Phytochemical Screening and Antioxidant Properties of Coagulants and Soft Cheese Produced from Goat Milk Using Different Biocoagulants of Plant Origin

Abstract

The nutritional importance and easy accessibility of soft cheese has made it indispensable. This study assessed the phytochemical constituents and the effects of antioxidant of biocoagulants used in soft cheese produced from goat milk. Different biocoagulants such as Calotropis procera, Carica papaya, lemon juice and steep water from cereals (maize, millet, and sorghum) were used. The results of the antioxidant properties revealed that Carica papaya had the highest ferric reducing property and displayed better DPPH scavenging activity of 14.94 mg AAE/g and 10.82%, respectively, when compared with other biocoagulants. Also, the results of phytochemical screening revealed that cheese coagulated with Carica papaya displayed the highest DPPH scavenging activity (1.93%) compared with other cheese samples. Cheese coagulated with lemon juice had the highest phenol content (19.88 mgGAE/100g) and also displayed the highest ferric reducing property (10.31mg AAE/g). Cheese coagulated with steep water from millet had the highest flavonoid content (0.20 mgGAE/100g) and cheese coagulated with Calotropis procera had the highest alkaloid content (13.42 (mgGAE/100 g). Therefore, cheese produced from goat milk coagulated with Carica papaya or lemon juice may be incorporated into the daily diet because of its high phenolic content which can improve the health status of the consumers. It also possesses some natural antioxidant compounds, which can effectively scavenge free radicals.