Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(3), 244-254
DOI: 10.12691/jfnr-7-3-10
Open AccessArticle

Isolate and Extract for Milk Clotting Enzymes from the leaves of Moringa Oleifera, Carica Papaya and Mangifera Indica and Use in Cheese Making: The Case of Western Hararage Region, Ethiopia

Abebe Getu Derso1, and Getachew Gashaw Dagnew2

1Department of Food Science and Nutrition, Oda Bultum University, Chiro, Ethiopia

2Department of Biology, Oda Bultum University, Chiro, Ethiopia

Pub. Date: March 26, 2019

Cite this paper:
Abebe Getu Derso and Getachew Gashaw Dagnew. Isolate and Extract for Milk Clotting Enzymes from the leaves of Moringa Oleifera, Carica Papaya and Mangifera Indica and Use in Cheese Making: The Case of Western Hararage Region, Ethiopia. Journal of Food and Nutrition Research. 2019; 7(3):244-254. doi: 10.12691/jfnr-7-3-10

Abstract

Milk-clotting activity was screened from leaves of Carica papaya, Mangifera indica and Moringa oleifera in order to use the leaf with the highest milk-clotting activity as a source of the enzyme. The results of the present study showed that milk-clotting activity was only detected in the leaf extracts of Carica papaya and Moringa oleifera and the leaf extract from the leaf of Mangifera indica showed no activity. Ammonium sulfate precipitation was used in this study and the results showed that the highest milk-clotting activity was obtained with 40 % ammonium sulfate saturation. Maximum temperature for the crude extract of Carica papaya and Moringa olifera showed milk clotting activity at 70°C and 65°C respectively and also showed the highest clotting activity at a pH of 7.5 and 7 respectively. There was more than 80% retention of the milk-clotting activity of the crude extract of Carica papaya and Moringa olifera after 1h incubation at 60°C and 55°C respectively and the result also indicated that the crude extract retained more than 80% of its activity between pH 5 to pH 7.5 and pH 5 to pH 6 respectively. Finally the crude extract of Carica papaya and Moringa oleifera has a highest enzymatic activity at a concentration of 70 and 90 grams respectively.

Keywords:
activity milk clotting enzyme Carica papaya and Moringa oleifera

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