keywords: S. E. Evivie1,2*, P. A. Ebabhamiegbebho1, Q. A. Udefiagbon1, E. S. Abel1 and J. O. Igene1
Recent evidence suggest that aside producing enough food to meet the worlds soaring population, nutritious diets are also an important means of lowering incidences of malnutrition. This study aimed to show the effects of three processing methods on the proximate composition, sensory characteristics and production cost of three types of beef balls using Nigeria as a case study. The soy moringa beef meatballs were formulated to contain 0/0, 10/0.5, 15/1.0 and 20/1.5% soy and moringa, respectively with 80% beef and other condiments making up 20%. A 5-point hedonic scale was used to assess the organoleptic (sensory) characteristics of the products using a semi-trained taste panel. Proximate composition, varied methods of processing and production cost were also determined. Treatments were analyzed in triplicates in a Randomized Complete Block Design (RCBD); among the soy moringa inclusion, fried beef balls of 10/0.5 and 15/1.0% inclusions were high in protein content and most accepted at score rating of 3.82 and 3.78 respectively. Soy moringa inclusion reduced production cost in beef balls by ₦67.07, ₦64.75 and ₦62.43 of 10/0.5, 15/1.0, and 20/1.5%, respectively of soy moringa inclusion. The produced meatballs were rich in protein; steamed pork balls of 0/0% had the highest protein content (43.63%), fried beef balls of 15/1.0% soy moringa inclusion level with the second-highest protein content (42.75%). It is recommended that further studies of soy moringa incorporation in other meat products be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food to the teeming sub Saharan population.