Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Identification and Evaluation of Preservative Plants on Traditionally Fermented Cow Milk

Zerihun Shambel¹, Ewonetu Kebede^2*, Melese Mengistu³ and Tesfahun Lamboro¹

¹Department of Food Science and Postharvest Technology, Haramaya University, Dire Dawa, Ethiopia.

²Department of Animal and Range Sciences, Haramaya University, Dire Dawa, Ethiopia.

³Department of Plant Sciences, Haramaya University, Dire Dawa, Ethiopia.

Corresponding Author Email: ewonetu2011@gmil.com

Abstract:

The majority of communities in different regions of Ethiopia are relying on a variety of plants to improve the quality of their dairy products. However, this cultural perception was scientifically not well strengthened. Therefore, the objectives of the study were to identify milk preservative plants and evaluate the effects of preservative plants on fermented milk redox potential, Potential hydrogen (pH), and sensory analysis. The survey study was conducted on purposefully selected 80 households in the Haramaya district. However, the laboratory study was conducted on four top-ranked plants for the preparation of fermented milk samples at ambient temperature following similar techniques and procedures observed at households. All the collected data were analysed by Statitsical Analysis software (SAS). In the study area, five plants in the families of Oleaceae, Celastraceae, Lamiaceae, and Rutaceae were identified and used by the majority of respondents with perceptions of enhancing the flavour of their products. The Analysis of variance (ANOVA) results of redox potential were proved the cultural perception of the majority of respondents that they were used both Olea Africana and Catha edulis in substitute to each other for the same purpose. The pH of all treatments was continuously decreased and the milk samples treated by Olea Africana and Catha edulis were recorded the lowest values at the end. The observed pH results have disproved the communities cultural perceptions that they believed smoking increased the shelf life and extended the fermentation time whereas the Hedonic scores of panelists proved the local perceptions of respondents that they were mainly intended to make their products much more acceptable and preferable by its flavour to the consumers.

Keywords:

Fermentation; Milk; pH; Plants; Redox Potential; Sensory

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