Production Of Yoghurt From A Mixture Of African Breadfruit And Soybean Milks

ABSTRACT

The yoghurt like product with a characteristics good body was carried out using African bread fruit ( Treculia africaju,) secds and soybean (Glycine max) seed. Dehulled African bread fruit and soybean seeds were wet milled and sieved to obtain the African bread fruit milk and soymilk. Water, sugar, gelatin and lactose respectively were used in formulating the African bread iruit milk and soym ilk. The A irican bread fruit iiii 1k and soyrn 1k later inoculated with mixed starter culture (S'freplococcus iherinophilus and Laciohacillus hulgarictis). aiid fermented at 45& kr 3hours. the Proximate composition of the yoghurt samples analyzed indicated the presence of the same nutrients found in commercial yoghurt but with a bit tower protein content (I 8.6%) than i soy yoghurt (20.7%). The sensory evaluation of commercial yoghurt (pastures yoghurt), and the samples did not differ significantly (P>0.05) in taste, texture, colour, aroma and overall acceptability. Showing how favourably the African breadfruit yoghurt, and soy yoghu rt can compete with commercial yoghurt.