Quality Evaluation Of Vegetable Cheese Produced From Soybean (Glycine Max),Tiger Nut (Cyperusesculentus L.)And Coco N Ut (Cocosnucifera)
ABSTRACT
Cheese was produced from soybean
milk, tiger nut milk and coconut milk. The main objective of this study is to
evaluate the nutritional quality of substitute milk product. The cheese samples
were prepared in the ratios of 100% soymilk, 90 soymilk: 10% tiger nut milk,
80% soymilk:20% tiger nut milk, 90% soymilk: 10% coconut milk and 80% soymilk :
20% coconut milk. Proximate, mineral and sensory analysis were carried out on
the cheese samples after which the results obtained were subjected to
statistical analysis. The final results showed that the protein content of the
cheese samples ranged from 14.10% -22.30%, carbohydrate ranged from 14.15% -
20.15%, fat ranged from 12.10% - 20.00% while the calorie value ranged from
262.40% - 321.00%. The mineral analysis showed that the cheese samples had
sodium in the ranges of 10.39 -23.90mg/bOg, calcium 120.00 - 160.00mg/bOg,
phosphorus 0.81 - 1.2lmg/lOOg, magnesium 118.50- 128.00mg/bOg, potassium 20.00-
31.00mg/bOg, iron 1.11 - 1.50mg/lOOg and zinc 0.32 -0.82mg/bOg. The sensory
evaluation of the cheese samples also revealed that the cheese sample produced
from 80% soymilk : 20% coconut milk had the highest mean score of 6.04 in
taste,100% soymilk had the highest mean score in terms of texture and
appearance with mean scores of 5.40 and 5.68 respectively while sample 404 had
the highest mean score of 5.84 in terms of flavour. All the samples were
generally accepted except sample 401 (90 soymilk: 10% tiger nut milk).
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-- (2021). Quality Evaluation Of Vegetable Cheese Produced From Soybean (Glycine Max),Tiger Nut (Cyperusesculentus L.)And Coco N Ut (Cocosnucifera). Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/quality-evaluation-of-vegetable-cheese-produced-from-soybean-glycine-maxtiger-nut-cyperusesculentus-land-coco-n-ut-cocosnucifera-7-2
--. "Quality Evaluation Of Vegetable Cheese Produced From Soybean (Glycine Max),Tiger Nut (Cyperusesculentus L.)And Coco N Ut (Cocosnucifera)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 Nov. 2021, https://repository.mouau.edu.ng/work/view/quality-evaluation-of-vegetable-cheese-produced-from-soybean-glycine-maxtiger-nut-cyperusesculentus-land-coco-n-ut-cocosnucifera-7-2. Accessed 24 Nov. 2024.
--. "Quality Evaluation Of Vegetable Cheese Produced From Soybean (Glycine Max),Tiger Nut (Cyperusesculentus L.)And Coco N Ut (Cocosnucifera)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/quality-evaluation-of-vegetable-cheese-produced-from-soybean-glycine-maxtiger-nut-cyperusesculentus-land-coco-n-ut-cocosnucifera-7-2 >.
--. "Quality Evaluation Of Vegetable Cheese Produced From Soybean (Glycine Max),Tiger Nut (Cyperusesculentus L.)And Coco N Ut (Cocosnucifera)" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/quality-evaluation-of-vegetable-cheese-produced-from-soybean-glycine-maxtiger-nut-cyperusesculentus-land-coco-n-ut-cocosnucifera-7-2