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Year 2023, Volume: 9 Issue: 1, 43 - 60, 01.01.2023

Jasper Okoro Godwin Elechı , Joseph Oneh Abu Mike Ojotu Eke

https://doi.org/10.3153/FH23005

Abstract

Keywords

Vegetable milk Plant-based Yoghurt analogues Sustainable diets

References

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The application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability

Year 2023, Volume: 9 Issue: 1, 43 - 60, 01.01.2023

Jasper Okoro Godwin Elechı , Joseph Oneh Abu Mike Ojotu Eke

https://doi.org/10.3153/FH23005

Abstract

This study aimed to produce plant-based yoghurt ana-logues from the blends of Bambaranut and millet milk. Yoghurt samples were produced from blends of Bambaranut milk and millet milk using Streptococcus thermophillus and Lactobacillus bulgaricus as starter cultures. Yoghurt samples were subjected to chemical, microbiological and organoleptic assessment. The results of the chemical analysis revealed moisture, protein, ash, fat, fibre, carbohydrates and energy contents ranged from 87.61-78.26%, 6.85-3.68%, 0.76-0.59%, 2.70-1.81%, 0.34-0.26%, 12.88-5.60 and 92.94-57.50% respectively Total solids of between 12.39 and 21.74% were obtained with titratable acidity of 0.21, 0.65, 0.21, 0.23, 0.23, 0.25, 0.30 and 0.90%, respectively. The syneresis of the samples ranged from 40.28 to 18.90% while all the samples showed fairly acidic levels. A viscosity of between 250 and 784cp was obtained. The microbiological examination revealed an acceptable level for all the samples. There were observable significant differences in terms of overall acceptability, taste, and flavour between cow milk yoghurt and the yoghurt analogues.

Keywords

Vegetable milk Plant-based Yoghurt analogues Sustainable diets

Thanks

The authors acknowledge the Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria where the research was carried out.

References

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  • Aydar, A.Y., Mataracı, C.E., Sağlam, T.B. (2021). Development and modeling of a novel plant based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design. Journal of Food Measurement and Characterization, 15(4), 3079-3087. https://doi.org/10.1007/s11694-021-00884-z
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  • Boeck, T., Sahin, A.W., Zannini, E., Arendt, E.K. (2021). Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives. Comprehensive Review in Food Science and Food Safety, 20, 3858-3880. https://doi.org/10.1111/1541‐4337.12778
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  • Eke, M.O., Ikya, J.K., Olaitan, N.I. (2012). Production and Evaluation of Yoghurt like-products from Soybean (Glycine max. L) and Bambara Groundnut (Voandezia subterranean L. thouars). Journal of Agriculture, Forestry and the Social Sciences, 10(2). https://doi.org/10.19026/ajfst.5.3094
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  • FAO (2022). Dairy and Dairy Products. https://www.fao.org/3/CB5332EN/Dairy.pdf
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Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Jasper Okoro Godwin Elechı 0000-0001-5623-4189

Joseph Oneh Abu

Mike Ojotu Eke

Publication Date January 1, 2023
Submission Date June 6, 2022
Published in Issue Year 2023 Volume: 9 Issue: 1

Cite

APA Elechı, J. O. G., Abu, J. O., & Eke, M. O. (2023). The application of blends of bambaranut and millet vegetable milk in the development of plant-based yoghurt analogues: Proximate composition, physiochemical properties, microbial safety and consumer’s acceptability. Food and Health, 9(1), 43-60. https://doi.org/10.3153/FH23005
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