PROPERTIES OF NONO, A NIGERIAN FERMENTED MILK FOOD

A total of 100 samples of nono produced in Hanwa, Bomo and Biye villages in Zaria local Government area, Nigeria, were analysed for proximate composition, acidity, diacetyl, minerals, total aerobic, lactic acid bacterial and yeast counts. pH values were fairly uniform and ranged from 4.1-4.4. In contrast, the samples varied considerably in proximate composition and in titratable acidity (TA) and diacetyl contents; values for TA and diacetyl ranged from 0.54-0.90% and 1.3-9.4 pg/ml respectively. The samples also differed in their content of minerals; Calcium and phosphorous ranged from .01-0.3% and .02-.04% respectively and were considerably lower than those of milk and plain yogurt. Aerobic plate counts and counts for lactic acid bacteria and yeasts were very high in nono and minimum counts observed were 1.6 X 109, 1.1 X 108 and 1.5 X 107 viable units per gram respectively. © 1992, Taylor & Francis Group, LLC. All rights reserved.