Objective: This study investigated the effect of meat sources on amino acids, vitamin, minerals
and heavy metal profile in suya.
Method: Meat of cow (beef), goat (veal), sheep (mutton) and chicken samples were obtained from
Ibadan, Nigeria. Forty (40) samples of each suya meat of cow (beef), goat (veal), sheep (mutton) and
chicken were prepared. The amino acid analysis, vitamin, mineral and heavy metal profile of the suya
samples were determined using standard methods.
Results: The results showed that there were significant differences (p ≤ 0.05) in the amino acid, vitamin
and mineral of suya samples. The amino acid concentration in g/100g crude protein of suya meats
of cow, goat (veal), sheep (mutton) and chicken samples for lysine, arginine and leucine were
7.72±0.03, 7.63±0.04, 7.47±0.04 and 7.83±0.03 respectively for lysine; 6.39±0.02, 6.27±0.02,
6.54±0.01 and 6.48±0.02 respectively for arginine and 7.32±0.01, 7.41±0.01, 7.68±0.01 and 7.54±0.01
respectively for leucine. The non-essential amino acids, glutamic acid, aspartic acid and glycine were
the most abundant amino acids in all the suya from beef, goat, sheep and chickens meats. The amino
acid composition of suya samples from different meat sources was compared with that of a standard
protein recommended by the World Health Organization (WHO). The study showed that the suya
samples contained high amounts of vitamin B-complex and minerals, and low amounts of heavy metals.
Conclusion: In conclusion, the suya samples from beef, goat, sheep and chickens meats are good
sources of lysine, which is severely restricted in cereals, the most important staple food.