An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations

Stephen W. Kisembe; Patrick S. Muliro; Joseph W. Matofari; Bockline O. Bebe

doi:doi:10.11648/j.ijnfs.20170604.14

| Peer-Reviewed

An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations

Stephen W. Kisembe, Patrick S. Muliro, Joseph W. Matofari, Bockline O. Bebe

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 4)

Received: 22 April 2015 Accepted: 8 July 2015 Published: 29 June 2017

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Nyirinyiri is a ready to eat meat product prepared from dehydrated camel meat that is deep fried in fat. This study was conducted to determine the effect of processing and storage on the nutritional properties of camel Nyirinyiri in a total of 35 samples represented by fresh camel meat and Nyirinyiri collected at different nodes along the value chain. The results showed that traditional processing of camel meat had a significant effect on the nutritional composition. The mean values for crude protein, crude lipids and free fatty acid at the different nodes of the value chain were significantly different at P<0.05% level. The crude protein increased significantly (P<0.05) from 25.26% at production to 49.68% and 48.07% at processing and marketing respectively. There was a significant increase in crude lipids between production (1.18%) and processing (22.04%) nodes of the value chain. However, the increase at marketing (24.01%) was not significant. There was a significant increase (P<0.05) in free fatty acid (FFA) level from 0.2% at production to 0.73% at processing relative to 0.98% at marketing node of the value chain. Processing of camel meat into Nyirinyiri improves the nutrient composition especially, the protein and fat thus making it nutrient dense. The study revealed that camel Nyirinyiri is of high nutritional quality and therefore could be of great relevance to food security and income for the pastoral processors.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 4)
DOI	10.11648/j.ijnfs.20170604.14
Page(s)	172-174
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), 2017. Published by Science Publishing Group

Keywords

Nyirinyiri, Camel, Value Chain, Molds

References

[1]	Andrikopoulos, N. K., Boskou, G., Dedoussis, G. V. Z., Chiou, A., Tzamtzis, V. A., Papathanasiou, A. 2003. Quality assessment of frying oils and fats from 63 Restaurants in Athens, Greece, Food Service Technology 3: 49 – 59.
[2]	AOAC. 1990. Association of Official Analytical Chemists. Official Methods of Analysis, 15th Ed. Washington, D.C. pp
[3]	Bruntse, A., Lemunyete, L. 1. 2003. Partnership for milk / meat preservation technologies development.
[4]	Casey, N. H. 1992. Goat Meat in Human Nutrition, International Conference on Goats Pre-conference Proceedings Vol. II: Invited papers, Indian Council of Agriculture Research New Delhi, India.
[5]	Guliye, A. Y., Noor, I. M., Bebe, B. O., Koskey, I. S. 2007. Role of camels (Camelusdromedarius) in the traditional lifestyle of Somali pastoralists in northern Kenya. Outlook on Agriculture, 36(1), 29-34.
[6]	Mathenge, M. W. 2005. Physico-chemical and Microbiological properties of sheep and goat meat preserved by deep-fat frying (SamburuNyirinyiri). MSc. Thesis Egerton University
[7]	Morphy, R. Y., Marks, B. P. 1999. Effects of meat temperature on proteins, texture and cook loss for ground chicken breast patties. pdf
[8]	Muhammad, B. F., Abubakar, F. M. 2011. Chemical Composition of Raw and Cooked Camel (Camelusdromedarius) Meat Cuts. Volume 6(2).
[9]	Pearson, D. 1968a. Application of Chemical Methods for the assessment of beef quality part I. General considerations, sampling and the determination of basic components. J. Sci. Food Agric., 19: 364-366.
[10]	Rutagwenda, T., Kaske, M., Engelhardt, W. Y., Lechner-doll M., Schultka, W., Schwartz, H. J. 1989. Adaptation strategies of camels on a thornbush savannah pasture: comparison with other domestic animals. Options Méditerranéennes - SérieSéminaires, 2, 69-73.
[11]	Schwartz, H.J. 1992. Productive performance and productivity of dromedaries (Camelusdromedarius). Journal of Animal Research and Development, 35, 86-98.

Cite This Article

Plain Text BibTeX RIS

APA Style

Stephen W. Kisembe, Patrick S. Muliro, Joseph W. Matofari, Bockline O. Bebe. (2017). An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations. International Journal of Nutrition and Food Sciences, 6(4), 172-174. https://doi.org/10.11648/j.ijnfs.20170604.14

Copy | Download

ACS Style

Stephen W. Kisembe; Patrick S. Muliro; Joseph W. Matofari; Bockline O. Bebe. An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations. Int. J. Nutr. Food Sci. 2017, 6(4), 172-174. doi: 10.11648/j.ijnfs.20170604.14

Copy | Download

AMA Style

Stephen W. Kisembe, Patrick S. Muliro, Joseph W. Matofari, Bockline O. Bebe. An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations. Int J Nutr Food Sci. 2017;6(4):172-174. doi: 10.11648/j.ijnfs.20170604.14

Copy | Download

@article{10.11648/j.ijnfs.20170604.14,
  author = {Stephen W. Kisembe and Patrick S. Muliro and Joseph W. Matofari and Bockline O. Bebe},
  title = {An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {4},
  pages = {172-174},
  doi = {10.11648/j.ijnfs.20170604.14},
  url = {https://doi.org/10.11648/j.ijnfs.20170604.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170604.14},
  abstract = {Nyirinyiri is a ready to eat meat product prepared from dehydrated camel meat that is deep fried in fat. This study was conducted to determine the effect of processing and storage on the nutritional properties of camel Nyirinyiri in a total of 35 samples represented by fresh camel meat and Nyirinyiri collected at different nodes along the value chain. The results showed that traditional processing of camel meat had a significant effect on the nutritional composition. The mean values for crude protein, crude lipids and free fatty acid at the different nodes of the value chain were significantly different at P<0.05% level. The crude protein increased significantly (P<0.05) from 25.26% at production to 49.68% and 48.07% at processing and marketing respectively. There was a significant increase in crude lipids between production (1.18%) and processing (22.04%) nodes of the value chain. However, the increase at marketing (24.01%) was not significant. There was a significant increase (P<0.05) in free fatty acid (FFA) level from 0.2% at production to 0.73% at processing relative to 0.98% at marketing node of the value chain. Processing of camel meat into Nyirinyiri improves the nutrient composition especially, the protein and fat thus making it nutrient dense. The study revealed that camel Nyirinyiri is of high nutritional quality and therefore could be of great relevance to food security and income for the pastoral processors.},
 year = {2017}
}

Copy | Download

TY - JOUR
T1 - An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations
AU - Stephen W. Kisembe
AU - Patrick S. Muliro
AU - Joseph W. Matofari
AU - Bockline O. Bebe
Y1 - 2017/06/29
PY - 2017
N1 - https://doi.org/10.11648/j.ijnfs.20170604.14
DO - 10.11648/j.ijnfs.20170604.14
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 172
EP - 174
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20170604.14
AB - Nyirinyiri is a ready to eat meat product prepared from dehydrated camel meat that is deep fried in fat. This study was conducted to determine the effect of processing and storage on the nutritional properties of camel Nyirinyiri in a total of 35 samples represented by fresh camel meat and Nyirinyiri collected at different nodes along the value chain. The results showed that traditional processing of camel meat had a significant effect on the nutritional composition. The mean values for crude protein, crude lipids and free fatty acid at the different nodes of the value chain were significantly different at P<0.05% level. The crude protein increased significantly (P<0.05) from 25.26% at production to 49.68% and 48.07% at processing and marketing respectively. There was a significant increase in crude lipids between production (1.18%) and processing (22.04%) nodes of the value chain. However, the increase at marketing (24.01%) was not significant. There was a significant increase (P<0.05) in free fatty acid (FFA) level from 0.2% at production to 0.73% at processing relative to 0.98% at marketing node of the value chain. Processing of camel meat into Nyirinyiri improves the nutrient composition especially, the protein and fat thus making it nutrient dense. The study revealed that camel Nyirinyiri is of high nutritional quality and therefore could be of great relevance to food security and income for the pastoral processors.
VL - 6
IS - 4
ER -

Copy | Download

Author Information

Stephen W. Kisembe

Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya
Patrick S. Muliro

Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya
Joseph W. Matofari

Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya
Bockline O. Bebe

Department of Animal Sciences, Egerton University, Njoro, Kenya

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Stephen W. Kisembe, Patrick S. Muliro, Joseph W. Matofari, Bockline O. Bebe. (2017). An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations. International Journal of Nutrition and Food Sciences, 6(4), 172-174. https://doi.org/10.11648/j.ijnfs.20170604.14

Copy | Download

ACS Style

Stephen W. Kisembe; Patrick S. Muliro; Joseph W. Matofari; Bockline O. Bebe. An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations. Int. J. Nutr. Food Sci. 2017, 6(4), 172-174. doi: 10.11648/j.ijnfs.20170604.14

Copy | Download

AMA Style

Stephen W. Kisembe, Patrick S. Muliro, Joseph W. Matofari, Bockline O. Bebe. An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations. Int J Nutr Food Sci. 2017;6(4):172-174. doi: 10.11648/j.ijnfs.20170604.14

Copy | Download

@article{10.11648/j.ijnfs.20170604.14,
  author = {Stephen W. Kisembe and Patrick S. Muliro and Joseph W. Matofari and Bockline O. Bebe},
  title = {An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {4},
  pages = {172-174},
  doi = {10.11648/j.ijnfs.20170604.14},
  url = {https://doi.org/10.11648/j.ijnfs.20170604.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170604.14},
  abstract = {Nyirinyiri is a ready to eat meat product prepared from dehydrated camel meat that is deep fried in fat. This study was conducted to determine the effect of processing and storage on the nutritional properties of camel Nyirinyiri in a total of 35 samples represented by fresh camel meat and Nyirinyiri collected at different nodes along the value chain. The results showed that traditional processing of camel meat had a significant effect on the nutritional composition. The mean values for crude protein, crude lipids and free fatty acid at the different nodes of the value chain were significantly different at P<0.05% level. The crude protein increased significantly (P<0.05) from 25.26% at production to 49.68% and 48.07% at processing and marketing respectively. There was a significant increase in crude lipids between production (1.18%) and processing (22.04%) nodes of the value chain. However, the increase at marketing (24.01%) was not significant. There was a significant increase (P<0.05) in free fatty acid (FFA) level from 0.2% at production to 0.73% at processing relative to 0.98% at marketing node of the value chain. Processing of camel meat into Nyirinyiri improves the nutrient composition especially, the protein and fat thus making it nutrient dense. The study revealed that camel Nyirinyiri is of high nutritional quality and therefore could be of great relevance to food security and income for the pastoral processors.},
 year = {2017}
}

Copy | Download