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Original scientific paper

https://doi.org/10.31895/hcptbn.13.1-2.5

Effect of Parkia biglobosa husk extracts and honey blend on the chemical, sensory and bacterial attributes of traditional West African soft cheese

Abdulhameed Abiodun Badmos ; University of Ilorin, Department of Animal Production, Ilorin, Nigeria
Kazeem Dauda Adeyemi ; University of Ilorin, Department of Animal Production, Ilorin, Nigeria
Samson Adeoye Oyeyinka ; University of Ilorin, Department of Home Economics and Food Science, Ilorin, Nigeria
Risikat Nike Ahmed ; University of Ilorin, Department of Microbiology, Ilorin, Nigeria
Fatimoh Titilope Akande ; University of Ilorin, Department of Animal Production, Ilorin, Nigeria
Abdulkareem Olusegun Lawal ; ITAD Ltd, Hove, United Kingdom


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Abstract

This study examined the effect of Parkia biglobosa (Locust bean) husk extract and honey blend on the chemical, sensory and bacterial qualities of traditional West African soft cheese. In this study, soft cheese was treated with blends of honey and ethanol extract of P. biglobosa husk at varied levels of 0, 1, 2, 3 or 4% (being percentages of the milk used) for both of the components immediately after coagulation. Seven (7) treatments were studied in a completely randomized design and assessment of the proximate composition and sensory attributes of the cheese was done. The Total Bacterial Count (TBC) was also monitored throughout a five days period. The result revealed that the control cheese was highest in moisture, and ash, but lower in cheese fat content. General acceptability was highest for the cheese curds fortified at 1:3, 2:2 and 3:1 % Honey/P. biglobosa. The 3/1: Honey/P. biglobosa treated cheese showed the highest inhibition rate against bacterial growth. The treatments fortified with 1:3, 2:2 and 3:1 % Honey/P. biglobosa also had the lowest TBC for the days of microbial assay. Seratia odonrifera and Seratia liqueficiens were prominently identified at days 2 and 4 of storage. The study recommend the use of 1:3 , 2:2 and 3/1 % Honey/ P. biglobosa cheese curd fortification as an improvement of the nutritional, sensory and bacterial attributes of West African soft cheese.

Keywords

Cheese quality; Honey; Parkia biglobosa; bacterial assay; shelf life

Hrčak ID:

205149

URI

https://hrcak.srce.hr/205149

Publication date:

5.9.2018.

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