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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358
EISSN: 1684-5374
Vol. 11, No. 7, 2011
Bioline Code: nd11093
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Food, Agriculture, Nutrition and Development, Vol. 11, No. 7, 2011

 en A comparative assessment of the nutritional contents of 'Wara' a West African soft cheese using Calotropis procera check for this species in other resources and Cymbopogon citratus check for this species in other resources as coagulants
Adetunji, VO & Babalobi, OO

Abstract

The processing line of West African soft cheese varieties (processed with Calotropis procera check for this species in other resources (Sodom apple) and Cymbopogon citratus check for this species in other resources (lemon grass) leaf extracts was assessed for nutrient compositions (nitrogen, crude protein, fat, lactose, moisture content), pH, total aerobic plate count and trace elements (Fe, Zn, Cu, Mn, Na, Ca, Mg and K). The percentage of nutrient composition, pH and the total aerobic plate count of microbes were: milk (nitrogen (2.05), protein (2.78), fat (5.33), lactose (1.86), moisture contents (88.75), pH (3.91) and total aerobic plate count (7.3logcfu/ml); Calotropis procera processed cheese (nitrogen (2.00), protein (2.56), fat (4.43), lactose (1.72), moisture contents (62.89), pH (3.58) and total aerobic plate count (7.34logcfu/ml); Cymbopogon citratus processed cheese (nitrogen (2.01), protein (2.53), fat (4.33), lactose (1.68), moisture contents (63.56), pH ( 3.56) and total aerobic plate count (7.43 logcfu/ml). There were significant differences between the parameters measured in the raw milk and processed cheese at 95% confidence limit. However, the parameters measured varied slightly in the two cheese varieties (Calotropis procera and Cymbopogon citratus). The total aerobic plate counts in milk and cheese were higher than international standards set by Codex alimentarius. Addition of leave extracts (Calotropis procera and Cymbopogon citratus) increased the total aerobic plate counts but the counts dropped at the curdling point during processing. Cymbopogon citratus cheese had a higher total aerobic plate count than the Calotropis procera cheese although not at a significant level. There was an increase in Fe, Zn, Cu and Na along the processing line, but a decrease ensued in Mn, Ca, Mg and K. There was no significant difference in the Zn, Cu, Mn, Ca, Mg, K, N, protein, fat and lactose contents of the two cheese types although all trace elements and nutrients assayed were higher in the Calotropis procera processed cheese with the exception of Fe content. The study suggests the use of Cymbopogon citratus leaf extract as a local milk coagulant due to reports of probable health hazard from the use of C. procera. However, further work on improving the yield of cheese when Cymbopogon citratus is used as coagulant is still necessary.

Keywords
Cheese, Calotropis procera, Cymbopogon citratus, nutritional, aerobic

 
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