Assessment of Physicochemical, Microbial and Sensory Characteristics of Fresh White and Red Sorghum Extract Preserved West African Soft Cheese Retailed in Ogbomoso, South-Western Nigeria

Authors

  • G. O. Tona Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria
  • G. A. Ibhaze Federal University of Technology, Akure, Ondo State, Nigeria
  • A. O. Ajala Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria
  • A. O. Babatunde Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria
  • T. Adelakun Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

Keywords:

Wara, physicochemical, microbiological, organoleptic, qualities

Abstract

The physicochemical, microbiological and sensory properties of fresh white and fresh red sorghum extract preserved West African soft cheese were investigated. It was found that the fresh red sorghum extract preserved soft cheese had higher (p<0.05) nutrient contents (17.23% protein, 14.10% fat and 1.67% ash) than the fresh white soft cheese, which had 16.57% protein, 13.57% fat and 1.57% ash. The fresh white soft cheese had higher total viable bacterial counts (7.7 x 104 cfu/ml) and higher total fungal counts (4.2 x 104 cfu/ml). While the fresh red sorghum extract preserved soft cheese had lower values of 3.1 x 104 cfu/ml (total bacterial counts) and 9.6 x 102 cfu/ml (total fungal counts). The microorganisms isolated were Bacillus species, Pseudomonas species, Aspergillus species and Penicillium species. The microbial load in the two types of soft cheese isolated fall within the acceptable recommendation of the European Commission standards (2004/24/EC and 852/2004/EC) for retailed cheese (between 102 to < 105 cfu/g). Mean scores recorded for the sensory attributes were all very high and ranged between 6.42 and 8.67 on a nine point hedonic scale. It can be concluded that the fresh red sorghum extract preserved soft cheese had higher nutrient contents, lower microbial counts but lesser sensory quality levels than the fresh white soft cheese.

Author Biographies

G. O. Tona, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

Department of Animal Production and Health 

G. A. Ibhaze, Federal University of Technology, Akure, Ondo State, Nigeria

Department of Animal Production and Health 

A. O. Ajala, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

Department of Animal Production and Health 

A. O. Babatunde, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

Department of Animal Production and Health 

T. Adelakun, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria

Department of Animal Production and Health 

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Published

2024-07-09

How to Cite

Tona, G. O. ., Ibhaze, G. A. ., Ajala, A. O., Babatunde, A. O. ., & Adelakun, T. . (2024). Assessment of Physicochemical, Microbial and Sensory Characteristics of Fresh White and Red Sorghum Extract Preserved West African Soft Cheese Retailed in Ogbomoso, South-Western Nigeria. Nigerian Journal of Animal Production, 923–926. Retrieved from https://njap.org.ng/index.php/njap/article/view/6023

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