Effects of Plant Coagulants Based Calotropis procera (Aiton) W.T. Aiton, Balanites aegyptiaca (L.) Del., and Moringa oleifera Lam on Fresh Cheese in Burkina Faso

Mariétou SISSAO^{1, 2,} , Irène Rayinwendé SAWADOGO², Seydou TRAORE² and Vinsoun MILLOGO^{3, 2}

¹University Center of Tenkodogo, Thomas Sankara University, 12 BP 417 Ouagadougou, Burkina Faso

²Laboratory of Research and Teaching in Animal Health and Biotechnology (LARESBA), Doctoral School of Natural Sciences and Agronomy, Nazi BONI University, 01 BP 1091 Bobo-Dioulasso 01, Burkina Faso

³Institute of Rural Development (IDR), Nazi BONI University, 01 BP 1091 Bobo-Dioulasso 01, Burkina Faso

Cite this paper:
Mariétou SISSAO, Irène Rayinwendé SAWADOGO, Seydou TRAORE and Vinsoun MILLOGO. Effects of Plant Coagulants Based Calotropis procera (Aiton) W.T. Aiton, Balanites aegyptiaca (L.) Del., and Moringa oleifera Lam on Fresh Cheese in Burkina Faso. American Journal of Food Science and Technology. 2026; 14(4):119-125. doi: 10.12691/ajfst-14-4-2

Abstract

Milk and dairy products are essential nutritional resources in Africa, where the demand for animal proteins continues to rise despite limited accessibility to dairy products. The growing consumption of fresh cheese has increased pressure on rennet supplies, while evolving dietary habits, including vegetarian and ethical considerations, have stimulated researches for alternative solutions. In this context, the present study investigated locally available plant coagulants as sustainable options for cheesemaking. The objective was to assess the effectiveness of milk coagulation induced by plant coagulants compared with acetic acid. The working hypothesis was that these plant coagulants would provide higher yields than traditionally used agents. To test this hypothesis, varying doses of Calotropis procera (W.T. Aiton) stems (young and old), Balanites aegyptiaca (Lise Bessot) leaves, and Moringa oleifera (Lam) seeds were applied to cow’s milk, with acetic acid serving as a reference. The parameters evaluated included coagulation time, fresh cheese yield, and sensory attributes (taste, aroma, texture, acidity, flavor, and color). Descriptive statistics and statistical tests were performed using XLSTAT software. Results revealed contrasting performances: young stems of Calotropis procera produced the highest yield (307 g/L) even at low doses, confirming their strong coagulating efficiency. Cheeses derived from Moringa oleifera seeds and acetic acid were the most appreciated in terms of sensory quality, whereas those obtained with Balanites aegyptiaca leaves showed organoleptic limitations due to the presence of saponins and flavonoids. These findings partially validate the initial hypothesis and highlight the relevance of plant coagulants for sustainable cheesemaking adapted to African local conditions, while contributing to global efforts to identify viable alternatives to animal rennet.

Keywords:
Milk Plant coagulants Cheese Yield

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