Kakamega’s ‘ingoho’ emerges tastiest chicken in Kenya

 

By Gatonye Gathura

The Kakamega chicken has beaten all the four local indigenous subtypes as well as the commercial broiler to emerge the tastiest chicken in Kenya, in a study carried out at Egerton University.

If you want to get the tastiest piece, the researchers suggest you go for the left thigh of the Kakamega chicken.

“The left drumstick tends to be more tender, and juicier because of less activity by the chicken,” say the study.

The researchers had reared, slaughtered, cooked, tasted and analysed the three main subtypes of indigenous chicken in Kenya.

They also compared these to the commercial broiler, says the report appearing in the current issue of the African Journal of FoodAgricultureNutrition and Development.

The journal is edited by Kenyans top nutritionist and winner of Africa Food Prize 2017, Prof Ruth Oniang’o.

In the study, led by Bernard Oloo Odhiambo, a lecturer at Egerton University, the researchers had tested the three main subtypes of Indigenous Chicken in Kenya classified as Kakamega, Taita and Narok.

This genetic classification, Oloo reports has been done through a comprehensive evaluation by Egerton University.

In this study the researchers were evaluating the meat of the four chicken types for colour, flavour, juiciness, tenderness and general acceptability as food.

All the indigenous chicken outscored the broiler on all these food acceptance related aspects. The broiler was described by colour as too light, flavour too strong, too juicy in terms of expression of juiciness and too tender with regard to texture.

The Taita scored less on flavour intensity but good for people seeking a leaner poultry meat while the Narok comparatively was reported to be a bit too dry. The Kakamega ecotype was just right on most of the scores, says the study.

“The Kakamega ecotype should be a delicacy for consumers who prefer a much juicier and high flavour intensity chicken meat.”

The researchers had reared the chicken under an intensive system at Indigenous Chicken Improvement Programme unit at Egerton University.  They were given the same feed, slaughtered at the same age and classified by trained tasters.

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