ABSTRACT

This research was carried out to produce soy yoghurt from soy milk and to determine the nutrient composition on soy yoghurt as well as some brands of conventional milk yoghurt. Soy beans was soaked, dehulled, boiled and blended with water in the ratio 1:2. The liquid was strained through a muslin cloth, sugar added and the mixture boiled to get soy milk. The soy milk was later inoculated with starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus) and fermented at 37°C for 12-16 hours. Five brands of conventional milk yoghurt was bought and sensory evaluation carried out on all samples including the soy yoghurt Proximate analysis was carried out on all the samples. Moisture content and Vitamin C was determined using AOAC (1990). Crude protein was tested for using AOAC (1970). Fat content was done using the method of Pearson and Morse 1970: Ash was determined using the method of AOAC (1990). Calcium, Potassium, iron and" sodium were determine using the method of Uzomah et al 2002. Vitamin A was determined using the method of' the United States Pharmacopoeia 1960. Carbohydrate was determined by simple difference. All the samples were acceptable to the panellists except soy yoghurt. The soy yoghurt as well as some milk yoghurt brands contained much protein, vitamins A and C and iron.