EFFECT OF DIFFERENT CONCENTRATIONS OF JIBEN (Solanum dubium) SEED EXTRACTS ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTiES OF SOFT CHEESE

Talib,, M. A.; Abubakar, M. M.; Jideani, LA.

doi:10.21608/jfds.2006.236867

EFFECT OF DIFFERENT CONCENTRATIONS OF JIBEN (Solanum dubium) SEED EXTRACTS ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTiES OF SOFT CHEESE

Document Type : Original Article

Authors

¹ Department of Biology, Faculty of Pure and Applied Science, Universty of Ndjamena, PO. Box 1027, Chad.

² Department of Animal Science. School of Agriculture. Abubakar Tafawa Balewa University, P.M.B. 0248, Bauchi, Nigeria.

10.21608/jfds.2006.236867

Abstract

Studies were conducted to de:ermine the enzymatic and coagulating
properties on aqueous extracts of Jiben seeds Different levels (5, 1.0 15 and 209) of
the seeds were soaked in water containing different concentrations (0, 2, 4, 6 and
89/100) of sodium chloride (NaCl) and the enzymes were extracted with both water
and 0 W Citrate phosphate buffer Physuzochemical and organoleptic properties of
soft cheese were also evaluated The results showed that Jiben seeds extracted in
water had less milk clotting activity than those extracted using NaCl. increasmg Jiben
seeds and NaCl concentrations increased the effectiveness of milk clotting enzymes
thereby decreasmg the coagulation tirre of the milk (p < 0 001) The maximum yield of
the cheese (12%) obtained when 15<20g Jiben seeds were used With 8g/100ml NaCl
solution was significantly (p < 001) different from the minimum yield of 9% obtained on
5-109 Jiben seeds The enzymatic and organoleptic assessments of soft cheeses
produced using Jiben seed extracts showed that 159 seeds soaked in 100ml water
containing 89 NaCl for two days at room temperature was the optimum. Extraction of
the seeds with 0.1 citrate phosphate buffer for three hours at pH 4.6 was found to be
very effective. Also results showed that the rate of loss in actiVity of Jiben seed
extracts increased with advancing storage.