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Physiochemical Properties and Nutritional Composition of Camel Milk in Garissa County, Kenya
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Camel milk is an important source of food, income, and livelihood for communities in arid and semi-arid regions. It contains essential macronutrients, minerals, vitamins, and bioactive compounds that contribute to human health. Despite Kenya's status as a prominent producer of camel milk, especially in Garissa County, comprehensive data regarding its physicochemical and nutritional composition remain scarce. The present study aimed to determine the physicochemical attributes and nutritional profile of camel milk sourced from Garissa County. Fifteen raw milk samples were collected in May 2024 during the long rainy season from randomly selected, clinically healthy lactating Somali dromedary camels reared under semi-intensive systems on five dairy farms in Garissa County, Kenya, under hygienic conditions (three samples per farm). Physicochemical parameters measured included pH, color, titratable acidity, viscosity, total solids, and moisture. Nutritional components analyzed were fat, protein, lactose, minerals, vitamins, and fatty acids using AOAC methods and gas chromatography–mass spectrometry. The camel milk samples exhibited a mean pH of 6.63 ± 0.10, 0.14 ± 0.03% titratable acidity, 1.86 ± 0.08 mPa·s viscosity, 12.68 ± 0.66% total solids, and 87.20 ± 2.86% moisture. Proximate composition indicated 4.2 ± 0.2% fat, 2.3 ± 0.1% protein, and 5.1 ± 0.2% lactose. Calcium (5293.16 ± 54.49mg/l) was the most abundant mineral. Among vitamins, vitamin C was the most abundant water-soluble vitamin, while vitamin K was the most dominant fat-soluble vitamin. Fatty acid analysis indicated that (55.4%) of the fatty acids were saturated and (44.6%) were unsaturated. Palmitic acid and oleic acid were the most abundant. The results indicated relatively uniform physicochemical and nutritional characteristics of camel milk produced under semi-intensive systems from selected farms in Garissa County, Kenya. The results of this study provided descriptive insight for future studies with larger sample sizes within this county, as well as comparative study across counties and different seasonal conditions.
Keywords: Camel milk, Fatty acid, Nutritional composition, Physicochemical characteristic
Scienceline Publication
Title: Physiochemical Properties and Nutritional Composition of Camel Milk in Garissa County, Kenya
Description:
Camel milk is an important source of food, income, and livelihood for communities in arid and semi-arid regions.
It contains essential macronutrients, minerals, vitamins, and bioactive compounds that contribute to human health.
Despite Kenya's status as a prominent producer of camel milk, especially in Garissa County, comprehensive data regarding its physicochemical and nutritional composition remain scarce.
The present study aimed to determine the physicochemical attributes and nutritional profile of camel milk sourced from Garissa County.
Fifteen raw milk samples were collected in May 2024 during the long rainy season from randomly selected, clinically healthy lactating Somali dromedary camels reared under semi-intensive systems on five dairy farms in Garissa County, Kenya, under hygienic conditions (three samples per farm).
Physicochemical parameters measured included pH, color, titratable acidity, viscosity, total solids, and moisture.
Nutritional components analyzed were fat, protein, lactose, minerals, vitamins, and fatty acids using AOAC methods and gas chromatography–mass spectrometry.
The camel milk samples exhibited a mean pH of 6.
63 ± 0.
10, 0.
14 ± 0.
03% titratable acidity, 1.
86 ± 0.
08 mPa·s viscosity, 12.
68 ± 0.
66% total solids, and 87.
20 ± 2.
86% moisture.
Proximate composition indicated 4.
2 ± 0.
2% fat, 2.
3 ± 0.
1% protein, and 5.
1 ± 0.
2% lactose.
Calcium (5293.
16 ± 54.
49mg/l) was the most abundant mineral.
Among vitamins, vitamin C was the most abundant water-soluble vitamin, while vitamin K was the most dominant fat-soluble vitamin.
Fatty acid analysis indicated that (55.
4%) of the fatty acids were saturated and (44.
6%) were unsaturated.
Palmitic acid and oleic acid were the most abundant.
The results indicated relatively uniform physicochemical and nutritional characteristics of camel milk produced under semi-intensive systems from selected farms in Garissa County, Kenya.
The results of this study provided descriptive insight for future studies with larger sample sizes within this county, as well as comparative study across counties and different seasonal conditions.
Keywords: Camel milk, Fatty acid, Nutritional composition, Physicochemical characteristic.
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