MICROBIOLOGICAL AND NUTRITIONAL QUALITIES OF NONO PRODUCED FROM POWDERED MILK

Abstract

The 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 10.0x103 cfu/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.