Physico-chemical and Sensory evaluation of different Dried African Breadfruit Yoghurt

Author:Odom, T.C. and Nwakudo Chinenye | 2017-11-01


Dried African breadfruit (Treculia Africana) seeds were processed into different yoghurt D1, D2, D3, D4, D5 using commercial yoghurt starter (mixture of Lactobacillus bulgaricus and Streptococcus thermophilus). The proximate composition, pH, TTA and sensory evaluation were determined alongside a standard commercial yoghurt. Results show that the various yoghurt D1, D2, D3, D4, D5, had protein value of (3.55-3.68%), fat (1.62 – 1.71%), Ash (0.94- 1.05%), moisture content (84.79-86.73%), carbohydrate (7.45-8.77%), pH (5.45-5.90) and TTA (0.68-0.85). There were significant differences in crude protein, fat, carbohydrate and moisture content. Ash content are statistically comparable to the value of commercial yoghurt. The sensory scores of appearance, aroma, mouthfeel, taste and general acceptability of D4 and D5 showed no significant differences (P < 0.05) but significantly different from D1, D2 and D3. This indicates that dried African breadfruit yoghurt mixed with sugar and vanilla can compete favourable with the full milk yoghurt in the market.

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