Nutritional Parameters of Goat Milk and Its Consumption in Rural Communities

A survey was conducted using a pretested, semi-structured questionnaire in Mutoko district to determine the extent of goat milk consumption and reasons for the possible low-to-non-consumption of goat milk. A total of 120 respondents were randomly selected. Fresh goat milk samples were also collected from Mashona and Matabele goat breeds and analysed using a Milko-scan FT 6000 (FOSS, HillerOD, Denmark) to determine nutrient composition. Results from the study indicated that goat milk is lowly utilized – with only 14% of the surveyed households consuming goat milk. The respondents cited that goat milk was lowly utilised because goat milk consumption is traditionally uncommon in the area (57.70%) and has an undesirable strong smell (17.06%). Consuming goat milk was associated with reduced social status (10.66%). Respondents that had access to sufficient cow milk (13.96%) do not consume goat milk. Estimated mean milk yield per goat per milking, as reported in the study was 310.0±114.02 mL. High levels of education were associated with increased tendency to consume goat milk (χ2=246; df=40, p=0.000). Mashona goat milk had higher lactose (4.36%) and protein (4.77%) but lower fat content (3.45%) than Matabele goat milk. While goat milk is less popular in the study area, the milk from these indigenous goat genotypes is characterised by good nutritional value comparable to the accepted values of good quality milk. The quality of the milk, coupled with feeding and breed selection interventions to increase yield, has potential to be a rich nutrient source for small-holder communities threatened by malnutrition.