Abstract

Twenty-four, five months-old West African dwarf (WAD) bucks divided into four groups were fed either; cassava peel plus urea, cassava peel plus broiler litter, cassava peel plus cassava forage and cassava peel plus sweet potato forage for 90 days. One animal/treatment was selected and slaughtered. Meat samples (800g) from the thigh and forearm muscles were cooked either by boiling (100 - 160⁰C), oven-drying (250⁰C) or micro-waving (180 - 200⁰C) for 35 minutes. Ten untrained panelists evaluated each sample for colour, flavour, tenderness, juiciness, number of chews, remains after chew and overall acceptability on a 4–point scale. Results showed that cooking methods had significant (P<0.05) effect on the overall acceptability of goat meat. This study indicated that consumers preferred boiled buck meat of WAD goats raised on cassava peel plus cassava foliage to those raised on the other sample diets.

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