Abstract
Meat pies are a popular ready-to-eat food consumed extensively by students at the University of Benin. With growing concerns about the nutritional quality and safety of these meat pies, this study investigates their ingredient composition, proximate composition, and organoleptic properties to determine if they meet acceptable standards.
The research was carried out by collecting meat pie samples from various vendors within the university premises. The ingredient composition was analyzed to identify the types and proportions of ingredients used, while the proximate composition was determined by measuring the levels of protein, fat, carbohydrates, moisture, ash, and fiber. Additionally, the organoleptic properties, including taste, smell, texture, and appearance, were evaluated through sensory analysis involving a panel of tasters.
The results revealed a wide variation in ingredient quality and nutritional content among the meat pies. Proximate analysis indicated that while some meat pies met the recommended nutritional standards, others had high fat content and insufficient protein levels. The sensory evaluation highlighted inconsistencies in taste and texture, with some samples receiving lower acceptance scores due to poor flavour and mouth feel.
Overall, this study underscores the need for stricter quality control and standardization among meat pie vendors at the University of Benin. By providing detailed insights into the nutritional and sensory properties of these meat pies, the findings aim to support the university administration in offering healthier meal options and guide vendors in improving their product offerings. This research contributes to the broader goal of enhancing food service standards and promoting better health outcomes for the student community.
