Biochemical and Proximate Properties of Fermented Milk Products (NONO) in Northern Nigeria

Abstract

The present study was aimed at analyzing the biochemical, proximate and physiochemical properties of raw milk samples (nono).  A total of 60 nono samples were collected from Bauchi, Jigawa and Plateau States in Northern Nigeria at guided random.  The proximate composition, biochemical and physiological properties of the nono samples were analyzed using standard methods. Lactic acid producing bacteria were isolated using (MRS) medium. There were significant differences (p ≤ 0.05) in the proximate composition of the raw and processed cow milk “nono” collected from the three different States. There was a decrease in the moisture content of the processed products across the three states in the raw milk. There was decrease in the ash content of the processed “nono”, but the samples from Bauchi were significantly different at (p ≤ 0.05). Ash content of the samples was 1.83 ± 06 and 0.61 ± 0.03 for raw and processed “nono” respectively. Significant increase was observed in the crude protein, fat, carbohydrate and total solid between the processed samples collected across the three states. Decreased values were obtained in the non- fat solid of samples collected from Bauchi State which were 13.22±0.03 and 11.00±0.20 for raw and processed “nono” respectively.