Comparative effects of local Coagulants on the Nutritive Value, In vitro Multienzyme Protein Digestibility and sensory properties of Wara
Wara, a Nigerian soft cheese, was produced from cow milk using different crude coagulants obtained from (1) the juice of Calotropis procera, (2) an aqueous solution of calcium chloride, (3) an aqueous solution of alum and (4) steep waste water from pap production. The objective of this study was to evaluate the effect of these coagulants on the yield, proximate analysis, mineral composition,...
O.E. Omotosho, G. Oboh and E.E.J. Iweala
OMOTOSHO Omolola Elizabeth » OMOTOSHO Omolola Elizabeth (Ph.D) had both the Bachelor of Technology (B. Tech., 2000) and Masters of Technology (M. Tech., 2005) in Applied Biochemistry from Federal University of Technology, Akure (FUTA). She had taught in school, worked in pharmaceutical industry and worked as a Laboratory Technologist in Health Centre. She joined the work force of Covenant University since February 22nd,... view full profile
