Proximate Composition and Organoleptic Properties of Wild Grasscutter (Thryonomys swinderianus) Carcass Smoked-Dried with Selected Wood Species, Obubra, Cross River State, Nigeria
Ovat I. Ovat *
Department of Forestry and Wildlife Management, University of Cross River State, Nigeria.
John Danjuma
Department of Forestry and Wildlife Management, Federal University, Wukari, Taraba State, Nigeria.
Mathew N. Adendem
Department of Forestry and Wildlife Management, Federal University of Lafia, Nasarawa State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aims: The proximate composition and organoleptic properties of wild Grasscutter meat smoked and dried with selected wood species was studied out to determine the proximate composition and organoleptic properties of wild grass cutter using different wood species and local drying kiln. An adult grass cutter was obtained and smoke-dried for six hours daily for three days using four different wood species and traditional drying kiln.
Study Design: The design for the experiment was a Completely Randomized Design (CRD).
Place and duration of Study: The study was carried out for four months, in the Department of Forestry and wildlife management, University of Cross River State, Nigeria, between September 2024 to December 2024.
Methodology: An adult grasscutter carcass was purchased, processed, cut in parts, and smoked-dried using four drying kiln, using different wood species for 48 hours. The organoleptic properties were determined using structured questionnaire and a team of assessors, while proximate composition of the wild grasscutter was determined through laboratory analysis.
Results: The study revealed that Mangifera indica (Mango wood) was rated higher for taste and appearance but rated lower for aroma. Also, Petrocarpus mildbraidii was rated higher for texture as against Mangifera indica, Tectona grandis and Gmelina arborea. The laboratory analysis indicates that wild grass cutter carcass smoked-dried with Mangifera indica had the highest (10.13%) moisture content, while that from Tectona grandis dished the least (8.62%) moisture content. The meat smoke-dried with Mangifera indica also recorded the highest (2.68%) ash content, while Tectona grandis recorded the last (1.67%) ash content. The level of fat was higher (6.09%) in the carcass smoked-dried with Pterocarpus mildraidii and lower (5.01%) in that smoke-dried with Mangifera indica. The highest (24.01%) protein content was recorded in the meat smoked-dried with Mangifera indica, with Tectona grandis recording the lowest (22.33%). Dry matter content was highest (61.35%) in the meat smoke-dried with Tectona grandis and lowest in Mangifera indica.
Conclusion: The study therefore recommends Mangifera indica and Pterocarpus mildbraidii as the best wood species for smoke-drying wild grass cutter if good aroma, test, appearance and texture must be achieved.
Keywords: Organoleptic, proximate, grasscutter, wood, composition, carcass