (p< 0,05) at T4 followed by T5 (31.48%) while the patties yield (71.97%) was in TO followed by patties in T2 (70.45%) and T3 (70.35%) respectively. Water holding capacity (WHC) was higher in T2 and T3 (67.00%) and (66.20%) followed by TO with 62.00%, hence lower shear force values of 0.58N, 0.62N and 0.70N. Moisture content (50.90%) was higher (p< 0.05) T1 and T2 (59.15%), protein was higher (p< 0.05) in 75, while fat was least (p<0.05) in T4 (8.25 %) and T5 (8.20%) in cooked patties. Patties in Tl, T2 and T3 with 6.50, 6.80 and 6.62 were accepted mostly as the had higher colour values of 7.25, 6.03 and 6.21. It was observed that inclusion of antelope meat in the patties between 25% and 50% sufficed to provide the nutrients and flavour that consumers needed in meat patties prepared from beef and antelope meat combination in this study. Therefore, antelope meat could be included in meat patties not beyond 50% so that consumers could relish the meat product.
Evaluation of socio-economic characteristics, preference and consumption pattern of meat among the inhabitants of Yewa in Ogun State Nigeria
(2016) Apata, E. S.; Akinbinu, J. B.; Apata, O. C.; Dada, O. M.; Aderinto, A.
This study was conducted in Yewa zone of Ogun state to investigate the socio-economic characteristics, preference and consumption pattern of meat among the inhabitants who are rural dwellers. Primary data were collected through 300 structured questionnaires covering 12 selected rural towns. The variables measured included age, sex, educational and marital status, household size, religion, occupation, income, preference for meat, factors influencing meat preference, meat consumption pattern and constraints for meat consumption in the study area. Data collected were analysed with frequency percentages and Garrett’s ranking technique and validated for reliability. The results showed that (30.01%) of household consumed meat were mostly youth who were mostly (54.0%) females that attained secondary education (32.3%) while 67.7% of them had one form of education or the other. (30.7%) were married with highest (29.3%) household size, Christians (40.7%) and traders (28.3%) and earned monthly income (29.0%) between N10, 000-N30, 000. Also majority (95.0%) preferred beef (87.5%) and chicken while (56.7%) preferred pork. Majority with 64.6 scores consumed meat perhaps for its nutritional value and taste (63.5) score without minding the price 56.8 score while tenderness was not the hindering factor (50.2) score for consuming meat in the study area. High percentage of the respondents consumed meat of any type but consume more (25.0%) of beef than pork (57.7%) as low percentage (19.3%) of the total respondents would not consume meat. Majority of them strongly disagreed that no constraint associated with meat preference and consumption would deter them from consuming meat. It was recommended therefore, that household in the study area be encouraged by government extension agents to utilize part of their income to purchase meat to be included in their diets to improve the quality. Also there is need to conduct a research to investigate low percentage consumption meat by the inhabitants of Yewa zone, the study area.
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
(Canadian Center of Science and Education, 2013) Apata, E. S.; Kuku, I. A.; Apata, O. C.; Adeyemi, K. O.
A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic characteristics. The results showed that there were significant (P < 0.05) differences in physical properties of suya samples analyzed with suya from Yewa zone having the highest (P < 0.05) water holding capacity and suya prepared in the laboratory and those from Egba zone had the highest (P < 0.05) shear force, while the pH was least (P < 0.05) in suya prepared from laboratory. Moisture content was least (P < 0.05) in suya samples prepared in the laboratory and from Egba zone, while ash content was higher (P < 0.05) in suya from Yewa, Remo and Ijebu Zones. Aerobic bacteria and coliform counts were least (P < 0.05) in suya prepared in the laboratory and from Egba Zone, while lactic acid bacteria were higher (P < 0.05) in suya prepared in the laboratory and from Egba Zone. The results revealed that suya samples prepared in the laboratory were accepted more (P < 0.05) followed by those from Egba and Remo Zones. However, microbial loads observed on Suya (tsire) samples in this study were not as high as those reported by previous workers. Nonetheless, efforts should be made to educate meat and meat products (Suya) processors in Ogun State on the importance of hygiene and proper packaging and preservation to avoid contamination and spoilage of meat products during processing and sale.
Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
(Canadian Center of Science and Education, 2013) Apata, E. S.; Kuku, I. A.; Apata, O. C.; Adeyemi, K. O.
A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic characteristics. The results showed that there were significant (P < 0.05) differences in physical properties of suya samples analyzed with suya from Yewa zone having the highest (P < 0.05) water holding capacity and suya prepared in the laboratory and those from Egba zone had the highest (P < 0.05) shear force, while the pH was least (P < 0.05) in suya prepared from laboratory. Moisture content was least (P < 0.05) in suya samples prepared in the laboratory and from Egba zone, while ash content was higher (P < 0.05) in suya from Yewa, Remo and Ijebu Zones. Aerobic bacteria and coliform counts were least (P < 0.05) in suya prepared in the laboratory and from Egba Zone, while lactic acid bacteria were higher (P < 0.05) in suya prepared in the laboratory and from Egba Zone. The results revealed that suya samples prepared in the laboratory were accepted more (P < 0.05) followed by those from Egba and Remo Zones. However, microbial loads observed on Suya (tsire) samples in this study were not as high as those reported by previous workers. Nonetheless, efforts should be made to educate meat and meat products (Suya) processors in Ogun State on the importance of hygiene and proper packaging and preservation to avoid contamination and spoilage of meat products during processing and sale.
Food and beverage service, and planning
(Elizade University, Ilara-Mokin, Ondo State, 2018) Apata, O. C.
Food production and service management
(Hospitality and Tourism Management Association of Nigeria, Kaduna, Nigeria, 2022) Apata, O. C.