CONSUMPTION PATTERN AND EFFECT OF PROCESSING ON FATTY ACID PROFILE OF MILK FAT (MANSHANU) PRODUCED FROM MILK OF LOCAL COW BREEDS IN ZARIA

CONSUMPTION PATTERN AND EFFECT OF PROCESSING ON FATTY ACID PROFILE OF MILK FAT (MANSHANU) PRODUCED FROM MILK OF LOCAL COW BREEDS IN ZARIA

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ABSTRACT

The consumption pattern and effect of processing on fatty acid profile of milk fat (manshanu) produced from milk of local cow breeds (Bunaji, Sokoto-Gudali) and Holstein-Friesian in Zaria raised under the same management system and the effect of onions used traditionally in frying milk fat for flavour enhancement and shelf life extension were investigated using standard methods. Cross sectional survey of 398 randomly selected households within Zaria LGA revealed that 87.7% of 349 households consumed milk fats, 35.5% consumed it at least once a week, and 15.19% consumed it at least once per month while 49.28% consumed it sometimes. Milk sample from Sokoto-Gudali produced significantly (p<0.05) higher milk fat and dry matter content but significantly (p<0.05) lower protein level when compared with the other cow breeds. Frying significantly (p<0.05) decreased the protein content of milk fat of both Bunaji and Holstein-Friesian while frying with onion had no significant (p<0.05) effect on the protein content of all the samples. Physicochemical analysis revealed that viscosity was significantly (p<0.05) higher in Bunaji when compared to both Sokoto-Gudali and Holstein-Friesian and processing methods (fried with or without onion) significantly (p<0.05) reduced the viscosity in samples from all the breeds. Acid value of milk fat from Bunaji was significantly (p<0.05) higher than those from Sokoto-Gudali and Holstein-Friesian and processing significantly (p<0.05) increased the acidic value in all the three cow breeds. However, Holstein-Friesian had significantly (p<0.05) higher saponification value and processing methods (fried with and without onion) also significantly (p<0.05) increased this value except in Sokoto-Gudali where fresh sample had significantly (p<0.05) higher value than the fried with and without onion. Bunaji milk fat had significantly (p<0.05) higher iodine value and processing methods significantly (p<0.05) increased the iodine value, however, processing significan


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