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Evaluation of the Suitability of Tigernut Milk and Tigernut-Cow Composite Milks for Yoghurt Production

Author

Listed:
  • I. A. Onyimba

    (University of Jos, Nigeria)

  • M. S. Chomini

    (Federal College of Forestry, Nigeria)

  • M. O. Job

    (University of Jos, Nigeria)

  • A. I. Njoku

    (University of Jos, Nigeria)

  • J. A. Onoja

    (University of Jos, Nigeria)

  • D. C. Isaac

    (University of Jos, Nigeria)

  • I. C. Isaac

    (University of Jos, Nigeria)

  • A. C. Ngene

    (University of Jos, Nigeria)

Abstract

The cost of animal milk used in yoghurt production in Nigeria has continued to rise, making the price of yoghurt to become prohibitive. This study investigated the suitability of tiger nut milk for yoghurt production. Five milk formulations prepared from tiger nut milk and cow milk were used to produce yoghurts. pH and titratable acidity (TA) of the milks and yoghurts were determined. The yoghurts were assessed for total plate count (TPC), total fungal count (TFC), fat content and sensory properties. Sensory properties were evaluated by a 10-man taste-panel using a 5-point hedonic scale. pH values of the yoghurts ranged from 3.94 – 4.68. TA values ranged from 0.56 – 0.64. TPC of the yoghurts ranged from 1.0 x 102 – 1.3 x 103 cfu/ml while TFC ranged from 0.1 x 101 – 0.3 x 101. The microbial counts of the yoghurt samples were within acceptable safety limits. The yoghurts were generally acceptable to the panelists. There were significant (P

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Handle: RePEc:epw:ejbio0:v:3:y:2022:i:2:id:17366
DOI: 10.24018/ejbio.2022.3.2.366
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