Development Of Frankfurter Sausage Using Spider Plant As An Alternative Filler And Extender

Abstract

This project seeks to develop a sausage rich in crude fibre and antioxidant levels. Sausages in the market are devoid of these important nutrients. The risk is accumulation of cholesterol which can lead to cardiovascular diseases as well as cancer due to low fibre intake. Sausages of different ratios of spider plant powder and corn flour were developed and acceptability levels analyzed by ANOVA. Laboratory analysis was also done to determine the levels of vitamin C, E and beta carotene in the spider plant and the formulated sausages. Shelf life and water holding capacity tests were also done for the products.