Use Of African Breadfruit Milk As Substitute To Cow Milk In Yoghurt Production

ABSTRACT

The project was about the production of yoghurt with a good characteristic using African breadfruit (Treculia africana) seeds in place of cow milk. Dehulled African breadfruit were wet milled and sieved to obtain the African breadfruit milk. Water were used in formulating the African breadfruit milk mixed starter culture (L. bulgaricus, S. thermophuilus and L. acidophilus) and fermented at 37°C for 16 hours. The proximate and physiochemical properties carried out on the sample of African breadfruit and commercial yoghurt showed significant difference (p< 0.05) expect in total soluble solid (TSS), for African breadfruit yoghurt(41.23± 37.64) while commercial yoghurt (14.57± 0.06).Sensory evaluation conducted showed that there was no significant difference(p> 0.05) in aroma, taste and general acceptability. However, there were significant difference (p< 0.05) in colour. The overall results showed that yoghurt from African breadfruit base could not compete favorably with the yoghurt from cow base reference product.