Some Qualities Of Cheese As Affected By Incorporation Of Bambara Groundnut Milk During Production
ABSTRACT
Bambara groundnut (Vigna subterranea Verdc) milk was used to produce cheese which was subsequently evaluated, sensorily chemically and microbiologically. Cow milk was used to substitute bambara milk in the ratio of 25:75, 50: 50, 75:25 levels, also 100:0 and 0:100 was also used to produce cheese. A 20-man panel was used to evaluate the sensory attributes of cheese samples. The result of sensory evaluation showed that the sample with 75:25 cow milk substitution was the most preferred in terms of general acceptability (5.65), colour (6.25), flavour (5.50), mouth feel (6.70), and texture (5.85). The result of chemical analysis of bambara cheese showed that the sample with 75:25 cow milk to bambara milk had the highest protein content (17. 44%) and the fat content (8.7%). The sample with 0: 100 bambara milk had higher carbohydrate (50.53%), Ash content (4.38%) and moisture content (40.0%) than other samples. Microbiological load result showed that substituted sample had lower microbiological load (1.7cfu/g for day 1) than substituted samples, that is cow milk and cheese and 100% bambara cheese (3.ocfu/g and 27cfu/g for day 1). Also the coliform test of substituted sample showed negative for three weeks while Unsubstituted sample showed negative for only two weeks.
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ONWUAKOR, A (2021). Some Qualities Of Cheese As Affected By Incorporation Of Bambara Groundnut Milk During Production. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/some-qualities-of-cheese-as-affected-by-incorporation-of-bambara-groundnut-milk-during-production-7-2
A., ONWUAKOR. "Some Qualities Of Cheese As Affected By Incorporation Of Bambara Groundnut Milk During Production" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Jul. 2021, https://repository.mouau.edu.ng/work/view/some-qualities-of-cheese-as-affected-by-incorporation-of-bambara-groundnut-milk-during-production-7-2. Accessed 25 Nov. 2024.
A., ONWUAKOR. "Some Qualities Of Cheese As Affected By Incorporation Of Bambara Groundnut Milk During Production". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/some-qualities-of-cheese-as-affected-by-incorporation-of-bambara-groundnut-milk-during-production-7-2 >.
A., ONWUAKOR. "Some Qualities Of Cheese As Affected By Incorporation Of Bambara Groundnut Milk During Production" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/some-qualities-of-cheese-as-affected-by-incorporation-of-bambara-groundnut-milk-during-production-7-2