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Abstract
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Article Information:
Production and Quality Evaluation of Soy-Corn Yoghurt
Olakunle Moses Makanjuola
Corresponding Author: Olakunle Moses Makanjuola
Submitted: December 08, 2011
Accepted: January 26, 2012
Published: June 25, 2012 |
Abstract:
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In the recent years, research efforts in the developing countries have been geared towards the
improvement of protein quality foods using blends of legume and cereal which is considered a nutritionally
balanced product. Therefore, this present study is aimed at finding local substitute for milk based product with
high protein content of a well balancing amino acid composition and high digestibility; determining the
proximate composition, microbial analysis as well as sensory evaluation of soy-corn yoghurt with a view of
knowing the consumer acceptability of the product. Yoghurt samples were produced from blends of soymilk
and corn milk (yellow maize corn) using Streptococcus thermophillus and Lactobacillus bulgaricus as starter
cultures. Ratio of soy milk to corn milk were 80%:20%; 70%:30% and 100% soymilk as control. The yoghurt
samples produced were coded A, B and C representing 100% soy yoghurt, 80%:20% soy corn yoghurt and
70%:30% soy corn yoghurt respectively. Yoghurt samples were subjected to chemical, microbiological and
organoleptic assessment. The results of chemical analysis revealed protein contents of 4.30, 4.00 and 3.70%
respectively for the samples. Fat contents varied between 2.10 and 2.60%, while ash contents of 0.50, 0.60 and
0.62% were obtained for the samples respectively. Total solids of between 10.98 and 8.80% were obtained with
titratable acidity of 0.03, 0.05 and 0.06%, respectively. The carbohydrate contents of the samples ranged from
1.40 to 4.50% while all the samples showed fairly acidic levels. Water contents of between 89.00 and 91.20%
were obtained. The microbiological examination revealed a tolerable level for all the samples.
Key words: Corn milk, soy-corn yoghurt, soy milk, , , ,
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Cite this Reference:
Olakunle Moses Makanjuola, . Production and Quality Evaluation of Soy-Corn Yoghurt. Advance Journal of Food Science and Technology, (3): 130-134.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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