Malomo, O., Faduola,O.O.. Adekoyeni,O.O., and Jimoh, M.O.,(2013). Pawpaw Sap as alternative coagulant and boiling time in the production of traditional warankashi (local cheese). International Journal of Food Chemistry.1 (1), 01-13.
ABSTRACT
Effect of concentration of unripe pawpaw sap as alternative coagulant and boiling time on chemical (moisture, protein, fat, ash and carbohydrate, Ca, Mg, Fe) composition of warankashi (local cheese) was investigated and optimized using response surface methodology. Unripe pawpaw sap concentration were used at various boiling times. The proximate compositions of the different concentrations were analyzed including the mineral compositions. The optimum concentration and boiling time recorded were 3.69 ml in 500 ml of raw fresh cow milk and boiled for 20 minutes to yield moisture content, protein, ash, fat, Ca, Mg and Fe of 38.32 %, 3.85 %, 2.75 %, 42.21 %, 7.02 ppm, 21.29 ppm and 27.21 ppm respectively. Investigated parameters (pH, protein, ash, magnesium) were significantly affected (p<0.05) by the process variables of concentration and boiling time while other investigated parameters (moisture, ether extract, calcium and iron) were insignificantly affected (p>0.05).The sensory result revealed the high acceptability and best combination for the production of warankashi which can be produced by adding 3.69 mls of unripe pawpaw sap into 500 mls of raw cow milk and boiled for 20 minutes. Copyright © acascipub.com, all rights reserved.
Keywords: warankashi, pawpaw sap, optimization, coagulants,r esponse surface methodology