Utilization and Evaluation of Sweetpotato (Ipomoea batatas) as Filler in Meat Loaf Formulation

Abstract

Fillers and additives are made from meat and non-meat products. They are added to increase the bulk of the food, to extend shelf life and to improve flavor and texture. This study was conducted to determine the acceptability of meat loaf as affected by varying levels of sweetpotato in terms of color, aroma, taste, texture, flavor and general acceptability; to determine the physico-chemical characteristic of meatloaf with varying levels of sweetpotato as filler; to evaluate the browning and yellowness indices of the finished product; to assess consumer acceptability of the formulated product and to determine the production cost of meatloaf as affected varying levels of sweetpotato. The study was composed of six (6) treatments with sweetpotato levels ranging from 0 to 125 grams. The finished product was subjected to sensory evaluation, color analysis, physico-chemical analysis, consumer testing and cost analysis. Results of the study showed that the highest level of sweetpotato obtained the highest acceptability rating in terms of color, aroma, taste, texture, flavor and general acceptability with ratings of 7.44, 7.49. 7.56, 7.49, 7.38 and 7.93 respectively. Likewise, physico-chemical analysis showed that highest level of sweetpotato in the formulation resulted to the highest total soluble solids (TSS) of 21oB and the lowest pH of 6.69. Similarly, highest level of sweetpotato resulted in lowest browning index, highest yellowness index and the lowest production cost. The meatloaf formulation with the highest level of sweetpotato was liked by 84% consumers while only 16% disliked the product. Generally, highest level of sweetpotato in meatloaf formulation resulted to a lower production cost and increased volume of production.