Acceptability of Meat Crackers with African Hito Meat

INTRODUCTION Background


IJFMR240113883
Volume 6, Issue 1, January-February 2024 2 There is no significant difference in the level of acceptability of crackers in terms of appearance, aroma, taste, texture, and general acceptability with proportions of 20 grams, 40 grams, and 60 grams with African hito (c.gariepinus) meat.The 0.05 alpha level was used as the criterion for accepting or rejecting the null hypothesis of significance.

Theoretical Framework
This study is anchored on the Value-added theory.The value-added theory was developed by social scientist Niel Smelser (1963) which relies on the belief that certain conditions are necessary for the development of a social movement.Smelser called his theory a "value-added" approach based on the concept (borrowed from the field of economics) that every step within the production process adds something to the finished product.

Conceptual Framework
The major concept of this study was focused on the level of acceptability of crackers in terms of texture, taste, appearance, aroma, and general acceptability with different proportions of 20 grams, 40 grams, and 60 grams with African hito (c gariepinus) meat.

METHODOLOGY Research Design
A descriptive research design was utilized as the research design of this study.Day (2001) cited by Castillo (2007) defined descriptive research is an activity involving the collection of data to test a hypothesis or to answer questions concerning the current status of the subject of the study.This method guided the researcher in determining the level of acceptability of crackers when evaluated as to appearance, texture, taste, and general acceptability with proportion content of 20 grams, 40 grams, and 60 grams with African hito (c.gariepinus) meat

Locale of the Study
This study was conducted at Iloilo State College of Fisheries, Brgy.Tiwi, Barotac Nuevo.

Respondents of the Study
The respondents of the study were composed of one hundred twelve (112) conveniently selected respondents of Iloilo State College of Fisheries, Brgy.Tiwi, Barotac Nuevo.

Sample Size
The total numbers of respondents were one hundred twelve (112) samples.In the study of Sharif & Nasir (2007, in consumer acceptability studies, considering the average standard error a difference between

Acceptability of meat crackers with African hito meat
sample means of 10% of the sensory scale 112 panelists are required for a particular set of parameters.

Sampling Technique
The sampling technique that the researcher used in this study was a convenience sampling technique.
Convenience sampling (also known as availability sampling) according to Saunders, M., Lewis, P. & Thornhill, A. ( 2012) is a specific type of non-probability sampling method that relies on data collection from population members who are conveniently available to participate in the study.
The researcher preferred to use a convenience sampling technique to stop random people at ISCOF Main Tiwi Campus passing by the booth for a free taste and asking to evaluate the sensory checklist.

Data Gathering Procedure
In the conduct of the study, the researcher asked permission from the research adviser to start the procedure of the research.The researcher prepared the materials and ingredients and then cook crackers with African hito (c.gariepinus) meat as to the proportions of ingredients per treatment.Subject for a taste test on the respondents using sensory evaluation form then collect the sensory evaluation form for analysis.

Ingredients:
2 cups all-purpose flour 1 ½ tsp.pepper powder 1 ½ tbsp.Iodized salt 4 cups water 1 tbsp.sugar 120 grams of African Hito meat Hito Meat Preparation 1. Scrub the African Hito with salt to remove the slimy substance of the hito fish.2. Remove the intestines and clean thoroughly the blood inside the stomach, fillet the left and right flesh of the hito fish.3. Scrape the meat using a spoon to separate it from the skin.Procedure 1.Using a blender, blend the fish into a paste.Make sure to add water gradually while blending then pour the fish paste into a bowl.2. Combine all the ingredients.Stir the mixture well until it forms a thick batter.3. Prepare a steamer.Add water and bring it to a boil.4. Pour the mixture into the pie plate and spread evenly.5. Steam until the mixture becomes translucent.Cover the steamer with a clean cloth to prevent water drippings on the pan.Set aside to cool.6. Slice it into rectangular sizes.7. Dry thoroughly under the sun.8. Deep fry in hot oil and let them expand.9. Transfer to a plate lined with paper towels.

Data Analysis Procedure
The data was tallied, analyzed, and interpreted using Statistical Package for Social Sciences (SPSS).Mean was used to answer the descriptive question in determining the level of acceptability of crackers with African hito (c.gariepinus) meat in terms of appearance, aroma, taste, texture, and general acceptability as to 20, 40, and 60 grams.ANOVA was used for inferential statistics to determine the difference between levels of acceptability of crackers with African hito (c.gariepinus) meat in terms of appearance, aroma, taste, texture, and general acceptability as to 20, 40, and 60 grams

Level of acceptability of crackers with African Hito
Meat in terms of appearance, aroma, taste, texture, general acceptability, and the total level of acceptability as to 20, grams, 40 grams, and 60 grams.Table 1 presents the level of acceptability of crackers with African Hito meat in terms of appearance as to 20, 40, and 60 grams.The result showed that in proportion 20 grams has a mean score of 4.24 while 40 grams has a mean score of 4.52 and 60 grams has a mean score of 4.54 which is described as "extremely acceptable" respectively.The results agreed with the study of Nur Fazliana Md Noh, Rashilah Mohamad, Rozhan Abu Dardak, and Che Rohani Awang entitled "Consumer acceptance and preference towards frozen smoked fish developed by MARDI" show that in terms of physical appearance, frozen smoked African catfish obtained a higher score of 0.53 as compared to frozen smoked dory which obtained a preference index of 0.47.The results agreed with the study of Okereke and Onunkwo (2014) entitled "Acceptance of Fish Crackers Produced from Tilapia and Catfish" shows that 75% of the panelists preferred fish crackers from catfish to those made from tilapia in terms of taste.There was higher consumer acceptability for crackers from catfish in terms of taste than that made from Tilapia.There was a significant difference observed between crackers from tilapia and catfish.The significant difference of African hito meat crackers were evaluated by the respondents in terms of appearance, aroma, taste, texture, general acceptability, and total level of acceptability as to 20, grams, 40 grams, and 60 grams.Table 7 presents the ANOVA results of the significant difference in the level of acceptability of Crackers with African Hito meat in terms of appearance.Results showed that in terms of appearance, it has a pvalue of 0.000 which is lower than the p-value 0.05 alpha level of significance which means that there is a significant difference, thus the null hypothesis stated that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.8 presents the ANOVA results of the significant difference in the level of acceptability of Crackers with African Hito meat in terms of aroma.Results showed that in terms of aroma, it has a p-value of 0.000 which is lower than the p-value 0.05 alpha level of significance which means that there is a significant difference, thus the null hypothesis stated that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.Results showed that in terms of taste, it has a p-value of 0.000 which is lower than the p-value 0.05 alpha level of significance which means that there is a significant difference, thus the null hypothesis stated that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.Results showed that in terms of texture, it has a p-value of 0.000 which is lower than the p-value 0.05 alpha level of significance which means that there is a significant difference, thus the null hypothesis stated that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.Results showed that in terms of general acceptability, it has a p-value of 0.000 which is lower than the pvalue 0.05 alpha level of significance which means that there is a significant difference, thus the null hypothesis stated that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.Results showed that in terms of the total level of acceptability, it has a p-value of 0.000 which is lower than the p-value 0.05 alpha level of significance which means that there is a significant difference, thus the null hypothesis stated that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.Results showed that in terms of appearance to 20, 40, and 60 grams, respondents evaluated the product as "extremely acceptable"; while in terms of aroma as to 20, 40, and 60 grams, respondents evaluated the product as "extremely acceptable".In terms of taste as to 20, 40, and 60 grams, respondents evaluated the product as "extremely acceptable".In terms of texture as to 20, 40, and 60 grams, respondents evaluated the product as "extremely acceptable"; in terms of general acceptability as to 20, 40, and 60 grams, respondents evaluated the product as "extremely acceptable", and in terms of the total acceptability as to 20, 40, and 60 grams, respondents evaluated the product as "extremely acceptable".

Level of significant differences between crackers
with African hito meat as evaluated by respondents, in terms of appearance, aroma, taste, texture, general acceptability, and the total level of acceptability as to 20, 40, and 60 grams.
As to the appearance of African hito meat crackers, it has a p-value of 0.000 which is lower than the pvalue 0.05 alpha level of significance which means that there is a significant difference, thus the null hypothesis states that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.As to the aroma, it has a p-value of 0.000 which is lower than the p-value 0.05 alpha level of significance which means that there is a significant difference, thus the null hypothesis states that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.As to the taste, it has a p-value of 0.000 which is lower than the p-value 0.05 alpha level of significance which means that there is a significant difference, thus the null hypothesis states that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.As to the texture, it has a p-value of 0.000 which is lower than the p-value 0.05 alpha level of significance which means that there is a significant difference, thus the null hypothesis states that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.
As to the general acceptability, in terms of 20 Grams, it has a p-value of 0.000 which is higher than the pvalue 0.05 alpha level of significance which means that there is a significant difference, thus the null hypothesis states that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.The result showed that the total level of acceptability, as to 20, 40, and 60 grams of African Hito meat in terms of appearance, aroma, taste, texture, and general acceptability has a p-value of 0.000 which is lower than the p-value of 0.05 alpha level of significance which means that there is a significant difference between variables.Thus, the null hypothesis states that there is a significant difference in the level of acceptability of crackers with African hito meat is rejected.

Figure 1 .
Figure 1.The paradigm showed the relationship between variables.

Table 2
presents the level of acceptability of crackers with African Hito meat in terms of aroma as to 20, 40, and 60 grams.The result showed that in proportion 20 grams has a mean score of 4.25 while 40 grams has a mean score of 4.53 and 60 grams has a mean score of 4.79 which is described as "extremely acceptable" respectively.The results agreed with the study of Okorie-Humphrey Chinasa, E. Obasi Neoma, U. Enyi Chukwunwike, O. Ukpong Emem, N. Amuzie Nmesomachi, and U. Udume Bethel entitled "Chemical and Sensory Evaluation of Smoked Fish Treated with Ocimum gratissimum Extract" shows that the Aroma was accepted by the panelist for all fish samples at different concentrations, which resulted in the aromatic flavor contained in the Ocimum gratissimum leaf.

Table 3
presents the level of acceptability of crackers with African Hito meat in terms of taste as 20, 40, and 60 grams.The result showed that in proportion 20 grams has a mean score of 4.33 while 40 grams has a mean score of 4.60 and 60 grams has a mean score of 4.79 which is described as "extremely acceptable" respectively.

Table 4
presents the level of acceptability of crackers with African Hito meat in terms of texture as 20, 40, and 60 grams.The result showed that in proportion 20 grams has a mean score of 4.37 while 40 grams has a mean score of 4.55 and 60 grams has a mean score of 4.79 which is described as "extremely acceptable" respectively.The results agreed with the study of Okorie-Humphrey Chinasa, E. Obasi Neoma, U. Enyi Chukwunwike, O. Ukpong Emem, N. Amuzie Nmesomachi, and U. Udume Bethel entitled "Chemical and Sensory Evaluation of Smoked Fish Treated with Ocimum gratissimum Extract" shows that the samples were accepted by the panelist in terms of texture Smoked Catfish recorded higher texture sensory scores than the mackerel.

Table 5
presents the level of acceptability of crackers with African Hito meat in terms of general acceptability as to 20, 40, and 60 grams.The result showed that in proportion 20 grams has a mean score of 4.42 while 40 grams has a mean score of 4.65 and 60 grams has a mean score of 4.86 which is described as "extremely acceptable" respectively.The results agreed with the study of (Bakare et al., 2020) entitled "Nutritional, Texture and Sensory Properties of Composite Biscuits Produced from Breadfruit and Wheat flours enriched with an edible fish meal" shows overall acceptability of 5.48 to 6.88 with blends having 80.0%, 20.0%, and 0.00 IQBF, WF and EFM were adjudged to be most acceptable.

Table 9
presents the ANOVA results of the significant difference in the level of acceptability of Crackers with African Hito meat in terms of taste.

Table 10
presents the ANOVA results of the significant difference in the level of acceptability of Crackers with African Hito meat in terms of texture.

Table 11
presents the ANOVA results of the significant difference in the level of acceptability of Crackers with African Hito meat in terms of general acceptability.

Table 12
presents the ANOVA results of the significant difference in terms of the total level of acceptability of crackers with African hito meat.

The level of acceptability of crackers with African
hito meat in terms of appearance, aroma, taste, texture, general acceptability, and the total level of acceptability as to 20, 40, and 60 grams.