This slide was prepared by dawarayamajhi@gmail.com and presented as a partial fulfillment of B. Tech Food Thesis.

1. National College of Food Science and
Technology
Tribhuvan University, Nepal
Dawa Rayamajhi Sherpa
B. Tech. Food
Supervised by Dr. Dilip Subba
2074

2. CONTENTS
 Introduction
 Statement of Problem
 Objectives
 Significance of Study
 Limitations of work
 Materials and Methods
 Results and Discussion
 Conclusions and Recommendations

3. INTRODUCTION
 Nepal is an agricultural country and every second
farmer owns a cattle like cows or buffalos or both
 Cattle has been used not only for milk and labor but
for meat also
 1.42 million metric ton of live weight of cattle was
recorded at fiscal year 2008/09 for meat production
 i.e. 0.955 million metric ton by-product is generated
out of which 0.224 m.m.t. of abdominal and intestinal
contents which includes 0.045 m.m.t. of tripe

4.  Meat by-products are all those parts of animal body
except carcass meat
 It includes blood, hide, skin or pelt, bone, fatty tissues,
abdominal and thoracic cavity contents and many
more products
 Tripe is the abdominal part of the cattle which is
considered as by-product
 Tripe can be used in the preparation of different food
products e.g. snack
Cont…

5. Cont….
Fig 1. Honeycomb tripe Fig 2. Flat tripe Fig 3. Leaf tripe

6.  Snacking of perishable foods items like “Tripe” with added
salt and spices provide ready to eat products with good
shelf stability at ambient temperature
 Snacking creates unfavourable condition for microbial
growth
 Low water activity and high salt content are two factors
contributing to shelf stability of Snack
 Besides its preservative effect, Snacking also helps to
improve desirable characteristics like taste and flavour to
Continue…

7. STATEMENT OF PROBLEM It is known that the total yield of by-products always exceeds total
yield of carcass meat
 By-products have very low shelf life
 Tripe snack as human food has never been developed
 The utilisation of by-products is necessary in terms of
environmental sanitation too
 Different valuable edible and non-edible products can be prepared
from the by-products and one can earn wealth out of waste

8. OBJECTIVESGeneral Objective
To prepare, evaluate the quality and study shelf stability of
spicy snack made from water-buffalo tripe
Specific Objectives
 Develop shelf-stable spicy tripe snack
 Perform sensory analysis
 Analyze its proximate composition
 Analyze the physicochemical parameter of product like aw
and peroxide value
 Investigate effect of Schwann pepper ‘Timur’ on
microbiological quality and lipid oxidation

9. SIGNIFICANCE OF STUDY
 Utilization and value addition of by-product
 Enhance shelf-stability of tripe
 Increase the palatability of tripe
 New and Nutritive snack can be produced
 Environmental sanitation can be maintained

10. LIMITATIONS OF WORK
 Microbiology of the raw tripe was not studied
 Due to lack of time, microbiology of every spices was
not studied
 Collagen content of the tripe was not studied due to
lack of chemicals
 Absence of tenderometer caused inability to check the
tenderness of tripe

11. MATERIALS AND METHODS
Raw Material
 Dressed Buffalo Tripe
 14 Spices all powdered : Cumin, Coriander, Turmeric, Mustard
seed, Chilli powder, Cardamom, Fenugreek, Clove, Cinnamon,
asafoetida, Onion, Garlic and Ginger
 Vegetable oil : Mustard oil
 Salt : Iodised Salt
 Special Spice : Schwann Pepper ‘Timur’

12. Particulars Qty. used (g)
Tripe (cooked) 1000
Oil 20
Cinnamon 1.7
Black Pepper 10
Cardamom 1.7
Cloves 1.1
Schwann Pepper 20
Garlic 50
Cumin 50
Continue…
Particulars Qty. used (g)
Chili 50
Turmeric 10
Asafetida 0.5
Fenugreek 5
Ginger 50
Coriander 30
Onion 280
Salt 100
The following recipe was finalized by heat and trial basis. After third trial experiment,
this formulation was finalized. 2% timur powder is incorporated for timur-added snack
Table: Recipe for the Snack preparation

13. Fig: Flow-diagram of Product Preparation
Required amount of clean tripe
was weighed
It was boiled for 30 mins in
water
Cooked tripe was cut into
small chunks of approx.1cm size
It was fried in mustard oil until
chunks were brown
All ground spices are
calculated and weighed
Spices and tripe chunks were
mixed properly
product was loaded in the
sterile glass bottle/jar
Kept at room temperature until
analysis
Continue…

14. Picture (1-8) Snack Preparation
1. Raw Tripe 2. Boiling 3. Cutting into chunks 4. Frying in mustard oil
5. Heating the
spice mixture
6. Mixing tripe
and spices
7. Mild Heating 8. Mixing ‘Timur’
for timur-added

15. Continue…
Analysis :
 Sensory Analysis by hedonic method
 Proximate Composition as per AOAC (2005)
 Microbiological: TPC, Yeast and Moulds count by APHA (1984)
 Physicochemical: aw and PV by AOAC (2005)
 Cost calculation and optimization by linear programming

16. Continue…
 Data of sensory analysis was statistically analyzed by
chi-square test at 5% level of significance
 Data of Proximate analysis was statistically analyzed by
hypothesis testing at 85% level of acceptance
 Data of microbiological analysis and PV analysis was
statistically analyzed by t-Test at 5% level of
significance

17. Table of t-Test: Paired Two Formulation for Median tables for
different sensory parameters of unadded and ‘timur’ added snack
1. Result of Chi-test for Sensory Analysis
RESULTS AND DISCUSSION
Parameter Chi-test (P<0.05)
Color 0.068
Odor 0.249
Texture 0.695
Taste 0.022
Overall 0.0002

18. 2. Proximate Analysis of Tripe Snack
Values are Mean ± Standard Deviation
S. No. Proximate Value per 100 gm of Snack
1. Moisture 43.91±1.05g
2. Crude Protein 10.44±0.51g
3. Crude Fat 15.20±0.45g
4. Total Ash 2.7±0.09g
5. Carbohydrate 22.19±2.30g
Table of Proximate composition of timur-added Tripe Snack

19. Salt content and Fiber content
S. No. Component Value per 100 gm of Snack
1. Crude Fiber 1.26±0.08g
2. Salt 5.55±0.19g
Values are Mean ± Standard Deviation
Table of Salt content and Crude fiber content of timur-added tripe
snack

20. 3. Microbiological Analysis
 t-Test: Paired Two formulation for Means tables for Microbiology,
P(<0.05) two-tail was 0.014
Parameter (log cfu/gm)
Storage period in days
0 15 30 45 60
unadded
TPC 3.11 4.26 5.13 5.43 6.63
Yeast and
Molds
nil nil nil nil nil
“timur”
added
TPC 2.70 3.74 4.08 4.44 4.75
Yeast and
Molds
nil nil nil nil nil

21. Fig: Change in TPC
y = 0.0546x + 3.2722
R² = 0.9717
y = 0.0322x + 2.9787
R² = 0.9226
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
0 15 30 45 60
logcfu/gm
Storage days
Control
Treated
Safe level
Unadded
Timur-added
Continue…

22. 4. Peroxide Value Changes
S. No. Snack/ Days 0 15 30 45 60
1. Unadded (C)
mEqO2/kg
0.63 2.34 3.13 4.95 6.02
2. “timur” added (T)
mEqO2/kg
0.20 1.46 2.75 3.37 4.4
Table of change in peroxide value
Log Table of change in peroxide value
Days 0 15 30 45 60
logC -0.20 0.36 0.49 0.69 0.77
logT -0.69 0.16 0.44 0.52 0.64
t-Test: Paired Two formulations for Means tables for Microbiology,
(P<0.05) two-tail was 0.048

23. Fig: Change in PV
-0.8
-0.6
-0.4
-0.2
0
0.2
0.4
0.6
0.8
1
0 15 30 45 60 75
PVmEq/kg
Storage Days
logc
logt
Linear (logc)
Linear (logt)
Continue…

24. Water activity of Snack
S. No. “timur” added snack
1 0.67
2 0.67
Mean 0.67
Water activity of the samples were determined by
Instrument named, Pawkit water activity meter.
Decagon Devices, Inc. Pullman, WA, USA.

25. Cost Optimization by Linear Programming
Nutritive Content and Price of Ingredients
Ingredients Protein (kg/kg) Fat (kg/kg) Fiber (kg/kg) Cost per kg (Rs.)
Cooked Tripe 0.19 0.03 0 375
Spices with
timur
0.05 0.33 0.1 1055
Oil 0 1 0 120
Min Protein 0.19x+0.05y >0.1
Max Fat 0.03x+0.33y+1z < 0.15
Min Fiber 0.1y >0.01
Minimize C= 375x+1055y+120z
Solution: X= 0.803, y=0.1 and
z=0.092
Price of Tripe = Rs. 302.7, Spice mix = Rs. 105.5 and Oil = Rs. 11.9 that will ensure the
content of not less than 10% protein, fiber not less than 1% and maximum fat of 15%.
Hence, Minimum price of product at 10% overheads will be Rs. 461.6 per kg and for
timur-unadded snack it was Rs. 453.4 per kg. Lastly, the direct material cost at 10%
overhead was Rs. 462.25 per kg.

26. Hypothesis Testing for 10% Protein Content
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
7 8 9 10 11 12 13
f(x)
x<min
x>max
P=8.86%
(1-α)=85.53%
P=5.61%
Protein %

27. Hypothesis Testing for 15% Fat Content
0
0.1
0.2
0.3
0.4
0.5
0.6
12 13 14 15 16 17 18 19 20
f(x)
x<min
x>max
P=2.89%P=9.03%
(1-α)=88.08%
Fat %

28. Hypothesis Testing for 1% Fiber Content
Fiber %
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
1.8
0 0.5 1 1.5 2 2.5
f(x)
x<min
x>max
(1-α)= 87.5%
P= 7.3%P= 5.2%

29. CONCLUSIONS
 Shelf-stable spicy tripe snack was prepared
 “Timur” showed significant effect in the growth of aerobic
micro-organisms and delaying the fat/oil oxidation hence
making the product more shelf-stable
 Sensory evaluation was conducted and both snack was
found to be highly desirable
 “Timur” added snack was safe for consumption up to 60
days
 Nutritive and palatable snack was prepared

30. RECOMMENDATIONS
 Tenderization can be done in order to make the tripe more
soft and tender
 Limitation of chemicals caused inability to assess the
collagen content of protein
 Offals like heart, kidney, liver, etc can also be used to
prepare the snacks
 Lean meat can be mixed in different proportion with tripe
to prepare mixed snacks
 Optimization on the formulation of spice mixture can be
done.