ABSTRACT

 The possibility of using African breadfrit milk from African breadfruit (Treculia Africana), Coconut milk from Coconut (Cocos Nuciferc) and powdered milk in the production of yoghurt was evaluated. The yoghurt samples from the materials (African breadfruit, Coconut and powdered milk yoghurt) were evaluated for proximate, microbial, physio-chemical, biochemical and sensory characteristics. From the result, the proximate composition ranged from 78.26 to 85.03% in moisture, 1.84 to 3.93% in protein, fat 2.03 tol0.63%, ash 0.55 to 0.80% carbohydrate 6.40 I 0.85% and energy value 75.24 to 77.37 kcal. While physiochemical properties ranged from 4.51 to 5.43 in pH, 0.67 to 0.85% in TIA, 10.05 to13.03 brix in TSS and 12.00 to 20.03 cP in viscosity and varied significantly in all parameters among the samples. In microbial load, the bacterial count·ranged from 1.1 X 10° to 5.3 X I 0 7 cfu/ml and mix growth of Staph. Aureus and E coli Bacilus subtilis and Lacbtobacilus were isolated, while fungi count showed a range of 0.00 3.0 X I 07 cfu/ml, and a mixed moderate grc-:,vth of Aspergillus niger and Penicillium were isolated. The biochemical test reviewed both Gram-negative Gram-positive sign in all samples and parameters analyzed which corresponded te other researched reports.From the comparison made of the sensory attributes of the four smple of yoghurt, the yoghurt produced from African breadfruit, Coconut milk and powdered milx. The powdered milk sample (ASV), had the highest mean score in all parameters followed by the Coconut milk yoghurt and the (50:50%) African breadfruit and coconut milk yoghurt. Therefore, sensory evaluation depicted that yoghurt made from African breadfruit milk and Coconut milk were rated alike in almost all the quality attributes indicating the feasibility of producing acceptable and affordable milk or yoghurt from plant sources like African breadfruit and Coconut.