Production of Nigerian Nono Using Lactic Starter Cultures

Adesokan, I. A.; Odetoyinbo, B. B.; Ekanola, Y. A.; Avanrenren, R. E.; Fakorede, S.

doi:10.3923/pjn.2011.203.207

Cited by 24 publications

(20 citation statements)

References 7 publications

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“…Selain dihasilkan energi pemecahan laktosa juga menghasilkan asam laktat, pembentukan asam tersebut yang kemudian terakumulasi menyebabkan turunnya nilai pH. 27,28 Pertumbuhan bakteri asam laktat meningkat pada waktu fortifikasi jam ke 12 dan 18, sehingga penambahan vitamin B12 mempengaruhi pertumbuhan bakteri asam laktat yang mengakibatkan nilai pH (4,7-4,8) pada waktu fortifikasi jam tersebut berbeda dengan waktu fortifikasi jam ke 0,6,24, karena pada jam tersebut pertumbuhan bakteri asam laktat belum maksimal.…”

Section: Derajat Keasaman (Ph)unclassified

Analisis Mikrobiologi Dan Mutu Gizi Kefir Susu Kambing Berdasarkan Waktu Fortifikasi Vitamin B12

et al. 2020

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Latar belakang: Susu kambing mempunyai kandungan vitamin B12 rendah dibandingkan susu sapi yaitu 0,065 mg/100 gr. Salah satu cara untuk meningkatkan kandungan vitamin B12 pada susu kambing dengan membuat produk olahan kefir yang difortifikasi vitamin B12. Penambahan vitamin B12 pada kefir didasarkan pada kurfa pertumbuhan bakteri pada kefir.Tujuan: Menganalisis karakteristik mikrobiologi dan mutu gizi kefir susu kambing pada berbagai waktu fortifikasi vitamin B12Metode: Penelitian ini merupakan true experimental dengan rancangan acak lengkap satu faktor, yaitu dengan fortifikasi vitamin B12 pada jam ke-0,6,12,18,34 fermentasi kefir susu kambing. Kandungan vitamin B12 dan protein diuji menggunakan metode spektrofotometri, serat diuji menggunakan metode grafimetri, lemak diuji menggunakan metode babcock, total bakteri asam laktat (BAL) dihitung menggunakan metode Total Plate Count, viskositas diuji menggunakan metode viskometer ostwald, dan derajat keasaman (pH) di ukur menggunakan pH meter.Hasil: Waktu fortifikasi vitamin B12 tidak berdampak signifikan pada kandungan vitamin B12 (p=0,169), kandungan protein (p= 0,343), total BAL (p=0,442). Kandungan vitamin B12 dan total BAL tertinggi pada waktu fortifikasi jam ke-6, kandungan protein tertinggi pada waktu fortifikasi jam ke-6 dan jam ke-12. Selain itu terdapat pengaruh waktu fortifikasi vitamin B12 terhadap kandungan serat (p=0,028), kandungan lemak (p=0,000), viskositas (p=0,007), pH (p=0,045). Kandungan serat tertinggi pada waktu fortifikasi jam ke-24, dan kandungan lemak, viskositas, pH tertinggi pada faktu fortifikasi jam ke-18Simpulan: Waktu fortifikasi vitamin B12 mempengaruhi kandungan serat, lemak, viskositas, dan pH pada kefir susu kambing. Kandungan vitamin B12, protein, dan total bakteri asam laktat tidak dipengaruhi oleh waktu fortifikasi vitamin B12.

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Section: Derajat Keasaman (Ph)unclassified

Analisis Mikrobiologi Dan Mutu Gizi Kefir Susu Kambing Berdasarkan Waktu Fortifikasi Vitamin B12

et al. 2020

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“…Its nutritional composition makes it not only suitable for human nutrition, but also ideal for the development of LAB and of other microorganisms. Also for this product, milk fermentation arises spontaneously from environmental microbes (Akabanda et al 2010), and therefore nonindigenous people consider its preparation unhygienic (Yahuza 2001): as a result, its consumption is limited to Fulani/Hausa indigenous (Obi and Ikenebomeh 2007;Adesokan et al 2011). A similar product, nunu is produced in Ghana by the Fulani people; when mixed with a millet-based spontaneously fermented product and spices, the product is called fura de nunu.…”

Section: Fermented Milkmentioning

confidence: 99%

Typical dairy products in Africa from local animal resources

Mattiello

Caroprese

Crovetto

et al. 2017

Italian Journal of Animal Science

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Milk is recognised as an important element of the pastoral civilisations in Africa, where it has not only an economic value, but also a social and cultural value. The objective of this review is to identify the main African dairy products, mainly focussing on typical production processes based on the use of local animal resources. To this aim, dairy products were classified into five categories, according to the type and the production method: fresh cheese, ripened cheese, fermented milk, butter and dairy by-products. These categories give rise to an extraordinary range of local products where tradition, culture, and environmental conditions and constraints play a major role in contributing to this diversification. In some countries, some attempts are being made in order to valorise the local dairy products by establishing Slow Food Presidia or including them in the Ark of Taste compiled by Slow Food. One of the main constraints that limits the commercialisation and export of African dairy products is related to the scarce hygiene in milk production and processing, and the frequent absence of starter cultures, which result in products with non-standardised characteristics, short shelf life and high spoilage susceptibility, with consequent risks for human health. Efforts should be made to support the dairy products chain in Africa, by making production processes safer and by valuing local resources, in order to expand the internal market and the export opportunities. Development cooperation projects may play an important role in this respect and should therefore be encouraged. ARTICLE HISTORY

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“…Majority of them consumed milk products such as local cheese commonly referred to as wara in Nigeria (Akinyele et al, 1999), and this was largely consumed either fresh or fried as respectively observed among 84 and 70% of the respondents. Other local milk products consumed by 18% of the rural farm families was nonoa fermented local milk (Adesokan et al, 2011), and industrial processed yoghurt by 14% of the respondents. Consumption of nono and yoghurt by a less proportion of the farm families could be attributed to their nonconsideration of milk and/or milk products as part of basic food for consumption but as refreshment by individuals who might felt the need for their consumption.…”

Section: Forms Of Milk and Milk Products Consumption By The Rural Farmentioning

confidence: 99%

Rural farm families probable acceptability of small ruminants milk for consumption in Ogun State

Adewumi¹,

Lawal-Adebowale²,

Adegbemile³

2015

Int. J. Livest. Prod.

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The nutritional intake of the rural households, which is largely characterised by carbohydrates at the expense of protein intake, has the potentials of being improved through the consumption of sheep and goats' milk. With the widespread of small ruminant keeping by rural households in most developing countries, the study embarked on investigation of possible acceptability of sheep and goats' milk for consumption by farm families in selected rural communities of Ogun State. With the use of interview guide to obtain information from the conveniently selected 150 rural farm families, the results showed that 72% of them reared goats, keeping between 6 and 10 of the animal; 84% consumed wara (local cheese) as milk product from cow's milk; and 20% occasionally consumed milk either in evaporated and/or powdered forms. Although, none of the rural farm families ever consumed sheep and goats' milk basically because it was hardly available in the Nigerian market in any form, 57.3% of them slightly accepted to consume the small ruminant's milk. Chi-square test of the relationship between farm families' socioeconomic characteristic; their milk consumption pattern and their probable acceptability of sheep and goats' milk for consumption showed no significant relationship. The study concluded that the rural farm families had a slight potential of accepting the small ruminants' milk for consumption and thus recommended that the farm families should be educated and trained on technical exploration of the small ruminants' milk for production and consumption.

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Production of Nigerian Nono Using Lactic Starter Cultures

Cited by 24 publications

References 7 publications

Analisis Mikrobiologi Dan Mutu Gizi Kefir Susu Kambing Berdasarkan Waktu Fortifikasi Vitamin B12

Analisis Mikrobiologi Dan Mutu Gizi Kefir Susu Kambing Berdasarkan Waktu Fortifikasi Vitamin B12

Typical dairy products in Africa from local animal resources

Rural farm families probable acceptability of small ruminants milk for consumption in Ogun State

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