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COMPARATIVE ANALYSIS OF YOGURT FROM BAMBARA GROUNDNUT AND SOYBEANS
ABSTRACT
The study investigated the physico-chemical, sensory, and microbiological attributes of plain yogurt derived from the milks of bambara groundnut and soybeans. To achieve this, milks were prepared from bambara groundnut and soybean sources, and then subjected to fermentation using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus strains, resulting in the production of yogurt. These yogurt samples were subsequently stored at two different temperatures, 7°C and 27°C, for a period of 9 days, during which their quality was closely monitored.
The findings of the study revealed several noteworthy trends. Firstly, the pH levels of both soy and bambara yogurts experienced a decrease over the storage period, regardless of the temperature conditions. This decline in pH was concomitant with a corresponding increase in titratable acidity. Furthermore, the total solids and apparent viscosities of the yogurt samples exhibited different behaviors depending on the storage temperature: they increased at 7°C but decreased at 27°C during the storage duration. Notably, bambara yogurt received higher sensory acceptability scores when compared to soy yogurt.
Microbiological analysis indicated that lactic acid bacteria (LAB) were the predominant microorganisms in the stored yogurt samples. The LAB count decreased in yogurts stored at 7°C, while it increased in those stored at 27°C over the storage period. Similar trends were observed in the counts of total aerobic bacteria, yeast, and molds. Importantly, no pathogenic bacteria such as Salmonella, Coliform, or E. coli were detected in any of the yogurt samples, highlighting their safety.
In conclusion, the study demonstrated that yogurt of acceptable quality and safety can be successfully produced from bambara groundnut and soybean milks. These findings offer valuable insights into the potential utilization of alternative plant sources for yogurt production, emphasizing their physico-chemical attributes, sensory appeal, and microbiological safety under varying storage conditions.
COMPARATIVE ANALYSIS OF YOGURT FROM BAMBARA GROUNDNUT AND SOYBEANS. GET MORE FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
