Chemical and Nutritional Compositions of Cheese-Like Products from Tiger Nut and Soybean Fermented with Lactobacillus Plantarum Strain AMA2A

Cheese has been known for long a time in human diet. It is a rich supply of protein and fat which make it nutritious and energy rich food that is suitable for people at all ages. Current advances in food science have revealed the role of cheese in nutrition and health. Apart from protein and energy, cheese has a high contribution of vital nutrients such as amino acids, vitamins, bioactive peptides, fatty acids, and minerals. The aim of this study was to evaluate the chemical and nutritional compositions of cheese-like products from tiger nut and soybean milk fermented with Lactobacillus plantarum strain AMA2A. Tiger nut milk and soymilk were produced from tiger nut tubers and soybean seeds respectively, using Standard methods. The milk was mixed for cheese production at different ratios, 100:0, 80:20, 60:40 and 0:100. The four samples were each inoculated with 4%v/v Lactobacillus plantarum strain AMA 2A. Calotropis procera extract serving the purpose of coagulant was cautiously added to the mixture and allowed to ferment for 24 hours for cheese formation. The chemical and nutritional compositions were determined using standard methods. Analysis of the cheese-like samples revealed the following ranges of proximate compositions: Moisture (36.54±0.67 – 50.55±0.64%), Carbohydrate (4.65±1.04 – 29.88±2.12%), protein (12.50±1.13 – 34.86±1.07%), ash (0.22±0.00 – 1.91±0.06%), fat (7.13±0.18 -24.43±2.02%) and crude fibre (0.200±0.00 – 0.815±0.40%). The mineral contents of the products had the following range (mg/kg): Calcium (23.93±1.17 – 55.74±0.79), magnesium (93.08±4.50 – 124.11±0.42) potassium (282.55±3.61 – 509.86±0.21), sodium (19.40±0.92 -34.26±1.17) iron (0.23±0.03 – 4.75±0.26) and manganese (15.71±1.00 – 59.45±2.26). The study revealed that the chemical and nutritional compositions of tiger nut-soybean cheese are such that can substitute dairy cheese in human nutrition.