American Journal of Food Science and Health
Articles Information
American Journal of Food Science and Health, Vol.2, No.6, Dec. 2016, Pub. Date: Nov. 12, 2016
Comparative Analysis of Protein Content in Selected Meat Samples (Cow, Rabbit, and Chicken) Obtained Within Damaturu Metropolis
Pages: 151-155 Views: 799 Downloads: 589
Authors
[01] Akinsola R. Omotayo, School of Science and Technology, Department of Science Laboratory Technology, Federal Polytechnic, Damaturu.
[02] Abubakar El-Ishaq, School of Science and Technology, Department of Science Laboratory Technology, Federal Polytechnic, Damaturu.
[03] Late Maruf Tijjani, School of Science and Technology, Department of Science Laboratory Technology, Federal Polytechnic, Damaturu.
[04] Dare Idowu Segun, School of Science and Technology, Department of Science Laboratory Technology, Federal Polytechnic, Damaturu.
Abstract
Protein content and palatability of meat from different sources differed, people preferred cheap and quality meat sources for their domestic use. Comparative analysis of protein content in selected meat samples were was carried out using Kjeldahl method. The result of the analysis shows that cow has the highest percentage crude protein of 23.47%, chicken has 18.66% and rabbit the least percentage crude protein of 15.00%. With the result obtained, it is, therefore, recommended that further research should be carry on out complete proximate nutritional analysis on meat samples. In conclusion, cow meat should be consumed for quality protein than the other two samples: chicken and rabbit, because cow does not cause any discomfort after a long period of consumption, unlike the chicken and rabbit.
Keywords
Chicken, Cow, Damaturu, Protein and Rabbit
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