Utilization of Bambara (Vigna subterranea) Milk in Cheese Production:An Evaluation of the Product Quality and Sensory Attributes

The increasing global demand for plant-based protein meals, driven by concerns about carbon footprints and health-related challenges associated with animal protein consumption, has spurred scientific exploration into plant-based milk alternatives. Bambara (Vigna subterranea) milk, an underutilized resource, in cheese production, was the focus of this study. Cow milk was substituted with varying percentages (0%, 25%, 50%, 75%, and 100%) of Bambara milk for cheese production. The resulting products underwent analysis for proximate contents, microbial stability, and gas formation during three weeks of refrigerated storage at 6±2°C. Sensory parameters, including texture, flavor, mouthfeel, color, and general acceptability, were assessed using a nine-point hedonic scale (where 1 = dislike extremely, 5 = neither like nor dislike, and 9 = like extremely). The results were analyzed using one-way ANOVA at a significance level of P≤0.05. Proximate analysis revealed significant increases (P≤0.05) in the percentage of ash, crude fiber, and carbohydrate content (3.75-4.38, 0.85-2.16, and 28.1-48.37, respectively) due to Bambara milk substitution. Protein and fat contents experienced significant reductions. Throughout refrigerated storage at 6±2°C, substituted products demonstrated substantial stability in microbial load and gas production compared to unsubstituted samples. Gas formation in the substituted products occurred only after the third week. Sensory evaluation indicated significant improvements (P≤0.05) in acceptability for color (6.55-7.26), mouthfeel (6.25-7.70), and texture (6.46-6.85) resulting from Bambara milk substitution. The study suggested that Incorporating Bambara milk improved the quality of cheese products, potentially expanding its use as a plant protein