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International Journal of Recent Trends in Science and Technology, ISSN: 2277 2812 E-ISSN: 2249-8109

 

Volume 2, Issue 1, 2012 pp 04-08

 

Date of Publish: 18 January 2012

 

Short Communication

 

Preliminary study on the influence of moringa seed extracts supplementation on the yield and quality of cottage cheese

T. Mahami1, F.C.K. Ocloo1, S.T. Odonkor2, C. Owulah1 and S. A. Coffie1

1Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, P.O. Box LG 80, Legon, Ghana.

2Nutrition Research Centre, Radiological and Medical Sciences Research Institute, Ghana Atomic Energy Commission, P.O. Box LG 80, Legon, Ghana.

Academic Editor:  Dr. Pawar D.D.

 

Abstract:

Variability of quality of product makes cottage cheese production unattractive to urban populations. Meanwhile demand for value-added dairy products is on the increase in the urban areas. This study investigated the effect of moringa seed extract (0.5%, 1%, 1.5% and 2%) supplementation on the yield and quality of cottage cheese prepared from fresh cow milk coagulated with latex from Callotropis procera. Yield, milk coagulation time, pH, moisture content, percentage protein, percentage fat, phosphorous and ash content of cottage cheese were determined. The pH of cottage cheese increased with increase in moringa seed extract. The control sample gave a pH of 6.52, whiles 0.5%, 1%, 1.5% and 2% concentrations of moringa seed extract gave pH values of 6.54, 6.55, 6.56 and 6.62 respectively and their difference were significant (p<0.05). Yield of cottage cheese also increased significantly (p<0.05) with increase in concentration of moringa seed extract. The 500mls of milk yielded 18.19% cheese in the case of the control whereas 0.5% moringa seed extract yielded 19.75%. Also, 1%, 1.5% and 2% concentrations of moringa seed extract gave outputs of 22.55%, 23.66% and 24.42% cheese respectively. Protein content of cheese increased from 14.50 0.00% to 14.96 0.00% when 0.5% moringa seed extract was added, to 16.01 0.00% after the addition of 1% moringa seed extract, to 18.31 0.00% when 1.5% moringa seed extract was added and to 18.50 0.00 following an addition of 2.0% moringa seed extract. The differences were statistically significant (p<0.05). This study also revealed that phosphorous content, ash content and fat of cheese all increased significantly (p<0.05) with increase in moringa seed extract concentration. Effect of moringa seed extract on moisture content was however not clear. Moringa seed extract enrichment resulted in significant increases in the yield, protein content and mineral content of cottage cheese and therefore has the potential to be used in improving the yield and quality of cottage cheese.