Nutritional and Sensory Profile of Grilled Pork Marinated with Turmeric (Curcuma longa) Powder
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Abstract
Grilled pork is a globally popular food often enhanced with synthetic additives for visual appeal, contradicting the current consumer demand for natural, healthy ingredients. The efficacy of Turmeric (Curcuma longa) powder as a natural marinade for enhancing the nutritional and sensory characteristics of grilled pork was investigated. Fresh pork chunks were marinated in four concentrations of turmeric powder (T1: 0g; T2: 25g; T3: 50g; T4:75g) and subsequently grilled. Samples were analysed for proximate composition (moisture, crude protein, fat, and ash), mineral profile (Na, K, Mg, Ca, Fe), and sensory attributes using standard procedures. Data generated were subjected to ANOVA (α0.05). Moisture content significantly decreased (p < 0.05) from 10.94% (T1) to 7.40% (T4) while crude protein, fat, and ash levels significantly increased (p < 0.05) in the treated groups. Mineral analysis revealed significant, dose-dependent fortification. Iron content doubled from 17.23 mg/100g (T1) to 42.80 mg/100g (T4). However, sensory scores for flavour and overall acceptability showed a linear decline at higher concentrations (T3, T4) due to pungent, earthy notes. Despite lower physical moisture, juiciness scores remained statistically similar (p > 0.05) across treatments. Turmeric marination successfully transforms grilled pork into a functional food with superior mineral density. While high doses (>50g) lead to sensory rejection, a 25g inclusion level (T2) is recommended as the optimal level for street-food vendors, providing significant nutritional fortification without compromising palatability.
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Copyright (c) 2026 Dr. Idongesit Akpan, Dr Olutola Jegede, Usoro, O. O. (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Dr Olutola Jegede, Animal Product Processing Unit, Bamidele Olumilua University of Education, Science and Technology, Ikere-Ekiti, Nigeria.
Dr Jegede is a lecturer in Animal Products and Processing Unit, Department of Agricultural Science and Technology, Bamidele Olumilua University of Education, Science and Technology, Ikere-Ekiti, Nigeria
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