PHYSICO-CHEMICAL AND SENSORY ASSESSMENTS OF 'WARA' PRECIPITATED USING TWO PLANT EXTRACTS

Abstract

In order to find alternative plant rennet to the traditional Calotropis procera (CLE) used in cheese production in Nigeria, the physico-chemical and sensory qualities of unripe Carica papaya pulp extract (UCE)and its combination with CLE was investigated. The extracts which formed the treatments were in the following concentrations; 20% CLE alone, 20% UPE alone, 20% CLE + 80% UPE, 15% CLE+ 85% UPE, CLE+ 90% UPE, 5% CLE+95% UPE. The physico-chemical quality showed significant variations in, the fat, moisture and protein contents. The fat content (60.77%) of cheese made from 15% CLE+85%UCE was significantly (P<0.05) higher. There were no significant (P>0.05) difference in the ash content. The protein (24.98%) of cheese precipitated from 20%CLE+80%UPE was significantly (P<0.05) higher. Free fatty acid values was not significantly (P>0.05) different. The peroxide and acid values, % cheese yield differed significantly (P<0.05). The coagulation time (CT) of the cheese were significantly (P<0.05) different with 20%UCE having the highest value (40mins). The cheese pH did not differ (P>0.05) significantly. The sensory evaluation result was not significantly different (P>0.05). These results show that unripe C. papaya extract can serve as suitable alternative and can be combined with C.procera as coagulants in cheese production.