Consumption Pattern and Effect of Processing on Fatty Acid Profile of Milk Fat.
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.
TABLE OF CONTENTS
Title page————— i
Approval Page————– ii
Declaration————- iv
Certification—————— v
Acknowledgement————– vi
Abstract—————- vii
Table of Contents————— viii
List of Tables———- xii
List of Figures——— xiii
List of Plates—————- xiv
List of Appendices————— xv
List of Abbreviations———— xvi
- INTRODUCTION————– 1
- Statement of Research Problem———- 2
- Justification———————- 3
- Aim and Objectives of the Study———– 4
- Aim 4
- Objectives———— 4
- LITERATURE REVIEW———– 5
- Cow Milk——————– 5
- Cow milk production and consumption in Nigeria——– 6
- Cow milk composition————— 7
- Factors affecting cow milk composition———- 9
- Nutritional values of cow milk—— 9
- Health benefits of cow milk——- 10
- Cow Milk Fat————– 11
- General description of cow milk fat———– 12
- Uses of cow milk fat———– 12
- Nutritional benefits of cow milk fat————– 13
- Health benefits of cow milk fat———– 13
- Fatty acid profile of cow milk fat———- 13
- Physical Properties—————– 14
- Colour——————- 14
- Viscosity———– 14
2.3.3 pH———- 15
- Chemical Properties————— 16
- Acid value————- 16
- Peroxide value——————— 17
- Iodine value—————————– 17
- MATERIALS AND METHODS———— 18
- Materials———————– 18
- Chemicals and reagents————— 18
- Cow breeds———– 18
- Field Survey to Determine Pattern of Milk Fat Consumption in Zaria LGA————— 18
- Study area———— 18
- Subjects———————— 19
- Sample size————————– 29
- Household sampling—————- 29
- Field data collection—————- 20
- Determination of Nutrients Profile from Cow Milk——– 20
- Collection of cow milk sample————- 20
- Determination of dry matter———- 20
- Fermentation of fresh milk and Preparation of milk fat— 21
- Sample processing (frying with and without onion)—– 21
- Determination of crude protein——– 21
- Determination of Physical Properties of Milk Fat—– 22
3.2.3.2 pH—————– 23
3.2.3.3 Viscosity—————— 23
- Determination of Chemical Properties———- 24
- Acid value—————- 24
- Saponification value————- 24
- Peroxide value———– 25
- Iodine value————- 25
- Determination of Fatty Acid Profile———– 26
- Fatty acids profile——— 26
- Statistical Analysis—————– 26
- RESULTS—————————- 27
- Consumption Pattern of Milk Fat (Mansdhanu) in Zaria LGA——————————— 28
- Fat Yield from Different Cow Breeds in Zaria—————————————————— 29
- Dry Matter Content from Milk of Different Cow breeds in Zaria—————————— 30
4.4. Effect of Processing on Protein Content of Milk Fat from Different Cow Breeds
in Zaria———————- 31
- Effect of Processing on Physical Properties of Milk Fat from Different Cow
Breeds in Zaria————— 31
- Colour——————— 31
- Viscosity————– 31
4.5.3 pH————- 32
- Effect of Processing on Chemical Properties of Milk Fat from Different Cow
Breeds in Zaria——- 32
- Acid value————- 32
- Peroxide value————– 33
- Iodine value———– 33
- Fatty Acid Profile of Milk Fat from local Cow Breeds in Zaria——- 38
- Effects of Processing on Fatty Acids Profile of Milk Fat from Milk of Local Cow Breeds in Zaria 38
5.0 DISCUSSION——————- 42
- SUMMARY, CONCLUSION AND RECOMMENDATIONS———- 48
- Summary——————- 48
- Conclusion———————– 49
- Recommendations—————— 49
REFERENCES——————– 50
APPENDICES——————– 59
INTRODUCTION
Worldwide, fats and natural vegetable oil are increasingly becoming important in nutrition and commerce because they are sources of dietary energy, antioxidants, biofuels and raw material for industrial products.
Fats are used in food, cosmetic, pharmaceutical and chemical industries. Vegetable oils account for 80% of the world‟s natural oils and fat supply (FAO, 2007).
Milk is described as a white liquid produced by mammals from the mammary gland to feed the young ones.
It is a vital type of food for over six billion human beings all over the world (Belewu, 2006). It is also a major contributor to food security as it alleviates poverty and mitigates malnutrition.
Nutritionally enriched milk and its products with enhanced biological potential and without health risks are generally demanded (Baloch et al., 2006; Rahman et al., 2006; Khan and Zeb, 2007).
For centuries, cow milk has been consumed and processed into various dairy products such as butter, cheese and ice cream.
Studies have shown that addition of antioxidant nutrients like vitamin E and trehalose in the diets of dairy cows may result in milk low lipid peroxide value and greater antioxidant potential of milk (Al-mabruk et al., 2004; Sympoura et al., 2009; Aoki et al., 2010).
Lactose in milk is also used in the preparation of infant foods (Belewu, 2006).
REFERENCES
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Adams, R.P. (2001). Identification of essential oils by gas chromatography quadrupole mass spectrometry. Carol Stream, IL: Allured Publishing Corporation.
Adeneye, J.A. (1989). Variations in yield and composition of milk from different quarters of lactating white Fulani cattle in a tropical environment, Nigerian. Journal of Animal Production, 16(1), 8-15.
Adesina, k. (2012). Effect of breed on the composition of cow milk under traditional management practices in Ado-Ekiti, Nigeria. Journal of Applied Science, 16(1), 55-59.
Ahmad, S., Anjum, F.M., Huma, N., Sameen, A. and Zahoor, T. (2013). composition and physicochemical characteristics of buffalo milk with particular emphasis on lipids, proteins, minerals, enzymes and vitamins. Journal Animal and Plant Science, 23(1), 62-74.
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