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| Effect of Inclusion of Cocoa Powder on Antioxidant, Mineral, Microbial and Sensory Properties of Beske, a Tofu-Like Cheese, Made From Soyabean Milk
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Ajewole, A.O., Raji, M.O., Agbola, O.O and Babarinde, Y.A
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Abstract:
'Choco-beske' was made by incorporating cocoa powder (CoP) at 0- 7.5% into soya milk (SoM). The antioxidants level, DPPH, radical scavenging, vitamin C, mineral contents and microbiological analysis of the produced soya-cheese were carried out using standard procedures. Sensory evaluation of the choco-beske was done using taste panelists comprising 25 female and 15 male members of staff of the Cocoa Research Institute of Nigeria who are regular consumers of beske. The radical scavenging activities of the choco-soy cheese, FRSA and the Vitamin C contents increased from 51.50- 68.14%, 20.78- 37.14% and from 11.69- 21.43mg/100g respectively as the cocoa powder addition increased. The calcium, Iron and magnesium contents of the beske varied from 56.25- 83.01, 10.13- 24.07 and 35.10- 60.96 mg/100g respectively. Cocoa powder in the 'beske' had consequent reduction impact on bacteria colonies count, ranging from 3.02 x 105 to 2.25 x 104 as inclusion increased. Mould growth was completely suppressed in the choco-soy 'beske' stored for six weeks except for the control (no cocoa powder). The result of consumer acceptability test showed that FCoB (5% : 95%) and SfCoB (7.5% :92.5%) had higher scores and were mostly preferred by panelists aside ZCoB (100% choco-beske), the control sample.
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