Suitability of Detarium microcarpum (Dm) seed flour as a binder and partial fat substitute in buffalo meat loaves

The suitability of Detarium microcarpum (Dm) seed flour as a binder and partial fat
substitute was investigated in buffalo (Bubalus bubalis) meat loaves. Buffalo meat loaves were
prepared incorporating 0.5% and 1.0% Dm seed flour using two (5% and 10%) levels of fat. A
control was prepared with 3% wheat semolina as the binder. Inclusion of Dm seed flour had no
effect (p > 0.05) on the product’s yield, water holding capacity and consumer shrink (frying
loss). The microbiological quality and the internal surface color of the meat loaves were not
affected by the presence of Dm seed flour. Increased fat level reduced the consumer shrink,
cooking loss and sheer force significantly (p < 0.05). Increasing Dm seed flour substitution
from 0.5% to 1.0% affected the textural quality of the meat loaves significantly (p < 0.05)
particularly at 10% fat level. Sensory panel results showed that the 0.5% Dm product had
comparable scores with the control in all the sensory attributes tested. Overall acceptability
scores indicated that all the products were acceptable.