PRODUCTION AND QUALITY EVALUATION OF AFRICAN YAM BEAN CHEESE AND COW MILK CHEESE FRIED IN DIFFERENT PALM OIL SAMPLES

Abstract

There is currently an increase in research to explore the use of lesser known crops as a source of nutrients. In this study, Soft Cheese was produced from African yam bean (lesser known crop) and from cow milk using lime juice as coagulant, the cheese samples were separately fried in crude palm oil, bleached palm oil and refined palm. The crude palm oil samples served as controls. The physicochemical, microbiological and sensory qualities of the cheese samples were evaluated according to standard methods. The results of the study showed that cow milk cheese contained; moisture: 45.60-51.08%, protein: 13.12-14.44%, Fat: 25.00 - 28.50%, Ash: 5.00-6.00%, Carbohydrate content: 4.36-4.85%, Fiber: 0.95-1.10%. African yam bean cheese contained; moisture: 53.53-58.90%, protein: 10.50-11.07%, fat: 19.00-24.00%, Ash: 1.50-2.00%, Carbohydrate content: 7.19-8.29%, Fiber: 1.80-2.20% The proximate composition results shows that there were significant differences (P 0.05) difference observed in TTA, pH and frying yield and difference (P 0.05). The general acceptability rating for cow milk cheese fried with crude palm oil was significantly (p 0.05) difference was recorded. The most acceptable samples were the samples fried in crude palm oil. The study has shown that an acceptable fried cheese sample can be produced from African yam bean using fresh untreated palm oil as a frying medium