African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Short Communication

West African soft cheese ‘wara’ processed with Calotropis procera and Carica papaya: A comparative assessment of nutritional values

V. O. Adetunji1   and O. T. Salawu2
  1Department of Veterinary Public Health and Preventive Veterinary Medicine, University of Ibadan, Ibadan, Nigeria. 2Department of Zoology, University of Ibadan, Nigeria.
Email: [email protected]

  •  Accepted: 11 July 2008
  •  Published: 17 September 2008

Abstract

 

The nutritional contents of Carica papaya and Calotropis procera processed cheeses were evaluated. The following nutrients and elements were assayed; fat, protein, moisture, sugar, Zn, Mn, Fe, and Cu and their values were 22.3 and 31.45%, 31.60 and 33.84%, 62.5 and 61.70%, 2.05 and 8.10%, 1.19 and 4.14%, 2.80 and 2.35%, 4.8 and 4.7%, 4.6 and 7.3% for C. papaya and C. procera processed cheeses, respectively. The values obtained for fat, protein, sugar, Zn, and Cu were higher in C. procera processed cheese while Fe and Mn were higher in C. papaya processed cheese. This work therefore showed that even though C. procera have higher nutrient compositions, C. papaya processed  cheese could be a good supplement for Fe and Mn in food deficient of the minerals.

 

Key words: ‘Wara’, Carica papaya, Calotropis procera, nutrient compositions.