Faculty
Department
Year of Publication
Keyword
Publication Type
Abstract
The increasing global demand for plant-based dairy alternatives has stimulated
research into non-dairy cheese analogues derived from underutilized crops. This
study evaluated the chemical composition and sensory characteristics of mozzarella and cheddar-type cheeses produced from tiger nut (Cyperus esculentus L.) milk using three coagulants: vinegar, lemon extract, and tamarind extract. A 3x 2 factorial design resulting in six (6) treatment combinations was adopted. The treatments included mozzarella and cheddar cheeses coagulated with vinegar, lemon, and tamarind extract respectively. Proximate composition, mineral composition, pH, and sensory properties were determined using standard analytical procedures. The pH values ranged from 4.870 to 5.985, with cheddar cheeses generally exhibiting higher pH values than mozzarella cheeses. Moisture content ranged from 73.10% to 77.53%, while crude protein varied from 1.875% to 2.450%. Ether extract ranged from 3.395% to 4.165%, and ash content ranged from 0.465% to 1.105%. Mineral analysis revealed calcium values between 231.5 and 311.3 mg/kg, magnesium values between 115.5 and 244.2 mg/kg, and phosphorus values between 556.1 and 1254.9 mg/kg. Sensory evaluation showed that
mozzarella cheese coagulated with tamarind extract recorded the highest overall
acceptability score (3.722), while cheddar cheese coagulated with lemon extract
recorded the lowest score (2.944). The findings demonstrated that tiger nut milk can be successfully utilized in the production of acceptable vegan cheese analogues with desirable nutritional and sensory qualities. Tamarind extract proved to be the most effective coagulant in improving both nutritional composition and consumer acceptability.
research into non-dairy cheese analogues derived from underutilized crops. This
study evaluated the chemical composition and sensory characteristics of mozzarella and cheddar-type cheeses produced from tiger nut (Cyperus esculentus L.) milk using three coagulants: vinegar, lemon extract, and tamarind extract. A 3x 2 factorial design resulting in six (6) treatment combinations was adopted. The treatments included mozzarella and cheddar cheeses coagulated with vinegar, lemon, and tamarind extract respectively. Proximate composition, mineral composition, pH, and sensory properties were determined using standard analytical procedures. The pH values ranged from 4.870 to 5.985, with cheddar cheeses generally exhibiting higher pH values than mozzarella cheeses. Moisture content ranged from 73.10% to 77.53%, while crude protein varied from 1.875% to 2.450%. Ether extract ranged from 3.395% to 4.165%, and ash content ranged from 0.465% to 1.105%. Mineral analysis revealed calcium values between 231.5 and 311.3 mg/kg, magnesium values between 115.5 and 244.2 mg/kg, and phosphorus values between 556.1 and 1254.9 mg/kg. Sensory evaluation showed that
mozzarella cheese coagulated with tamarind extract recorded the highest overall
acceptability score (3.722), while cheddar cheese coagulated with lemon extract
recorded the lowest score (2.944). The findings demonstrated that tiger nut milk can be successfully utilized in the production of acceptable vegan cheese analogues with desirable nutritional and sensory qualities. Tamarind extract proved to be the most effective coagulant in improving both nutritional composition and consumer acceptability.
Supervisor(s)
co-supervisor