Nutrients composition, sensory properties and storage stability of processed Nigerian soy cheese (Beske)

Abstract

Industrial commercialization of beske is limited due its poor presentation and high perishability. Local soy-cheese samples were produced from soymilk using two coagulants (10 ml of lime fruit juice to 3 litres of soy milk and 10 ml of fermented maize extract to 3 litres of soy milk) and different processing methods (boiling (100 °C), frying (180 °C) and drying (50 °C). The nutritional composition (proximate, vitamin and mineral content) and microbiological quality were determined using standard analytical methods. The sensory evaluation was carried out using 50 panelists. Data obtained were analyzed using ANOVA at p ≤ 0.05. The moisture, ash, protein, fiber, fat and carbohydrates content ranged from 20.40 - 25.33%, 2.33 - 3.4%, 31.40 - 35.0%, 2.0 -3.0%, 30.50 - 34.4% and 4.20 - 9.83% respectively. The Ca, Mg and Fe content varied from 11.20 – 13.50, 20.33 – 26.20 and 33.0 - 67.2 mg/100 g respectively. The vitamin content ranged from 0.03 - 0.04, 0.01–0.21, 0.02 - 0.12 and 0.01 - 0.03 mg/100 g of vitamin A, K, E and C respectively. Sample LFD (Lime-Fried-Dried beske) had the lowest microbial counts, even at eight weeks of storage. Based on overall acceptability, nearly all the samples were rated above average by the panelists. Sample LFD should be recommended for commercial production, based on its nutrient quality, storage stability and sensory properties.