'Production Of Yoghurt From A Mixture Of African Breadfruit And Soybean Milk:- Nwachukwu Grace C

ABSTRACT

The production yoghuurt-like product with a characteristics good body was carried out using African breadfruit (Treculia a.fricuna) seeds and soybean (Glycine max) seed. Dehulled African breadfruit and soybean seeds were wet milled and sieved to obtain the African breadfruit milk and soymilk. Water, sugar, gelatin and lactose respectively were used in formulating the African breadfruit milk and soymilk. The African breadfruit milk and soymilk later inoculated with mixed starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus), and fermented at 45C for 3hours. The Proximate composition of the yoghurt samples analyzed indicated the presence of the same nutrients found in commercial yoghurt but with a bit lower protein content (18.6%) than in soy yoghurt (20.7%). The sensory evaluation of commercial yoghurt (pastures yoghurt), and the samples did not differ significantly (P>0.05) in taste, texture. colour. aroma and overall acceptability. Showing how favourably the African breadfruit yoghurt, and soy yoghurt can compete with commercial yoghurt.