Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon

Lamye Glory Moh; Suffo Kamela Arnaud Landry; Pamo Tedonkeng Etienne; Kuiate Jules-Roger

doi:doi:10.11648/j.wjfst.20170102.18

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Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon

Lamye Glory Moh, Suffo Kamela Arnaud Landry, Pamo Tedonkeng Etienne, Kuiate Jules-Roger

Published in World Journal of Food Science and Technology (Volume 1, Issue 2)

Received: 4 May 2017 Accepted: 18 July 2017 Published: 11 August 2017

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Abstract

This work sought to evaluate the physical and chemical qualities of locally made yoghurts sold in three areas of Cameroon: Bamenda; Bafoussam and Dschang. Yoghurt samples were collected from 6, 4 and 3 producers respectively in these regions, with 3 different commercial brands. All yoghurt samples were analyzed for chemical properties (total solids (%), crude proteins (%DM), crude ash (%DM), crude fat (%DM), SNF (%DM), lactose (%DM), titratable acidity (%) and pH) and mineral composition (Potassium, Calcium, Magnesium, Phosphorus, Sodium, Iron, Zinc, Copper, Sulphur and Manganese). The result of the study showed that the physico-chemical properties and mineral compositions of the locally made yoghurts were different within and among the regions. Based on the physico-chemical composition, samples from Bamenda had the highest DM, ash, crude lipid, crude proteins and titratable acidity, making them to be the best among the locally made yoghurts, better than the branded types. This was followed by samples from Bafoussam, with those from Dschang being the least in most cases. Concerning the mineral contents, samples from Bamenda were high in phosphorus, zinc, iron, and magnesium, while those from Dschang were high in sodium, potassium and calcium. Generally, the mineral contents in all the places were significantly lower than those of the commercial brands. For the commercial brands, CC was high in Phosphorus, zinc, and magnesium, BB was high in iron and calcium while AA was high in potassium. Thus, total mineral content showed wide intervals of variation, with the branded yoghurts (commercial brands) better than the locally made varieties. However, samples from Bamenda and Dschang were better in terms of minerals than those from Bafoussam. These results show that, there is either no fixed standard of yoghurt production in Cameroon or it is not respected since a variation was equally observed among the branded samples.

Published in	World Journal of Food Science and Technology (Volume 1, Issue 2)
DOI	10.11648/j.wjfst.20170102.18
Page(s)	84-92
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Locally Made Yoghurt, Commercial Yoghurt, Physico-chemical Properties, Cameroon

References

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Lamye Glory Moh, Suffo Kamela Arnaud Landry, Pamo Tedonkeng Etienne, Kuiate Jules-Roger. (2017). Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon. World Journal of Food Science and Technology, 1(2), 84-92. https://doi.org/10.11648/j.wjfst.20170102.18

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ACS Style

Lamye Glory Moh; Suffo Kamela Arnaud Landry; Pamo Tedonkeng Etienne; Kuiate Jules-Roger. Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon. World J. Food Sci. Technol. 2017, 1(2), 84-92. doi: 10.11648/j.wjfst.20170102.18

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AMA Style

Lamye Glory Moh, Suffo Kamela Arnaud Landry, Pamo Tedonkeng Etienne, Kuiate Jules-Roger. Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon. World J Food Sci Technol. 2017;1(2):84-92. doi: 10.11648/j.wjfst.20170102.18

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@article{10.11648/j.wjfst.20170102.18,
  author = {Lamye Glory Moh and Suffo Kamela Arnaud Landry and Pamo Tedonkeng Etienne and Kuiate Jules-Roger},
  title = {Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon},
  journal = {World Journal of Food Science and Technology},
  volume = {1},
  number = {2},
  pages = {84-92},
  doi = {10.11648/j.wjfst.20170102.18},
  url = {https://doi.org/10.11648/j.wjfst.20170102.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170102.18},
  abstract = {This work sought to evaluate the physical and chemical qualities of locally made yoghurts sold in three areas of Cameroon: Bamenda; Bafoussam and Dschang. Yoghurt samples were collected from 6, 4 and 3 producers respectively in these regions, with 3 different commercial brands. All yoghurt samples were analyzed for chemical properties (total solids (%), crude proteins (%DM), crude ash (%DM), crude fat (%DM), SNF (%DM), lactose (%DM), titratable acidity (%) and pH) and mineral composition (Potassium, Calcium, Magnesium, Phosphorus, Sodium, Iron, Zinc, Copper, Sulphur and Manganese). The result of the study showed that the physico-chemical properties and mineral compositions of the locally made yoghurts were different within and among the regions. Based on the physico-chemical composition, samples from Bamenda had the highest DM, ash, crude lipid, crude proteins and titratable acidity, making them to be the best among the locally made yoghurts, better than the branded types. This was followed by samples from Bafoussam, with those from Dschang being the least in most cases. Concerning the mineral contents, samples from Bamenda were high in phosphorus, zinc, iron, and magnesium, while those from Dschang were high in sodium, potassium and calcium. Generally, the mineral contents in all the places were significantly lower than those of the commercial brands. For the commercial brands, CC was high in Phosphorus, zinc, and magnesium, BB was high in iron and calcium while AA was high in potassium. Thus, total mineral content showed wide intervals of variation, with the branded yoghurts (commercial brands) better than the locally made varieties. However, samples from Bamenda and Dschang were better in terms of minerals than those from Bafoussam. These results show that, there is either no fixed standard of yoghurt production in Cameroon or it is not respected since a variation was equally observed among the branded samples.},
 year = {2017}
}

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TY  - JOUR
T1  - Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon
AU  - Lamye Glory Moh
AU  - Suffo Kamela Arnaud Landry
AU  - Pamo Tedonkeng Etienne
AU  - Kuiate Jules-Roger
Y1  - 2017/08/11
PY  - 2017
N1  - https://doi.org/10.11648/j.wjfst.20170102.18
DO  - 10.11648/j.wjfst.20170102.18
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 84
EP  - 92
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20170102.18
AB  - This work sought to evaluate the physical and chemical qualities of locally made yoghurts sold in three areas of Cameroon: Bamenda; Bafoussam and Dschang. Yoghurt samples were collected from 6, 4 and 3 producers respectively in these regions, with 3 different commercial brands. All yoghurt samples were analyzed for chemical properties (total solids (%), crude proteins (%DM), crude ash (%DM), crude fat (%DM), SNF (%DM), lactose (%DM), titratable acidity (%) and pH) and mineral composition (Potassium, Calcium, Magnesium, Phosphorus, Sodium, Iron, Zinc, Copper, Sulphur and Manganese). The result of the study showed that the physico-chemical properties and mineral compositions of the locally made yoghurts were different within and among the regions. Based on the physico-chemical composition, samples from Bamenda had the highest DM, ash, crude lipid, crude proteins and titratable acidity, making them to be the best among the locally made yoghurts, better than the branded types. This was followed by samples from Bafoussam, with those from Dschang being the least in most cases. Concerning the mineral contents, samples from Bamenda were high in phosphorus, zinc, iron, and magnesium, while those from Dschang were high in sodium, potassium and calcium. Generally, the mineral contents in all the places were significantly lower than those of the commercial brands. For the commercial brands, CC was high in Phosphorus, zinc, and magnesium, BB was high in iron and calcium while AA was high in potassium. Thus, total mineral content showed wide intervals of variation, with the branded yoghurts (commercial brands) better than the locally made varieties. However, samples from Bamenda and Dschang were better in terms of minerals than those from Bafoussam. These results show that, there is either no fixed standard of yoghurt production in Cameroon or it is not respected since a variation was equally observed among the branded samples.
VL  - 1
IS  - 2
ER  -

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Author Information

Lamye Glory Moh

Department of Biochemistry, University of Dschang, Dschang, Cameroon
Suffo Kamela Arnaud Landry

Department of Biochemistry, University of Dschang, Dschang, Cameroon
Pamo Tedonkeng Etienne

Department of Animal Production, University of Dschang, Dschang, Cameroon
Kuiate Jules-Roger

Department of Biochemistry, University of Dschang, Dschang, Cameroon

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Lamye Glory Moh, Suffo Kamela Arnaud Landry, Pamo Tedonkeng Etienne, Kuiate Jules-Roger. (2017). Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon. World Journal of Food Science and Technology, 1(2), 84-92. https://doi.org/10.11648/j.wjfst.20170102.18

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ACS Style

Lamye Glory Moh; Suffo Kamela Arnaud Landry; Pamo Tedonkeng Etienne; Kuiate Jules-Roger. Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon. World J. Food Sci. Technol. 2017, 1(2), 84-92. doi: 10.11648/j.wjfst.20170102.18

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AMA Style

Lamye Glory Moh, Suffo Kamela Arnaud Landry, Pamo Tedonkeng Etienne, Kuiate Jules-Roger. Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon. World J Food Sci Technol. 2017;1(2):84-92. doi: 10.11648/j.wjfst.20170102.18

Copy | Download

@article{10.11648/j.wjfst.20170102.18,
  author = {Lamye Glory Moh and Suffo Kamela Arnaud Landry and Pamo Tedonkeng Etienne and Kuiate Jules-Roger},
  title = {Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon},
  journal = {World Journal of Food Science and Technology},
  volume = {1},
  number = {2},
  pages = {84-92},
  doi = {10.11648/j.wjfst.20170102.18},
  url = {https://doi.org/10.11648/j.wjfst.20170102.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170102.18},
  abstract = {This work sought to evaluate the physical and chemical qualities of locally made yoghurts sold in three areas of Cameroon: Bamenda; Bafoussam and Dschang. Yoghurt samples were collected from 6, 4 and 3 producers respectively in these regions, with 3 different commercial brands. All yoghurt samples were analyzed for chemical properties (total solids (%), crude proteins (%DM), crude ash (%DM), crude fat (%DM), SNF (%DM), lactose (%DM), titratable acidity (%) and pH) and mineral composition (Potassium, Calcium, Magnesium, Phosphorus, Sodium, Iron, Zinc, Copper, Sulphur and Manganese). The result of the study showed that the physico-chemical properties and mineral compositions of the locally made yoghurts were different within and among the regions. Based on the physico-chemical composition, samples from Bamenda had the highest DM, ash, crude lipid, crude proteins and titratable acidity, making them to be the best among the locally made yoghurts, better than the branded types. This was followed by samples from Bafoussam, with those from Dschang being the least in most cases. Concerning the mineral contents, samples from Bamenda were high in phosphorus, zinc, iron, and magnesium, while those from Dschang were high in sodium, potassium and calcium. Generally, the mineral contents in all the places were significantly lower than those of the commercial brands. For the commercial brands, CC was high in Phosphorus, zinc, and magnesium, BB was high in iron and calcium while AA was high in potassium. Thus, total mineral content showed wide intervals of variation, with the branded yoghurts (commercial brands) better than the locally made varieties. However, samples from Bamenda and Dschang were better in terms of minerals than those from Bafoussam. These results show that, there is either no fixed standard of yoghurt production in Cameroon or it is not respected since a variation was equally observed among the branded samples.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Physical and Chemical Quality Appraisal of Locally Made Yoghurt Marketed in Some Regions of Cameroon
AU  - Lamye Glory Moh
AU  - Suffo Kamela Arnaud Landry
AU  - Pamo Tedonkeng Etienne
AU  - Kuiate Jules-Roger
Y1  - 2017/08/11
PY  - 2017
N1  - https://doi.org/10.11648/j.wjfst.20170102.18
DO  - 10.11648/j.wjfst.20170102.18
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 84
EP  - 92
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20170102.18
AB  - This work sought to evaluate the physical and chemical qualities of locally made yoghurts sold in three areas of Cameroon: Bamenda; Bafoussam and Dschang. Yoghurt samples were collected from 6, 4 and 3 producers respectively in these regions, with 3 different commercial brands. All yoghurt samples were analyzed for chemical properties (total solids (%), crude proteins (%DM), crude ash (%DM), crude fat (%DM), SNF (%DM), lactose (%DM), titratable acidity (%) and pH) and mineral composition (Potassium, Calcium, Magnesium, Phosphorus, Sodium, Iron, Zinc, Copper, Sulphur and Manganese). The result of the study showed that the physico-chemical properties and mineral compositions of the locally made yoghurts were different within and among the regions. Based on the physico-chemical composition, samples from Bamenda had the highest DM, ash, crude lipid, crude proteins and titratable acidity, making them to be the best among the locally made yoghurts, better than the branded types. This was followed by samples from Bafoussam, with those from Dschang being the least in most cases. Concerning the mineral contents, samples from Bamenda were high in phosphorus, zinc, iron, and magnesium, while those from Dschang were high in sodium, potassium and calcium. Generally, the mineral contents in all the places were significantly lower than those of the commercial brands. For the commercial brands, CC was high in Phosphorus, zinc, and magnesium, BB was high in iron and calcium while AA was high in potassium. Thus, total mineral content showed wide intervals of variation, with the branded yoghurts (commercial brands) better than the locally made varieties. However, samples from Bamenda and Dschang were better in terms of minerals than those from Bafoussam. These results show that, there is either no fixed standard of yoghurt production in Cameroon or it is not respected since a variation was equally observed among the branded samples.
VL  - 1
IS  - 2
ER  -

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