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Nutritional Composition, Physicochemical Properties, Microbial Quality, Functional Properties and Risk Assessment of Organic and Inorganic Yoghurt

Author

Listed:
  • Muraina Mutairu Omoniyi

    (Chemistry Department, Federal University of Technology, P.M.B. 704, Akure)

  • Amoo Isiaka Adekunle*

    (Chemistry Department, Federal University of Technology, P.M.B. 704, Akure)

  • Josephine Odunayo Ilade

    (Chemistry Department, Federal University of Technology, P.M.B. 704, Akure)

Abstract

The consumption of yoghurt is steadily increasing due to its recognized health benefits and versatility. However, the quality and nutritional content of yoghurt can vary depending on the source of milk used in its production. This study investigates the physicochemical, sensory, microbial, risk assessment and functional properties of fresh milk-based yoghurt and powdered milk-based yoghurt. 15 Samples of yoghurts coded: LZS, LZU, FFS, FFU, TYS, TYU, TSS, TJU, CYS, CYU, HYS, LZG, CGY, TJG and LZF were bought from supermarket in Nigeria. The ranges for physicochemical properties were pH (4.49 – 5.23), conductivity (3588 – 4988mS/cm), density (2.09 – 2.26g/cm³), viscosity (422 – 493mPa.S), titratable acidity (0.00011 – 0.00013%), moisture (70.40 – 89.30%), ash (1.37 – 5.70%), fat (4.3 – 4.81%), and protein (5.63 – 28.94%). The average concentration (mg/kg) of Na, Mg, K, Ca, Fe, Zn and Cu are 595.53, 280.00, 395.00, 1956.30, 12.14, 1.31 and 0.27 respectively, while Cd was not detected in all samples. Target Hazard Quotient, (THQ) for Fe, Zn and Cu in all samples were

Suggested Citation

  • Muraina Mutairu Omoniyi & Amoo Isiaka Adekunle* & Josephine Odunayo Ilade, 2026. "Nutritional Composition, Physicochemical Properties, Microbial Quality, Functional Properties and Risk Assessment of Organic and Inorganic Yoghurt," International Journal of Research and Innovation in Applied Science, International Journal of Research and Innovation in Applied Science (IJRIAS), vol. 11(2), pages 232-250, February.
    • Handle: RePEc:bjf:journl:v:11:y:2026:i:2:p:232-250
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