Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon
World Journal of Food Science and Technology
Volume 1, Issue 2, September 2017, Pages: 84-92
Received: May 4, 2017;
Accepted: Jul. 18, 2017;
Published: Aug. 11, 2017
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Lamye Glory Moh, Department of Biochemistry, University of Dschang, Dschang, Cameroon
Suffo Kamela Arnaud Landry, Department of Biochemistry, University of Dschang, Dschang, Cameroon
Pamo Tedonkeng Etienne, Department of Animal Production, University of Dschang, Dschang, Cameroon
Kuiate Jules-Roger, Department of Biochemistry, University of Dschang, Dschang, Cameroon
This work sought to evaluate the physical and chemical qualities of locally made yoghurts sold in three areas of Cameroon: Bamenda; Bafoussam and Dschang. Yoghurt samples were collected from 6, 4 and 3 producers respectively in these regions, with 3 different commercial brands. All yoghurt samples were analyzed for chemical properties (total solids (%), crude proteins (%DM), crude ash (%DM), crude fat (%DM), SNF (%DM), lactose (%DM), titratable acidity (%) and pH) and mineral composition (Potassium, Calcium, Magnesium, Phosphorus, Sodium, Iron, Zinc, Copper, Sulphur and Manganese). The result of the study showed that the physico-chemical properties and mineral compositions of the locally made yoghurts were different within and among the regions. Based on the physico-chemical composition, samples from Bamenda had the highest DM, ash, crude lipid, crude proteins and titratable acidity, making them to be the best among the locally made yoghurts, better than the branded types. This was followed by samples from Bafoussam, with those from Dschang being the least in most cases. Concerning the mineral contents, samples from Bamenda were high in phosphorus, zinc, iron, and magnesium, while those from Dschang were high in sodium, potassium and calcium. Generally, the mineral contents in all the places were significantly lower than those of the commercial brands. For the commercial brands, CC was high in Phosphorus, zinc, and magnesium, BB was high in iron and calcium while AA was high in potassium. Thus, total mineral content showed wide intervals of variation, with the branded yoghurts (commercial brands) better than the locally made varieties. However, samples from Bamenda and Dschang were better in terms of minerals than those from Bafoussam. These results show that, there is either no fixed standard of yoghurt production in Cameroon or it is not respected since a variation was equally observed among the branded samples.
Lamye Glory Moh,
Suffo Kamela Arnaud Landry,
Pamo Tedonkeng Etienne,
Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon, World Journal of Food Science and Technology.
Vol. 1, No. 2,
2017, pp. 84-92.
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