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Physicochemical and Sensory Quality Assessment of ‘Nono’ Sold In Mangu Local Government Area of Plateau State, Nigeria

A study was conducted on ‘nono’ (locally fermented cow milk) sold in Mangu Local Government Area of Plateau State to assess its physicochemical quality and sensory characteristics. A total of 300 ‘nono’ samples were randomly collected from 10 purposively selected markets in the study area for laboratory assessment. The overall means for temperature, pH, specific gravity (SG), and titratable acidity (TA) were 27.80±2.90C, 5.78±0.76, 1.029±0.01g/ml and 0.186±0.03% respectively. A significant difference (P<0.05) was established among the means of these variables from the different markets. The overall means for total solids, solids-not-fat, fat, protein, ash and lactose contents of the product were 12.38±0.66%, 8.55±0.37%, 3.83±0.46%, 3.01±0.27%, 0.97±4.00% and 4.15±0.27% respectively. A statistically significant difference (P<0.05) was also found among these variables. The overall means for the taste, aroma, colour, appearance and general acceptability of the product were 5.19±3.06, 5.06±1.16, 5.18±1.08, 5.19±1.14 and 5.38±1.09 respectively. The sensory evaluation of the product revealed no statistically significant difference (P>0.05) among the markets. It was concluded that the physical and chemical composition of ‘nono’ sold in the study area as at the time of this research were within the recommended quality standards of whole milk and milk products.