Sokoine University of Agriculture

Physicochemical properties of curd prepared from melon seeds

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dc.contributor.author Egbekun, M.K.
dc.contributor.author Akubor, P.I.
dc.date.accessioned 2017-12-20T12:45:25Z
dc.date.available 2017-12-20T12:45:25Z
dc.date.issued 2003
dc.identifier.issn 0856 668X
dc.identifier.uri https://www.suaire.sua.ac.tz/handle/123456789/1948
dc.description Tanzania Journal of Agricultural Sciences 2003, Vol.6(1) : 13-18 en_US
dc.description.abstract Melon seed was investigated as an alternative to soybeans for production of high protein curd. The coagulating properlies of calcium sulphate and the nature of the curd obtained from melon seeds were investigated. The yield proximate composition and sensory properties of the melon curd were determined. The yield curd from melon seed at 0.54% calcium sulphate concentration was 21% with the protein yield of 33%. Among the concentratiom of calcium sulphate studied 0. 54% appeared to be most suitable for making curd of smooth texture. In general scores for all the sensory attributes evaluated increased with increased calcium sulphate concentration. The melon curd was highly rated and very well accepted. en_US
dc.language.iso en en_US
dc.subject Melon curd en_US
dc.subject Coagulation en_US
dc.subject Protein en_US
dc.subject Calcium en_US
dc.subject Sulphate en_US
dc.title Physicochemical properties of curd prepared from melon seeds en_US
dc.type Article en_US


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