Process characterization and nutrient profiling of traditional meat products of the Borana communities in northern Kenya

Abstract

Meat is a highly valued food among the Borana pastoralist community in Northern Kenya. Borana produce a number of traditionally preserved beef and goat meat products. Although these traditional products are widely appreciated, there is concern about their nutritional quality, especially because some of them are preserved with fats and other ingredients. Thus, the objectives of this study were to characterize the traditional meat product processes and to establish their nutrient profile and shelf life stability. Samples were collected from study sites and analyzed in the laboratory. Results showed that moisture contents ranged from 3.3 to 6.1%, crude protein contents ranged from 55.8 to 72.5% while crude fat ranged from 9.4 to 13.3%. Calcium, magnesium, iron, potassium, ranged from 35.8‒110mg/100g, 52.8‒60.7mg/100g, 4.5‒7.4mg/100g and 701‒826mg/100g respectively, while riboflavin and niacin ranged from 0.03‒0.14mg/100g and 2.38‒3.82mg/100g respectively. The fatty acid composition showed that beef and goat koche contained good amount of monounsaturated oleic acid at mean levels of 37.2% and 39.2% respectively. The peroxide value, acid value and thiobarbituric acid levels were below the value associated with meat spoilage during the expected shelf life. Hence the traditional processed meat products could improve the food security of Borana communities due to its excellent nutrient source for a balanced meal.