ABSTRACT

This study was conducted to analyse the effects of Mung Bean with varying soaking times, and its partial replacement with skimmed milk in yoghurt production as well as the determination of the physicochemical and sensory properties of the yoghurt samples produced. Yoghurts were prepared using the following blends of skimmed milk to mung bean milk; 80:20, 85:15, 90:10, 95:5, 0:100, for mung bean samples soaked for six hours and twelve hours respectively and 100:0 as control sample. The results showed significant differences (p < 0.05) in crude protein, fat, crude fibre and ash content across both six-hour and twelve-hour soaked mung bean yoghurt samples. For the six-hour soaked yoghurt samples and the twelve-hour soaked yoghurt samples, moisture content was in the range of 81.69% to 82.67% and 79.82%. to 83.61% Crude protein, 5.48% to 8.71% and 6.47% to 9.12%. Fat content, 0.44% to 0.63% and 0.34% to 0.49%. Carbohydrate values ranged from 7.1% to 11.7% and 5.95% to 10.59%, and having the control sample at 15.64%. The Total Titratable acidity, pH, Lactose content, Syneresis and Viscosity showed significant differences (p< 0.05) across samples while the Specific gravity and Total Solids were not significantly different (p> 0.05). Microbiological analysis showed The 5% mung bean milk blend of the twelve-hour soaked yoghurt sample (SMB9), had the highest microbial load of 2.4x107CFU/ml, while the 20% mung bean milk blend on the sixhour soaked yoghurt sample (SMB1) and 10% mung bean milk blend of the twelve-hour soaked yoghurt sample (SMB8) had No Growth of microorganism and no microbial load. Based on the sensory evaluation result, the yoghurt substituted with 5% mung bean milk blend of the sixhour soaked yoghurt samples, was the most preferred even as it had lower levels of moisture, fat, crude protein, fiber, mineral content and high carbohydrate content. The results from this study revealed that the composition and nutritional potential of the mung bean may be of high interest to health of consumers hence promoting its greater use through encouraging wide cultivation and introduction of improved varieties.