Amino Acid Profile, Proximate, Antioxidant Aid Sensory Properties Of Yoghurt Analogues From Blends Of Pigeon Pea Milk And Soybean Milk:- Iche, Favour K

ABSTRACT

The study was carried out to evaluate the amino acid profile, proximate composition, antioxidant and sensory properties of yoghurt analogues produced from blends of soymilk and pigeon pea milks were produced from pigeon pea milk. Milks were produced from pigeon pea and soybean and the milks were blended into different proportions to obtain 4 samples namely; 0:100, 10:90, 20:80 and 30:70 respectively and designated as PSY0, PSY1, PSY2, PSY3 and cow milk (PSY4) served as control and all were used to produce yoghurts. The yoghurts were analyzed for amino acid, proximate, antioxidants and sensory properties using standard analytical methods. The amino acids results showed significant (p < 0.05) differences in both the essential and non-essential amino acids. The proximate results showed that moisture, protein, ash, fat and carbohydrate contents decreased as the percc”* inclusion of pigeon pea to soybean increased. However, the protein content of the yoghurt analogue, were higher than that of the control (cow milk yoghurt). The energy values decreased with the increase in the addition of pigeon pea in the blends and all were lower than energy value of die control sample. The antioxidants (DPPH, FRAP and ABTS) showed significant differences (p < 0.05) and higher values were obtained for the yoghurt analogues compared to the control sample. The sensory results showed that the control sample (PSY4) was more preferred followed by sample PSY0 and sample PSY1. Good quality and acceptable yoghurts can be produced from blends ofsoymilk and pigeon pea milk and is therefore recommended