Effect of partial substitution of cow milk with Bambara milk on the chemical composition , acceptability and shelf life of youghurt
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Date
2017
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Faculty of Environment Engineering and Technology, Valahia University of Targovisite Romania
Abstract
Chemical composition, acceptability and shelf-life of yoghurt produced from bambara groundnut and cow milk were studied. The yoghurt was produced from cow milk partially substituted with bambara groundnut milk in different ratios (0, 10, 20, 30 and 40%). Standard methods were used to determine the chemical, sensory and shelf life properties of the yoghurt samples. Sensory results showed that there was no significant difference (p 0.05) in the aroma and consistency while there was significant difference (p 0.05) in the taste, color and overall acceptability as influenced by varying proportions of added bambara groundnut milk. The pH and total titratable acidity was found between the range of 4.30 - 4.90 and 1.40 - 1.85 respectively. Microbial analysis carried out indicated that growth of micro-organisms in the yoghurt samples was almost constant from week 0 to week 3; a decrease was noticed on the fourth week thereby leading to deterioration of the yoghurt samples and reduction in the nutritional composition with storage. The study showed that yoghurt could be kept for three weeks with no appreciable decrease in nutritional composition. There was significant difference (p 0.05) in the protein composition and iron content with increase in added bambara groundnut milk. This work showed the potential of bambara groundnut as an alternative source of milk in yoghurt making with improved nutritional values and consumer acceptability
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Keywords
Bambara groundnut, cowmilk, yoghurt, protein, Iron, Shelf life