Overview

Wagashi rind refers to the surface layer that develops on wagashi, a traditional West African soft cheese. During storage and handling, the cheese surface undergoes microbial transformation that results in the formation of a characteristic rind.

Raw Materials

  • Fresh cow’s milk
  • Plant-derived coagulant (commonly from Calotropis procera)
  • Water

Fermentation Process

Wagashi cheese is first produced through enzymatic coagulation of heated milk. During storage, microbial activity on the cheese surface may lead to mild fermentation and biochemical changes that form the rind. This process can influence flavour, colour, and texture.

Microbial Ecology

Surface microbial communities may include:

  • Lactobacillus spp.
  • Environmental bacteria
  • Yeasts

These microorganisms contribute to biochemical changes on the cheese surface during storage.

Functional and Nutritional Aspects

  • Development of flavour during storage
  • Surface microbial transformation
  • Changes in texture and colour

Cultural Significance

Wagashi is widely consumed in Benin and neighbouring regions of Nigeria. The rind that develops during storage is part of traditional cheese handling practices and contributes to the sensory characteristics of the product.

References

  1. Olatunji, E. A., et al. (2019). Traditional cheese production in West Africa. African Journal of Food Science.
  2. Achi, O. K. (2005). The potential for upgrading traditional fermented foods. African Journal of Biotechnology, 4(5), 375–380.
  3. Tamang, J. P. (2010). Fermented Foods and Beverages of the World. CRC Press.