Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (<i>Numida meleagris</i>) Meat Sold in Kaduna Metropolis, Nigeria

Aisha Abdullahi Bida

doi:doi:10.11648/j.ab.20190701.13

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Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria

Aisha Abdullahi Bida

Published in Advances in Biochemistry (Volume 7, Issue 1)

Received: 13 April 2019 Accepted: 20 May 2019 Published: 10 June 2019

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Abstract

The effect of storage and cooling time (0, 1, 3, 7 and 28 days) on the nutritional quality of guinea fowl (Numida meleagris) was assessed in terms of crude protein, moisture, ash, fat, carbohydrate, minerals (calcium, zinc, iron and potassium) and microbial content. Crude protein was determined using Kjedahl method, moisture, ash and fat content were determined using AOAC methods, carbohydrate was estimated by difference and the minerals using AAS methods (for Calcium, Zinc and Iron) and AES (for Potassium). The result of crude protein, moisture and fat content were observed to decrease as storage time increases. Moisture content ranged from 67.70 to 66.50%, ash content from 0.98 to 1.01%, fat content from 2.31 to 2.19%, crude protein content from 20.20 to 19.13% and carbohydrate content from 8.79 to 11.17%. The ash content fluctuates between the same ranges while the carbohydrate content increases with increased in storage time. The minerals content decreases with increase in storage time and the microbial analysis shows freezing inhibited the growth of bacteria which is the main cause of meat spoilage. The study showed that the meat samples could be kept in a frozen state without spoiling but the nutritional content where altered as storage time increased.

Published in	Advances in Biochemistry (Volume 7, Issue 1)
DOI	10.11648/j.ab.20190701.13
Page(s)	10-14
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Numida meleagris, Meat, Poultry, Storage and Cooling Effects

References

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APA Style

Aisha Abdullahi Bida. (2019). Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria. Advances in Biochemistry, 7(1), 10-14. https://doi.org/10.11648/j.ab.20190701.13

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ACS Style

Aisha Abdullahi Bida. Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria. Adv. Biochem. 2019, 7(1), 10-14. doi: 10.11648/j.ab.20190701.13

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AMA Style

Aisha Abdullahi Bida. Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria. Adv Biochem. 2019;7(1):10-14. doi: 10.11648/j.ab.20190701.13

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@article{10.11648/j.ab.20190701.13,
  author = {Aisha Abdullahi Bida},
  title = {Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria},
  journal = {Advances in Biochemistry},
  volume = {7},
  number = {1},
  pages = {10-14},
  doi = {10.11648/j.ab.20190701.13},
  url = {https://doi.org/10.11648/j.ab.20190701.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20190701.13},
  abstract = {The effect of storage and cooling time (0, 1, 3, 7 and 28 days) on the nutritional quality of guinea fowl (Numida meleagris) was assessed in terms of crude protein, moisture, ash, fat, carbohydrate, minerals (calcium, zinc, iron and potassium) and microbial content. Crude protein was determined using Kjedahl method, moisture, ash and fat content were determined using AOAC methods, carbohydrate was estimated by difference and the minerals using AAS methods (for Calcium, Zinc and Iron) and AES (for Potassium). The result of crude protein, moisture and fat content were observed to decrease as storage time increases. Moisture content ranged from 67.70 to 66.50%, ash content from 0.98 to 1.01%, fat content from 2.31 to 2.19%, crude protein content from 20.20 to 19.13% and carbohydrate content from 8.79 to 11.17%. The ash content fluctuates between the same ranges while the carbohydrate content increases with increased in storage time. The minerals content decreases with increase in storage time and the microbial analysis shows freezing inhibited the growth of bacteria which is the main cause of meat spoilage. The study showed that the meat samples could be kept in a frozen state without spoiling but the nutritional content where altered as storage time increased.},
 year = {2019}
}

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TY  - JOUR
T1  - Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria
AU  - Aisha Abdullahi Bida
Y1  - 2019/06/10
PY  - 2019
N1  - https://doi.org/10.11648/j.ab.20190701.13
DO  - 10.11648/j.ab.20190701.13
T2  - Advances in Biochemistry
JF  - Advances in Biochemistry
JO  - Advances in Biochemistry
SP  - 10
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UR  - https://doi.org/10.11648/j.ab.20190701.13
AB  - The effect of storage and cooling time (0, 1, 3, 7 and 28 days) on the nutritional quality of guinea fowl (Numida meleagris) was assessed in terms of crude protein, moisture, ash, fat, carbohydrate, minerals (calcium, zinc, iron and potassium) and microbial content. Crude protein was determined using Kjedahl method, moisture, ash and fat content were determined using AOAC methods, carbohydrate was estimated by difference and the minerals using AAS methods (for Calcium, Zinc and Iron) and AES (for Potassium). The result of crude protein, moisture and fat content were observed to decrease as storage time increases. Moisture content ranged from 67.70 to 66.50%, ash content from 0.98 to 1.01%, fat content from 2.31 to 2.19%, crude protein content from 20.20 to 19.13% and carbohydrate content from 8.79 to 11.17%. The ash content fluctuates between the same ranges while the carbohydrate content increases with increased in storage time. The minerals content decreases with increase in storage time and the microbial analysis shows freezing inhibited the growth of bacteria which is the main cause of meat spoilage. The study showed that the meat samples could be kept in a frozen state without spoiling but the nutritional content where altered as storage time increased.
VL  - 7
IS  - 1
ER  -

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Author Information

Aisha Abdullahi Bida

Department of Chemistry, Faculty of Science, Nigerian Defence Academy, Kaduna, Nigeria

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APA Style

Aisha Abdullahi Bida. (2019). Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria. Advances in Biochemistry, 7(1), 10-14. https://doi.org/10.11648/j.ab.20190701.13

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ACS Style

Aisha Abdullahi Bida. Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria. Adv. Biochem. 2019, 7(1), 10-14. doi: 10.11648/j.ab.20190701.13

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AMA Style

Aisha Abdullahi Bida. Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria. Adv Biochem. 2019;7(1):10-14. doi: 10.11648/j.ab.20190701.13

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@article{10.11648/j.ab.20190701.13,
  author = {Aisha Abdullahi Bida},
  title = {Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria},
  journal = {Advances in Biochemistry},
  volume = {7},
  number = {1},
  pages = {10-14},
  doi = {10.11648/j.ab.20190701.13},
  url = {https://doi.org/10.11648/j.ab.20190701.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20190701.13},
  abstract = {The effect of storage and cooling time (0, 1, 3, 7 and 28 days) on the nutritional quality of guinea fowl (Numida meleagris) was assessed in terms of crude protein, moisture, ash, fat, carbohydrate, minerals (calcium, zinc, iron and potassium) and microbial content. Crude protein was determined using Kjedahl method, moisture, ash and fat content were determined using AOAC methods, carbohydrate was estimated by difference and the minerals using AAS methods (for Calcium, Zinc and Iron) and AES (for Potassium). The result of crude protein, moisture and fat content were observed to decrease as storage time increases. Moisture content ranged from 67.70 to 66.50%, ash content from 0.98 to 1.01%, fat content from 2.31 to 2.19%, crude protein content from 20.20 to 19.13% and carbohydrate content from 8.79 to 11.17%. The ash content fluctuates between the same ranges while the carbohydrate content increases with increased in storage time. The minerals content decreases with increase in storage time and the microbial analysis shows freezing inhibited the growth of bacteria which is the main cause of meat spoilage. The study showed that the meat samples could be kept in a frozen state without spoiling but the nutritional content where altered as storage time increased.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Storage and Cooling Effects on Levels of Protein Carbohydrates, Fats, Minerals and Microbes in Guinea Fowl (Numida meleagris) Meat Sold in Kaduna Metropolis, Nigeria
AU  - Aisha Abdullahi Bida
Y1  - 2019/06/10
PY  - 2019
N1  - https://doi.org/10.11648/j.ab.20190701.13
DO  - 10.11648/j.ab.20190701.13
T2  - Advances in Biochemistry
JF  - Advances in Biochemistry
JO  - Advances in Biochemistry
SP  - 10
EP  - 14
PB  - Science Publishing Group
SN  - 2329-0862
UR  - https://doi.org/10.11648/j.ab.20190701.13
AB  - The effect of storage and cooling time (0, 1, 3, 7 and 28 days) on the nutritional quality of guinea fowl (Numida meleagris) was assessed in terms of crude protein, moisture, ash, fat, carbohydrate, minerals (calcium, zinc, iron and potassium) and microbial content. Crude protein was determined using Kjedahl method, moisture, ash and fat content were determined using AOAC methods, carbohydrate was estimated by difference and the minerals using AAS methods (for Calcium, Zinc and Iron) and AES (for Potassium). The result of crude protein, moisture and fat content were observed to decrease as storage time increases. Moisture content ranged from 67.70 to 66.50%, ash content from 0.98 to 1.01%, fat content from 2.31 to 2.19%, crude protein content from 20.20 to 19.13% and carbohydrate content from 8.79 to 11.17%. The ash content fluctuates between the same ranges while the carbohydrate content increases with increased in storage time. The minerals content decreases with increase in storage time and the microbial analysis shows freezing inhibited the growth of bacteria which is the main cause of meat spoilage. The study showed that the meat samples could be kept in a frozen state without spoiling but the nutritional content where altered as storage time increased.
VL  - 7
IS  - 1
ER  -

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