Abstract
Nutrition characteristics and percentage yield of cheese ‘warankashi’ with partial substitution of bambaranut milk was studied. Extracted bambaranut milk was blended with fresh raw cow milk using varying proportions of 5:95; 10:90; 15:85; 20:80; 30:70; 40:60 and 50:5050%, cheese analogue of 100% bambaranut and a control of whole cow milk cheese was produced. Samples of cheese from different mix and control were examined for nutritional characteristics and percentage cheese yield. Data obtained from each examination was statistically analyzed. The result on percentage yield of cheese showed an increase from 28.05% control sample (100% cow milk cheese) as level of bambaranut milk increases in the cheese mix to 40.22% of cheese with 50% added bambaranut. Cheese analogue recorded highest (52.86%) yield. Increase in proportion of added bambaranut milk (5-50%) in cheese making caused significant (p<0.05) changes in proximate content, the values ranged from 7.86% protein; 0.58% ash; 1.05% crude fiber; 13.17% carbohydrate to maximum values of 14.69% protein; 2.51% ash; 3.51% crude fiber; and 28.7% carbohydrate. Crude fat declined from 13.59% control sample of 100% cow milk cheese to 8.62% of 100% cheese analogue. The mineral content of cheese samples showed a maximum values of 44.79 mg/kg calcium, 2.37 mg/kg potassium and declined as there was increase bambaranut milk substitution in the cheese samples, while 8.11 mg/kg iron, 3.01 mg/kg zinc, 9.40 mg/kg phosphorous and manganese of 1.52 mg/kg highest value in each cases among the samples. The results showed the potential of bambaranut as alternative source of milk analogue in cheese with improved nutritional values and percentage yield.
Highlights
Milk has been recognized as an important food for infant and growing children (Obizoba and Anyika, 1995), because milk is an excellent source of nutrients such as vitamins, amino acids, fats, minerals, proteins and sugar, making it an excellent medium for microbial proliferation (Akinyele et al, 1999)
Proximate composition of cheese produced with added bambaranut milk: The proximate composition of cheese produced with added Bambaranut milk Table 1 showed significant difference (p
The investigation on proximate composition in this study has showed the potential influence of added bambaranut milk as cheap source in improving the nutritional value of cheese ‘Warankashi
Summary
Milk has been recognized as an important food for infant and growing children (Obizoba and Anyika, 1995), because milk is an excellent source of nutrients such as vitamins, amino acids, fats, minerals, proteins and sugar, making it an excellent medium for microbial proliferation (Akinyele et al, 1999). The cost of dairy milk and their products e.g., ‘nono’, cheese etc. The high cost of milk in developing countries has led to the development of alternative source of milk from plant materials (Singh and Bains, 1988). An inexpensive substitute in the form of a milk and cheese analogue or beverage made from locally available plant foods, high in protein, with satisfactory quality milk could play an important role to reduce protein malnutrition. A remedy could be sought through extending fresh cow milk with vegetable milk from legume in the production of a traditional cheese-like product ‘Warankashi. This could offer very cheap sources of vegetable milk, which can be used as substitutes for whole milk in the production of cheese curds A remedy could be sought through extending fresh cow milk with vegetable milk from legume in the production of a traditional cheese-like product ‘Warankashi. This could offer very cheap sources of vegetable milk, which can be used as substitutes for whole milk in the production of cheese curds
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