Comparative Study Of The Physico-Chemical Properties Of Yoghurt From Tigernut And Soymilk With Skimmed Milk

ABSTRACT

Yoghurt was produced from Tigernut and Soy milk with Skimmed milk in the ratio of 50:50. Commercial yoghurt served as control. Yoghurt samples were analyzed for proximate composition, physico-chemical, sensory characteristics and microbial analysis. The result revealed that the ribjsture content ranged from 88.49-93.03, total solid 6.98— 11.51, protein 3.21 —4.01, ash 0.68— 1.06, lipid 2.40-3.46. The result of the physicochcmical analysis revealed the pH ranged from .5.11-5.76, viscosity 177.85 — 201.41, %rix 5.89 —9.46, '[TA 0.83 —0.98 and lactose 4.11-5.86. The result of the sensory ealuation revealed that all the yoghurt samples were generally acceptable according o the 9 point 1-ledonic scale. The result of the microbial analysis also revealed that the bacterial and fungal count were within the standard safe for consumption (10.00FU/ml),It was concluded that yoghurt with good source of dietary protein and energy supplement for human consumption can be produced from blends ol soy-skimmed milk and tigernut -skimmed milk.