Effect of Cooking Methods and Temperature on Proximate and Amino Acid Composition of Breakfast Sausage

Main Article Content

D. O. Oshibanjo
O. O. Olusola
O. A. Ogunwole


Aims: The effect of cooking method and temperature on amino acid composition of breakfast sausage (BS) was undertaken in this study.

Methodology: Three batches of prepared BS from beef, were randomly allotted to three cooking methods (CM): (boiling, grilling and frying) each at cooking temperatures (CT) of 80, 90 and 100°C to attain internal temperature of 72°C in a completely randomized design. Samples from each treatment were oven-dried and assayed for amino acid and proximate composition using standard procedures. Data obtained was analysed using descriptive statistic and ANOVA at α0.05.

Results: Results showed that grilled sausage at 80°C had highest total amino acid profile (3.2%). Grilled sausage at 80°C had highest crude protein (25.58%). Grilled BS at 80°C recorded least fat content (15.99%). Grilled sausage at 80°C had the higher ash (6.66%) and least (1.40%) in boiled sausage at 90°C.

Conclusion: Therefore, breakfast sausage could be best grilled at 80°C due to maintain high amino acid profile, crude protein, ash and lower fat content.

Cooking methods, amino acid, breakfast sausage, cooking temperatures.

Article Details

How to Cite
Oshibanjo, D. O., Olusola, O. O., & Ogunwole, O. A. (2019). Effect of Cooking Methods and Temperature on Proximate and Amino Acid Composition of Breakfast Sausage. European Journal of Nutrition & Food Safety, 9(4), 415-423. https://doi.org/10.9734/ejnfs/2019/v9i430086
Original Research Article


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