Effect of Ginger, Garlic and Clove Extracts on the Quality of Oven-Dried Chicken Muscles

Abstract

Chicken muscle, with its high moisture content and abundant protein, is highly susceptible to spoilage. This study evaluated the effect of ginger (Zingiber officinale), garlic (Allium sativum), and clove (Syzygium aromaticum) extracts on the quality of oven-dried chicken muscles. Fresh chicken samples were treated with aqueous extracts (15 ml/L), oven-dried at 80°C for 45 minutes, and analysed for proximate composition, minerals, vitamins, and sensory attributes. All analyses were carried out in triplicate, and data obtained were subjected to one-way analysis of variance (ANOVA) at a 5% significance level using SPSS software, with Duncan Multiple Range Test used to separate means. Results showed significant differences (p < 0.05) among treatments. Moisture content decreased in treated samples (5.26–6.63%), while protein content increased significantly, with ginger-treated samples showing the highest value (70.38%). Fat content reduced markedly (11.82 - 26.66%), indicating improved nutritional quality. Ash content increased in treated samples, reflecting enhanced mineral contribution. Potassium content increased (0.45–0.78 mg/kg), while calcium, magnesium, and sodium generally decreased. Vitamin A and C contents declined significantly (p < 0.05) in treated samples due to heat sensitivity and extract interactions. Sensory evaluation showed moderate acceptance across samples, with general acceptability scores ranging from 6.55 to 6.65. Clove treatment improved mouth feel, while ginger enhanced colour. The findings confirm that natural plant extracts improved protein content, reduced fat, and modified mineral composition of oven-dried chicken. These extracts provide a viable alternative to synthetic preservatives, though vitamin retention requires further optimisation.