Production And Evaluation Of Egusi (Colocynthis Citrullus L.) Cheese.
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ABSTRACT
Egusi (Colocynthis citrullus L.) cheese was produced and evaluated. Cheddar cheese was used to substitute the egusi cheese at 25% and 50% levels. The products were chemically and sensorily evaluated. A 20 member panel was used to evaluate the sensory attributes of the cheese samples based on a 9 point hedonic scale. Results showed that substitution with cheddar cheese has positive effects on both the chemical and sensory attributes at p<0.05. The chemical analysis showed increase in the protein, carbohydrate and mineral levels at the two levels of substitution. Improvement was also seen in the sensory attributes especially in terms of flavour, taste and mouthfeel.
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APA
A., N. C. (2021). Production And Evaluation Of Egusi (Colocynthis Citrullus L.) Cheese.. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/production-and-evaluation-of-egusi-colocynthis-citrullus-l-cheese-7-2
MLA
A., NWOKOCHA CHIKA. "Production And Evaluation Of Egusi (Colocynthis Citrullus L.) Cheese.." Michael Okpara University of Agriculture, 2 Jun. 2021, http://repository.mouau.edu.ng/works/production-and-evaluation-of-egusi-colocynthis-citrullus-l-cheese-7-2. Accessed June 8, 2026.
Chicago
A., NWOKOCHA CHIKA. "Production And Evaluation Of Egusi (Colocynthis Citrullus L.) Cheese.." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/production-and-evaluation-of-egusi-colocynthis-citrullus-l-cheese-7-2