Abstract
Soy-cheese was produced from blends of soymilk and tiger nut milk at varying proportions of 100:0, 95:5, 90:10, 85:5, 80:20 and 75:25 respectively. The proximate, mineral and sensory properties of the cheese samples were evaluated. Cheese yield and protein content significantly reduced with increase in tiger nut milk addition. The protein content of the soy-tiger nut cheese blends decreased from 19.04% to 13.25%, while fat contents increased from 7% to 9.14%. Calcium (126.42-189.80 mg/kg) and potassium (145.27-194.33 mg/kg) are the major minerals in the cheese samples, while the iron content was substantially low (11.03-14.67 mg/kg). Phytate and trypsin inhibitor contents of the cheese samples significantly reduced with increasing levels of tiger-nut, suggesting improvement in digestibility. Cheese produced from 95% soy milk and 5% tiger-nut milk had the highest rating in all sensory parameters. This study demonstrated the possibility of utilizing blends of soymilk and tiger-nut milk in cheese production with comparable nutritional and sensory quality to the common 100% soy cheese. Furthermore, producing soy-cheese from soymilk and tiger nut milk blend may be a promising means of value addition to further promote utilisation of tiger-nut milk beyond traditional usage.
Highlights
Cheese is a food derived from milk that is produced by coagulation of the milk protein casein
The substitution of soymilk with tiger-nut milk reduced the amount of soy-protein available for curdling and this may explain the reduction in cheese yield
Previous studies on cheese produced from cow milk and coconut milk reported a decrease in cheese yield (Balogun et al, 2016)
Summary
Cheese is a food derived from milk that is produced by coagulation of the milk protein casein. The undesirable taste is associated with the presence of indigestible oligosaccharides such as stachyose and raffinose, which are the major oligosaccharides found in soymilk (Wang et al, 2002) These sugars are known to be responsible for flatulence in humans after eating soybean foods. Other promising vegetable milk source that is currently being explored in producing fermented food include tiger-nut (Cyperus esculentus L.). Tiger-nut is an edible perennial grass-like plant It has been used in the production of milk (Belewu and Belewu, 2007; Ukwuru and Ogbodo, 2011), milk blends with soymilk (Okorie et al, 2014; Udeozor, 2012) or yoghurt (Oladipo et al, 2014; Sanful, 2009). This study investigated the chemical composition and sensory properties of cheese produced from soybean and tiger-nut milk blends
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