Abstract:
Dawadawa is a fermented seed meal of a tropical tree plant; Parkia biglobosa. It is commonly used in Ghanaian
homes as flavour enhancers in varieties of meals. This study was conducted to determine the effects of dawadawa
as a spicing agent on sensory characteristics and nutritional qualities of meat products (smoked pork sausage and
burgers). Fresh boneless beef and pork were minced separately and were used to formulate burgers and smoked
pork sausages, with various levels of dawadawa inclusions. The Control products (Treatment 1(T1) were
formulated with a standard flavour enhancer [Adobo at 2g/kg meat], Treatment two (T2) products were
formulated with 2g dawadawa and 2g adobo/kg meat, Treatment three (T3) products were formulated with 2g
dawadawa/kg meat, while Treatment four (T4) products were formulated with 4g dawadawa/kg meat. All other
ingredients were added in equal amounts to the meat and thoroughly mixed. The products were bagged and
refrigerated for sensory and chemical analyses at later dates. The use of dawadawa up to 4g/kg meat in the meat
products increased the crude protein content significantly (P<0.001) and had no effect (P>0.05) on the sensory
characteristics of the products. Dawadawa could be used in meat products up to 4g/kg meat for improved crude
protein content
