CONSUMPTION PATTERN AND EFFECT OF PROCESSING ON FATTY ACID PROFILE OF MILK FAT (MANSHANU) PRODUCED FROM MILK OF LOCAL COW BREEDS IN ZARIA

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dc.contributor.authorABDULLAHI, SULEIMAN
dc.date.accessioned2019-02-27T11:32:06Z
dc.date.available2019-02-27T11:32:06Z
dc.date.issued2018-09
dc.descriptionA THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE MASTER OF SCIENCE DEGREE IN NUTRITION DEPARTMENT OF BIOCHEMISTRY FACULTY OF LIFE SCIENCES, AHMADU BELLO UNIVERSITY, ZARIA, NIGERIAen_US
dc.description.abstractThe consumption pattern and effect of processing on fatty acid profile of milk fat (manshanu) produced from milk of local cow breeds (Bunaji, Sokoto-Gudali) and Holstein-Friesian in Zaria raised under the same management system and the effect of onions used traditionally in frying milk fat for flavour enhancement and shelf life extension were investigated using standard methods. Cross sectional survey of 398 randomly selected households within Zaria LGA revealed that 87.7% of 349 households consumed milk fats, 35.5% consumed it at least once a week, and 15.19% consumed it at least once per month while 49.28% consumed it sometimes. Milk sample from Sokoto-Gudali produced significantly (p<0.05) higher milk fat and dry matter content but significantly (p<0.05) lower protein level when compared with the other cow breeds. Frying significantly (p<0.05) decreased the protein content of milk fat of both Bunaji and Holstein-Friesian while frying with onion had no significant (p<0.05) effect on the protein content of all the samples. Physicochemical analysis revealed that viscosity was significantly (p<0.05) higher in Bunaji when compared to both Sokoto-Gudali and Holstein-Friesian and processing methods (fried with or without onion) significantly (p<0.05) reduced the viscosity in samples from all the breeds. Acid value of milk fat from Bunaji was significantly (p<0.05) higher than those from Sokoto-Gudali and Holstein-Friesian and processing significantly (p<0.05) increased the acidic value in all the three cow breeds. However, Holstein-Friesian had significantly (p<0.05) higher saponification value and processing methods (fried with and without onion) also significantly (p<0.05) increased this value except in Sokoto-Gudali where fresh sample had significantly (p<0.05) higher value than the fried with and without onion. Bunaji milk fat had significantly (p<0.05) higher iodine value and processing methods significantly (p<0.05) increased the iodine value, however, processing significantly (p<0.05) decreased this value in Holstein-Friesian. Holstein-Friesian produced more saturated fatty acids than Bunaji and Sokoto-Gudali (96.23%, 91.56% and 91.01%, respectively). Linoleic acid was contained in similar quantity by both Bunaji and Sokoto-Gudali breeds. Milk fat from Holstein-Friesian possesses higher content of oleic acid (0.3%) when compared to Bunaji and Sokoto-Gudali (0.11 and 0.01%), respectively. Appreciable amount of myristoleic (1.31%) and palmitoleic acids (1.72%) were only observed in Bunaji. Fatty acids profile of milk fat differs with respect to breed of cow and processing affects the composition of the fatty acids, physicochemical properties and nutrient profileen_US
dc.identifier.urihttp://hdl.handle.net/123456789/11312
dc.language.isoenen_US
dc.subjectCONSUMPTION PATTERN,en_US
dc.subjectEFFECT OF PROCESSING ON FATTY ACID PROFILE,en_US
dc.subjectMILK FAT,en_US
dc.subjectMANSHANU,en_US
dc.subjectMILK OF LOCAL COW BREEDS,en_US
dc.subjectZARIA,en_US
dc.titleCONSUMPTION PATTERN AND EFFECT OF PROCESSING ON FATTY ACID PROFILE OF MILK FAT (MANSHANU) PRODUCED FROM MILK OF LOCAL COW BREEDS IN ZARIAen_US
dc.typeThesisen_US
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