MICROBIOLOGICAL AND NUTRITIONAL QUALITIES OF NONO PRODUCED FROM POWDERED MILK

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dc.contributor.authorADEDAYO MR, OLAYEMI FF, BAMISHAIYE EI, MOHAMMAD HR AND AJIBOYE AE
dc.date.accessioned2023-07-19T08:46:46Z
dc.date.available2023-07-19T08:46:46Z
dc.date.issued2013
dc.description.abstractThe research was carried out to produce a locally fermented dairy product “nono” from powdered milk. Microbiological and nutritional qualities of the product were assessed. The mean total plate count of nono was 1.0 x103 cfu/ml, the mean coliform count was 0.0 x103 cfu/ml while the mean fungal count was 10.0x103cfu/ml for the nono produced. The moisture content of the powdered milk nono was 80.0g/100g, total titratable acid was 1.8 and pH was 5.7. The values obtained for crude protein, total carbohydrate, and crude fat were 1.8g/100g, 17.7g/100g, and 0.5g/100g respectively. The absence of coliform organisms in the powdered milk nono and the physicochemical profile shows it is of good nutritional value and essentially a good source of defatted milk for children, adults and aged.
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/518
dc.language.isoen
dc.titleMICROBIOLOGICAL AND NUTRITIONAL QUALITIES OF NONO PRODUCED FROM POWDERED MILK
dc.typeArticle
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