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

  • M. I. Yusufu Department of Food Science and Technology, University of Agriculture, Makurdi Nigeria
  • J. K. Ikya Department of Food Science and Technology, University of Agriculture, Makurdi Nigeria
  • T. T. Gwaza Department of Food Science and Technology, University of Agriculture, Makurdi Nigeria.

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) among cow milk cheese samples with respect to moisture, ash, fat and carbohydrate while for African yam bean cheese significant differences exist among the samples with respect to moisture, protein and fat.  Cow milk cheese had; pH (6.03-6.20), TTA (0.23 - 0.24%) frying yield (91.20-92.14%), free oiling off (14.86-16.32%), with no significant (P> 0.05) difference observed in TTA, pH and frying yield and difference (P < 0.05) observed in the free oiling off (FOO). African yam bean cheese had; pH: (4.200-5.300), TTA: (0.271- 0.302%), frying yield (86.20-89.15%), free oiling off (14.132- 16.732%) with significant difference observed in pH, free oiling off and fried yield (P<0.05). The microbial examinations showed that the bacteria count of the cheese sample ranged from 1.70 x 104- 2.00 x 104 CFU/g and 6.20 x 105-8.70 x 105 CFU/g for cow milk cheese and African yam bean milk cheese respectively. The fungi count of the samples ranged from 6.00 x 102 - 6.70 x 103 CFU/g and 1.20 x 103 - 7.80 x 103 CFU/g for cow milk cheese and African yam bean cheese respectively. The microbial loads are within the limits specified by ICMSF (International Commission for microbiological specifications for Food. Sensory quality of African yam bean and cow milk cheese shows there were no significant differences recorded for the samples in terms of Appearance, texture, taste and aroma for both cow milk and African yam bean cheese (P.>0.05). The general acceptability rating for cow milk cheese fried with crude palm oil was significantly (p<.0.05) higher. The African yam bean cheese fried with crude palm oil was rated higher but no significant (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

Published
2018-06-18
How to Cite
YUSUFU, M. I.; IKYA, J. K.; GWAZA, T. T.. PRODUCTION AND QUALITY EVALUATION OF AFRICAN YAM BEAN CHEESE AND COW MILK CHEESE FRIED IN DIFFERENT PALM OIL SAMPLES. International Journal of Innovative Food Science and Technology, [S.l.], v. 1, n. 1, p. 20-27, june 2018. ISSN 2579-0293. Available at: <https://www.asofost.org/journals/index.php/ijifst/article/view/47>. Date accessed: 21 apr. 2021. doi: https://doi.org/10.25218/ijifst.2018.01.001.03.