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West African soft cheese
‘wara’ processed with Calotropis procera and
Carica papaya: A comparative assessment of
nutritional values
V. O. Adetunji1 and O. T. Salawu2
1Department
of Veterinary Public Health and Preventive Veterinary
Medicine, University of Ibadan, Ibadan, Nigeria.
2Department
of Zoology, University of Ibadan, Nigeria.
*Corresponding author. E-mail:
vadetunji@gmail.com.
Accepted
11 July, 2008 |
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The nutritional contents of Carica papaya and
Calotropis procera processed cheeses were evaluated. The
following nutrients and elements were assayed; fat, protein,
moisture, sugar, Zn, Mn, Fe, and Cu and their values were
22.3 and 31.45%, 31.60 and 33.84%, 62.5 and 61.70%, 2.05 and
8.10%, 1.19 and 4.14%, 2.80 and 2.35%, 4.8 and 4.7%, 4.6 and
7.3% for C. papaya and C. procera processed
cheeses, respectively. The values obtained for fat, protein,
sugar, Zn, and Cu were higher in C. procera processed
cheese while Fe and Mn were higher in C. papaya
processed cheese. This work therefore showed that even
though C. procera have higher nutrient compositions,
C. papaya processed cheese could be a good
supplement for Fe and Mn in food deficient of the minerals.
Key
words:
‘Wara’, Carica papaya, Calotropis procera, nutrient
compositions. |
