Documentation and Quality Evaluation of Disappearing Ethnic Heritage Meat Products in Kebbi State, Nigeria

Mohammed Ibrahim Ribah, Muhammad Kabiru Bahago and Muáwiya Jibir
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Mohammed Ibrahim Ribah: Department of Animal Science, Faculty of Agriculture, Kebbi State University of Science and Technology, Aliero, PMB 1144 Birnin kebbi, Nigeria
Muhammad Kabiru Bahago: Department of Animal Science, Faculty of Agriculture, Kebbi State University of Science and Technology, Aliero, PMB 1144 Birnin kebbi, Nigeria
Muáwiya Jibir: Department of Animal Science, Faculty of Agriculture, Usmanu Danfodiyo University Sokoto, PMB 2346, Sokoto, Nigeria

International Journal of Research and Innovation in Applied Science, 2023, vol. 8, issue 11, 169-185

Abstract: Disappearing meat products (DMPs) are heritage/ethnic meats products that have disappeared or at the risk of disappearing. Different ethnic groups have their peculiar cuisines especially meat products. This two phase study was conducted to assess disappearing heritage meat products in Kebbi State, document their production process and evaluate their nutritive value. A snowball expert sampling was used to interview 60 respondents of advanced age across the major ethnic groups of the state. Results revealed sixteen (16) DMPs identified in the state. Yà wárá, Gà déé, Karmami and Dánbutáári DMPs were identified and ranked first each from Zuru, Gwandu, Argungu and Yauri, respectively. Proximate Composition and pH of fresh DMPs indicated significant differences (P 0.05) on Lipid and pH for fresh products among the products. Similarly, all proximate components were significantly affected (P 0.05). Danbutari, gade, yawara and karmami were ranked 1st, 2nd, 3rd and 4th, respectively. T-test of proximate composition of DMPs before and after storage showed that storage had significantly affected (P

Date: 2023
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