Evaluation of the effect of inclusion of cocoa powder on yie | 95036
International Research Journals
Reach Us +44-7897-074717

African Journal of Food Science and Technology

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Evaluation of the effect of inclusion of cocoa powder on yield, colour and proximate composition of 'beske'- a tofu-like cheese, made from soyabean milk


Ajewole Abiodun*, Aroyeun Shamusideen Olusegun and Raji MO

Choco-soy cheese (‘Beske’) was made by fortifying soya milk (SoM) with cocoa powder (CoP) at 0-7.5%, representing the percentages of cocoa powder in the samples. The percentage yield, colour analysis and proximate composition of the produced choco-soy ‘beske’ were carried out using standard procedures. The percentage yield increased from 6.50% to 8.00% across all inclusion levels of cocoa powder. Significant difference (p<0.05) exists in L* (degree of darkness) values of sample B. Yellowness, b*, showed a downward trend, 8.89, 4.65, 4.24 and 4.13 in all. The result of total different colours, ?E, in the choco-soy cheese showed that significant difference exists between sample B and others. Difference (p<0.05) exists in protein, crude fat, and total ash contents which increased from 4.34% to 5.47%, 16.76% to 26.90% and from 16.15% to 17.44% respectively as the inclusion level of cocoa powder increased. Total carbohydrate decreased as cocoa powder inclusion level increased.

Share this article