Investigating the mineral composition of proceessed cheese, soy and nunu milks consumed in Abuja and Keffi metropolises of Nigeria

Abstract

Milk and its products are needed for proper body building. Processed cheese, nunu and soy milk consumed within Abuja and Keffi metropolises were analyzed for their mineral contents. X1, Y1, Z1 represents soy milk, nunu and cheese from Abuja metropolis while X2, Y2, Z2 represents sample from Keffi metropolis respectively. Calcium (265.53±0.25 mg/mL), iron (1.19±0.92 mg/mL), potassium (162.77±0.02 mg/mL) were found to be higher in cheese milk (Z1) from Abuja than that (225.82±0.13 mg/mL, 1.05±0.60mg/mL and 130.41±0.04 mg/mL) found in Keffi (Z2) examined respectively, though the amount of sodium present (151.0±0.08 mg/mL) in cheese (Z2) from Keffi is slightly higher than that (150.08±0.01 mg/mL) from Abuja (Z1). Also, Soya milk from Abuja (X1) had highest amount of zinc (0.76±0.00 mg/mL) while that of Keffi (X2) was 0.65±0.3 mg/mL, for magnesium and copper, higher values 18.40±010 mg/mL and 0.25±0.02 mg/mL were recorded for soy milk (X2) from Keffi while soy milk from Abuja (X1) had 17.97±0.20 mg/mL and 0.16±0.01 mg/mL respectively. Chromium was dictated in both cheese samples but not dictated in soya and nunu milks from both metropolises. It is seen from the investigation that cheese had more minerals followed by soya milk. Nunu milk sample had the least quantity of minerals; also all the samples analyzed have minerals present in them. Therefore, they are needed for the proper functioning of the body system
 Keywords: Analysis, Concentration, Milk, Mineral, Metropolis, Flame Atomic Absorption Spectroscopy

Sensory, Proximate and Mineral Composition of Soymilk Made from Intermediate Soy Product

“…The results obtained in this research fall within the value stipulated above. It also agrees with the result obtained by Okpara et al (2021) who reported a range of 40.02-43.85 mg/100g, and Udeozor (2012) who reported the calcium content of unfortified soy milk to be 44.5±0.3368. The variation in the result obtained in this work could be attributed to the processing methods and conditions used.…”

“…These variations could be attributed to the processing method, technology employed in the production and the rehydration time for the soymilk produced from ISP. Apart from sample CBS, the values obtained in this work is higher than the 32mg/100g reported by Udeozor (2012), 14-21 reported by Asuquo and Antai (2017), 4.05-17.97 (mg/mL) obtained by Okpara et al 2021. Similarly, Nwoke et al, (2015 reported 53.76 to 54.83.…”