Evaluation of nutrient composition of soft ‘unripe’ cheese (warankashi) produced with partial incorporation of coco powder, Olorode Omobolanle, Aroyeun Shamsideen Olusegun and Bamgbose Adefunke
Olorode Omobolanle
Department of Food Technology,Moshood Abiola Polytechnic
Nigeria
Aroyeun Shamsideen Olusegun
Cocoa Research Institute of Nigeria
Nigeria
Bamgbose Adefunke
Department of Food Technology,Moshood Abiola Polytechnic
Nigeria
DOI: 10.47556/B.OUTLOOK2015.13.33
Purpose: To investigate the nutrient composition of Cheese produced with the partial incorporation of cocoa powder into cow-milk.
Methodology: Cocoa powder was first made into the solution. Fresh Cow milk obtained from Nomadic Fulani men and cocoa powder solution were mixed at ratios (90:10, 80:20, 70:30 and 60:40 v/v) while whole cow milk served as reference. Soft cheeses were produced using standard local method. Nutrient composition of the cheese samples was evaluated. Data obtained were analysed using SPSS 17.0 version.
Findings: Increase in proportion of cocoa powder solution in cheese caused significant (p , 0.05) changes in its nutrient. Protein, crude fibre and vitamin A increased from 8.90–12.61%, 0.76–1.01% and 169.00–204.00 mg/100 g, respectively. Fat declined from 7.19% to 5.94%. Some minerals also increased.
Practical implications: Possibility of cheese making with cocoa substitution to give improved nutritional values and reduced fat was revealed.
Value: Nutritional well-being of the populace from Nigerians who consume ‘warankashi’ will improve.
Keywords: Cheese; ‘warankashi’; Cocoa powder; Protein; Cow milk; Fat
Citation: Omobolanle, O., Olusegun, A. S., & Adefunke, B.(2015): Evaluation of nutrient composition of soft ‘unripe’ cheese (warankashi) produced with partial incorporation of coco powder, World Sustainable Development Outlook 2015, Vol 13, pp.363-373
