Browsing by Author "Sorhaug, T."

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    Characteristics of cheeses manufactured using pepsin from adult cattle Abomasa
    (2001) Ryoba, R.Z .; Kurwijila, L.R.; Sorhaug, T.
    The cheese making quality of pepsin extracted from adult cattle abomasa using dilute HCI (HP) and commercial vinegar (VP) was assessed using three types of cheeses namely Alpine, Tilister and Pastafilata (Pasta). The level of each extract was substituted with commercial calf rennet (CR) at 0, 25, 50, 75, 100%. Renneting time (RT) for cheese milk butterfat (%BF) and total nitrogen (%TN) losses in whey were assessed. Chemical composition and microbial quality of cheese samples obtained at different storage time intervals and their sensory quality at maturity were determined, RT and TN losses in Alpine cheses increased with increasing levels of pepsin from 41min and 0.49% in 25% pepsin to 58min, and 0.55% in 100% pepsin (HP) respectively, Chemical composition of all cheese types with different levels of HP and VP were significantly different (p <.01) and were related to the levels of pepsin, The pH in Pasta and Alpine and % TN in Tilster cheese were not significantly different for the different level of HP and VP. Microbial counts in Alpine cheeses were not significantly different (p>0.05). Coliform and yeast/mould counts in Tilster and Pasta cheeses were not significantly different while the Standard Plate Counts (SPC) in Tilster, and Pasta cheeses were significantly different. Sensory quality was not significantly different for smell and taste. However, bitterness in Pasta and appearance in Alpine and Pasta were significantly different (P < 0.05), between enzyme combinations. Bitterness and taste in Alpine and bitternes in Tilister cheeses were significantly diffirent (p < .00l) betweern levels of HP and VP. Overall quality assesment of all cheeses did not show significant differences (p > 0.05) between levels of pepsin and types of extraction media for pepsin. HCI and vinegar extracted pepsin waa an apprqpriate renner substitute for the small scale cheese processors.
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    Proximate composition and mineral content in different, types of traditional TOGWA used in Tanzania as a weaning food
    (2001) Ndabikunze, B.K.; Sorhaug, T.; Mtebe, K.I.
    Six types of traditional togwa (a traditional fermented gruel prepared from a mixture of malted and unmalted cereal grains), six simulated togwa and their ingredients were analysed for proximate composition, energy and mineral contents. The cereals used were maize (Zea mays), finger millet (Eleusine coracana) and sorghum (Sorghum bicolor). Malt was prepared from sorghum and finger millet. The: concentration of protein in traditional and simulated togwa was higher compared to their main ingredients. The ranges were 9.1-12.5, 9.9-12.9 and 8.7-12.0% respectively. Crude fibre was also higher in traditional and simulated togwa than in the main ingredients, while carbohydrate percent of DM and energy contents were lower than in the ingredients. Ash contents in traditional togwa was 1.44-2.21% and for simulated togwa 1.32-2.2%. Results for mineral contents indicated that phosphorus; magnesium and potassium were the major mineral constituents in both the traditional togwa and laboratory simulated samples. In the traditional and simulated togwa samples, phosphorus content ranged, respectively befween 196-334 and 191-332 (mg/100g), magnesium between 59.5-123.7 and 59.4-123 (mg/100g) and potassium between 167-315 and 167-313 (mg/100g). Calcium range was 3.95-12.32 (mg/100g) in traditional togwa and 3.40-11.92 (mg/100g) in simulated togwa compared to 5.57-14.59 (mg/100g) in the main ingredients. Iron, zinc and copper contents were slightly higher in traditional and in simulated togwa compared to their levels in the main ingredients. Iron ranged between 18.5-23.8 and 18.5-24.8 (mg/100g) in traditional and simulated samples respectively, and zinc ranged between 1.39- 1. 82 (mg/100g) in traditional togwa and 1.41-1.81 (mg/100g) in simulated samples. The contant of coppel in traditional and simulated togwa were 0. 33 - 0.69 and 0.32-0.70 (mg/100g), respectively. Apparently, the choice of cereal and malt and the processes of germination and fermentation for togwa production affects the proportions of nutrients found in the product. This results in different types of togwa with variation in proximate composition, energy density and mineral content.