Effect of Partial Replacement of Meat by Pigeon pea (Cajanus cajan L.) on the Nutritional and Sensory Characteristics of Burger

Abstract

This study was conducted to investigate the effect of partial replacement of meat by pigeon pea on the chemical and sensory characteristics of burger. Burger was produced from beef meat with the other additives (seasonings, soy bean, fat and ice) and in the experimental treatments the beef meat was partially replaced by cooked pigeon pea as follows: Treatment 1: 100% beef meat (control), treatment 2: 75% beef meat with 25% cooked pigeon pea and treatment 3: 50% beef meat with 50% cooked pigeon pea. For all treatments chemical analysis and sensory evaluation for the cooked products were conduct. The parameters include moisture, protein, fat, ash, fiber, pH, color, flavor, taste, texture, juiciness and overall acceptability. All the measurement in three replicates were performed in the first day of production and after 3 weeks of deep freezer storage (-18±o.1). Results of chemical analysis of the burger showed that partial replacement of meat by cooked pigeon pea by 50% resulted in increasing the protein content (32.64), crude fiber (3.21), fat (8.19) and total ash content (2.84) of burger it has caused an increase in acidity (0.41) and decrease in moisture (55.79) content and pH (5.43 ) of burger. It can be concluded that addition of cooked pigeon pea in burger production can increase protein and fiber content and decrease the cost.