Objectives
The production of sprinkles with plant-based carriers to meet the micronutrient need of infant and young children.
Methods
Soybeans (Glycine max) was processed into unpasteurized milk. Then three plant extracts (sodom apple leaf, pawpaw leaf and lime juice) were used to coagulate the milk to produce cheese, which was subjected to determination of some physical properties using standard techniques. The cheese were dried and subjected to evaluation of sensory attributes (texture, taste, appearance, acceptability and aroma) on a nine point hedonic scale.
Results
Soybeans (Glycine max) was processed into unpasteurized milk. Then three plant extracts (sodom apple leaf, pawpaw leaf and lime juice) were used to coagulate the milk to produce cheese, which was subjected to determination of some physical properties using standard techniques. The cheese were dried and subjected to evaluation of sensory attributes (texture, taste, appearance, acceptability and aroma) on a nine point hedonic scale.
Conclusions
The results obtained from the physical and organoleptic properties, suggest that soy cheese produced with Sodom apple leaf extract could be used as a carrier in the production of micronutrient sprinkles for the purpose of home fortification
