Production And Quality Evaluation Of Yoghurt With Banana Inclusion :- Ihuoma, Ifunanyachukwu C

Abstract

This study evaluated the quality nr yoghurt produced with banana inclusion al 0. 5, 111 and 15%. The vitamin, minernl. antinutrient c1nd sensory properties of the yoghurt samples was analysed. The result obtained showed that the vitamin bl, B2. B3, C and E content ranged from B<U3 - l.05mg/l 00g; 0.63 · 0.74mg1 I 00g. 1.08 -2.02mg/l00g. 7. 70 ·- 16.50mg/l 00g and 00.56 1.18mg/100g respcctivcl). The mineral content (calcium (137.46 - 210.70mg/100g)), magnesium (67.10 - 4.50mg/l 00g), I 05.60 - I 59.59mg/l 00g) and iron (o.42- l.24mgi I 00g)) increased with increase in the percentage inclusion of banana in the yoghurt flavonoid (18.53 - 55.69mg/I 00g) and carotenoid (I 05.10 - 206.40mg/l 00g) increase "" hilc phytatc content (1.37 - 1.08mg/l 00g) decreased. The sensory scores recorded showed that the yoghurt with the highest percentage banana inclusion had the highest appearance, taste. aroma. mouth feel and general acceptability score.