Effect of Sweet Basil (Ocimum Basilicum) Leaf Extract as a Spice in Hamburger

Abstract

This study was conducted at the meat processing unit of the University for Development Studies (UDS), Nyankpala campus to determine the effect of sweet basil (Ocimum basilicum) leaf extract as a spice in hamburger. A total of 4 kg of meat (pork) was used. Two (2) g, 4 g and 6 g basil leaves were boiled separately in 0.5 litres of water for treatment 2, treatment 3 and treatment 4, respectively for 10 minutes. Thus each product contained the following: T1) control (without basil), T2) with 10 ml of basil extract per 1 kg of meat, T3) with 10 ml of basil extract per 1 kg of meat, T4) with 10 ml of basil extract per 1 kg of meat, Sensory analyses were conducted to examine the effect of basil on the sensory characteristics of the products. Sensory characteristics were not significantly different. There were significant differences in the protein contents of the products which cannot be solely attributed to the inclusion of basil leaf extract since the trend was not consistent. There were significant differences in the moisture, fat and pH content of the products.