Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage

Rutendo Daisy Nyagato; Vimbai Hamandishe; Shadreck Muyambo; Tonderai Mutibvu; Petronella T. Saidi

doi:10.31015/2025.4.32

Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage

Abstract

The underutilization of waste sweet whey in Zimbabwe poses a threat to the environment and results in high waste disposal costs to cheese processors. This study explores the reduction of waste sweet whey through development of a “cultured cereal sweet whey beverage (CSWb)” as a means of sustainable waste utilization. In this study, the effect of sweet whey inclusion on the nutritional, physicochemical, microbial and sensory attributes of CSWb was investigated. Treatments (T1-T4) containing varying concentration of cereal porridge (CP) and sweet whey (SW) were prepared. Treatments were T1 -20% SW + 67.7% CP; T2 -40.0% SW + 45.7% CP, T3 -50% SW + 35.7% CP, T4 -60% SW + 25.6% CP and control treatment with 0% SW + 85.8% CP. Data on the physicochemical properties (pH, ºBrix, lactic acid, consistency), nutrition (crude protein, fiber, phosphorous and calcium) and microbial quality (yeast and molds) was collected and analysed using RStudio ver. 4.5.0-2. Consumer acceptability dynamics were determined using mean ranks and PCA in Stata/MP ver. 19. Increasing the sweet whey to optimum concentration of 40% resulted in a nutritious CSWb with high content of crude protein, phosphorus and calcium. pH and lactic acid concentration increased (p < 0.05) with increasing sweet whey inclusion. Total soluble solids (ºBrix) showed a decrease (p < 0.05) as the concentration of sweet whey increased. Consistency values showed that the beverage became significantly thinner (p < 0.05) as sweet whey concentrations increased. Storage time significantly affected (p < 0.05) lactic acid, pH, Brix and consistency. The microbial quality fell within the recommended levels. Low values of yeast, molds and coliforms were observed over a storage time of 20 days, suggesting product microbial stability. Consumer studies showed that enhancing the CSWb with moderate percentages of sweet whey, up to 40%, improved its acceptability.

Keywords

Sweet whey, Nutritious cereal beverages, Sustainable waste utilization, Sensory Analysis, Physicochemical properties, Microbial quality

Supporting Institution

This research was supported by the University of Zimbabwe Department of Livestock Sciences.

Thanks

We appreciate Dr. J. A. Urombo (Harare Institute of Technology, Mathematical Sciences Department) for their advisory input during the progression of this study.

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Details

Primary Language

English

Subjects

Fermentation Technology, Food Sustainability, Dairy Technology, Cereals and Legumes

Journal Section

Research Article

Authors

Rutendo Daisy Nyagato ^*
0009-0004-5318-2271
Zimbabwe

Vimbai Hamandishe
0000-0001-6462-5614
Zimbabwe

Shadreck Muyambo
0000-0002-7877-9398
Zimbabwe

Tonderai Mutibvu
0000-0002-7319-9167
Zimbabwe

Petronella T. Saidi
0000-0002-8376-5695
Zimbabwe

Publication Date

December 26, 2025

Submission Date

September 5, 2025

Acceptance Date

December 21, 2025

Published in Issue

Year 2025 Volume: 9 Number: 4

DOI

https://doi.org/10.31015/2025.4.32

IZ

https://izlik.org/JA96NL39EZ

APA

Nyagato, R. D., Hamandishe, V., Muyambo, S., Mutibvu, T., & Saidi, P. T. (2025). Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage. International Journal of Agriculture Environment and Food Sciences, 9(4), 1316-1329. https://doi.org/10.31015/2025.4.32

AMA

1.Nyagato RD, Hamandishe V, Muyambo S, Mutibvu T, Saidi PT. Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage. int. j. agric. environ. food sci. 2025;9(4):1316-1329. doi:10.31015/2025.4.32

Chicago

Nyagato, Rutendo Daisy, Vimbai Hamandishe, Shadreck Muyambo, Tonderai Mutibvu, and Petronella T. Saidi. 2025. “Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-Sweet Whey Beverage”. International Journal of Agriculture Environment and Food Sciences 9 (4): 1316-29. https://doi.org/10.31015/2025.4.32.

EndNote

Nyagato RD, Hamandishe V, Muyambo S, Mutibvu T, Saidi PT (December 1, 2025) Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage. International Journal of Agriculture Environment and Food Sciences 9 4 1316–1329.

IEEE

[1]R. D. Nyagato, V. Hamandishe, S. Muyambo, T. Mutibvu, and P. T. Saidi, “Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage”, int. j. agric. environ. food sci., vol. 9, no. 4, pp. 1316–1329, Dec. 2025, doi: 10.31015/2025.4.32.

ISNAD

Nyagato, Rutendo Daisy - Hamandishe, Vimbai - Muyambo, Shadreck - Mutibvu, Tonderai - Saidi, Petronella T. “Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-Sweet Whey Beverage”. International Journal of Agriculture Environment and Food Sciences 9/4 (December 1, 2025): 1316-1329. https://doi.org/10.31015/2025.4.32.

JAMA

1.Nyagato RD, Hamandishe V, Muyambo S, Mutibvu T, Saidi PT. Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage. int. j. agric. environ. food sci. 2025;9:1316–1329.

MLA

Nyagato, Rutendo Daisy, et al. “Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-Sweet Whey Beverage”. International Journal of Agriculture Environment and Food Sciences, vol. 9, no. 4, Dec. 2025, pp. 1316-29, doi:10.31015/2025.4.32.

Vancouver

1.Rutendo Daisy Nyagato, Vimbai Hamandishe, Shadreck Muyambo, Tonderai Mutibvu, Petronella T. Saidi. Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage. int. j. agric. environ. food sci. 2025 Dec. 1;9(4):1316-29. doi:10.31015/2025.4.32

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Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage

Physicochemical, Microbial and Sensory Attributes of a Cultured Cereal-sweet Whey Beverage

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