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Direct Research Journals
Vol.3(3), pp. 57-61, March, 2015

Chemical evaluation of meat pies sold in some selected bakeries in Mimeta metropolis, Adamawa state Nigeria
Article Number: DRJA17085638

Original Research Article


Department of Biochemistry, Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria.

date Received: February 10, 2015     date Accepted: March 2, 2015     date Published: March 30, 2015


This study was carried out to analyze the proximate and anti-nutritional factors of meat pies prepared and sold by some selected bakeries in Jimeta metropolis. Comparison of meat pies were also made between selected bakeries namely, Oasis, Frankbyte and Tasty menu. The investigations revealed that high level of moisture content of 35.0% for Oasis, 38.52% for Tasty menu and 36.19% for Frankbyte bakeries were observed. There were significant (P< 0.05) differences in the moisture content of Oasis (35.0%), Tasty Menu (26.19%) and Frankbyte (38.52%). Frankbyte meat pies had higher protein content (32.51%), followed by Tasty Menu which had 31.34% protein when compared to Oasis (29.35%). High carbohydrate content was observed in Oasis meat pies,which had carbohydrate content of 24.24%, followed by Frankbyte (17.14%).Frankbyte had the highest fat content (11.86%) compared to Tasty Menu (9.21%) and Oasis (8.43%). The analysis also showed that the anti-nutrients such as cyanide and oxalate were not detected in all the meat pies produced and sold by all the three bakeries. However, low concentration of phytate was present in all the bakeries. It was higher in Tasty Menu (0.73 mg/kg), compared to Oasis (0.3 mg/kg) and Frankbyte (0.22 mg/kg). These suggest that meat pie is an excellent source of carbohydrate, protein, fat, fiber and low concentration of phytate revealing that the meat pies prepared by all the three bakeries are safe for human consumption.

Key words: Meat pies, bakeries, proximate, anti-nutrients, chemical evaluation