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The shelf life of chicken meat has been rapidly reduced as a result of high environmental temperatures prevalent in the tropics which favored the activities of spoilage micro-organisms, and reactive oxygen species that function in oxidative damage. Newbouldia laevis (N. laevis) possess valuable antioxidant and antibacterial properties. However, information on the effect of aqueous extracts of dry and wet leaves of N. laevis on preservation of fresh chicken meat under tropical condition is scanty and thus, investigated. Broiler chicken meat (10kg weight) was obtained immediately after slaughter and were randomly allotted to three treatments (T1- control; T2- aqueous extract of wet leaves of N. laevis; and T3- aqueous extract of dry leaves of N. laevis) in a Randomized Complete Block Design. Tropical plant, such as Newbouldia laevis with relatively high resistance to heat stress, possesses viable bioactive compounds that can lower the growth of spoilage micro-organisms and activities of reactive oxygen species on fresh chicken meat under tropical conditions for 48 hours. Hence, poultry farmers in developing nations with fluctuating power supply can adopt the quick meat shelf life enhancement technique, while commercial poultry farmers across the globe can embark on product fortification using extracts of Newbouldia laevis.

Aims: The process of degradation converts fatty acid esters of oils into free fatty acids, by reaction with air, moisture and/or other materials. The main cause of rancidity of lipids is the oxidative deterioration of unsaturated fatty acids through a free-radical chain mechanism called lipid peroxidation. The aim of this study seek to evaluate the effect of selected oils on antioxidant and physicochemical properties of breakfast sausage. Methodology: Breakfast sausage was prepared (g/100 g: beef 65.0, corn flour 10.0, oil 10.0, others 13.0). Lard, was replaced with shea butter, olive oil or groundnut oil in a completely randomized design. Prepared sausages were subjected to iodine values, acid values, saponification values, physicochemical evaluation and oxidative rancidity. Data were analysed using descriptive statistics and ANOVA at α0.05. Results: The iodine value was higher in olive oil-based sausages and lowest in lard-based sausages. The acid value was significantly higher in lard-based sausages, having the highest acid value of with least value in no oil-based sausage. The saponification values were higher in the groundnut oil-based breakfast sausage while the least saponification value was recorded in treatment A.  Groundnut oil-based breakfast sausage had the highest dimensional shrinkage of 18.52% while olive oil-based breakfast sausages had the least dimensional shrinkage of 8.53%. Breakfast sausages prepared with groundnut oil had the highest cooking loss of 33.22% while the breakfast sausages prepared with olive oil had the lowest cooking loss of 15.69%. The result obtained from this study shows that no oil-based sausages had the highest pH (6.26) while olive oil based sausage had the lowest pH (6.09). The oxidative rancidity was higher in lard-based sausage but lower in olive oil-based sausage. Conclusion: Lard can be replaced in breakfast sausages with olive oil due to its high antioxidant and physicochemical properties.

This work was carried out in collaboration between all authors. Author ABO designed the study. Author ORK carried out the field work, performed the statistical analysis. Author ABO wrote the protocol and wrote the first draft of the manuscript and managed literature searches. Authors OOO, POA, JOA managed the analyses of the study and literature searches. All authors read and approved the final manuscript.

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