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Vol.4 , No. 1, Publication Date: Jun. 7, 2017, Page: 8-13
, soy yoghurt (SY), cow/soy yoghurt (CSY) and commercial yoghurts (CMY), showed significant difference (P<0.05) in crude protein of (SY) 6.27% and cow/soy yoghurt (CSY) 6.87%. However, there was no significant difference between CSY and CMY 7.09%. The crude fat in SY (4.44%) differs significantly with that of CMY (4.79%) but there was no significant difference between CSY (4.64%) and CMY (4.79%). The ash content of CMY (0.98%) was higher compare to CSY (0.65%). No significant difference was observed in the moisture content of the three samples, but SY had the highest value (8.29%) of carbohydrate content. The percentage lactic acid of the samples was found to be significantly different (p<0.05) between CMY (0.89%) and CSY (0.74%). SY and CY had no significant different in (%) lactic acid (0.63%) and (0.59%) respectively. The result shows that potassium, phosphorus, and calcium contents were found to be higher in CSY and SY when compared to CY. Vitamin A content in all sample were significantly different (P<0.05). Vitamin B2 in SY (0.24mg/100mL) and CSY (0.25mg/100mL) had no significant different with CMY (0.21mg/100mL). Vitamin B12 in SY (0.35mg/100mL) had no significant difference (p<0.05) with CY (0.42mg/100mL), and CMY (0.36mg/100mL) samples. The result for sensory evaluation shows no significantly different (p<0.05) in colour of CY (7.10±1.06) and CSY (7.20±0.63. Taste and flavour in CY and CSY were significantly different (p<0.05). The result also shows that SY, CY, and CSY do not differ significantly in texture. The overall result showed that yoghurt from soy bean could compete favourably with the yoghurt from cow base-reference product. The % Nitrogen free extract and Energy values estimated showed that SY had the highest value compare to CMY.&picture=http://www.aascit.org/aascit/decorators/img/journal/919.jpg)
| [1] | Ezeonu Chukwuma Stephen, Department of Biochemistry, Federal University Wukari, Taraba State, Wukari, Nigeria. |
| [2] | Tatah Verwiyeh Silas, Department of Biochemistry, Federal University Wukari, Taraba State, Wukari, Nigeria. |
| [3] | Iyua Iorlumun, Department of Biochemistry, Federal University Wukari, Taraba State, Wukari, Nigeria. |
In this study, biochemical composition and sensory evaluation of yoghurts from soy, cow and commercial milk was carried out. Proximate analysis carried out on samples of cow yoghurt (CY), soy yoghurt (SY), cow/soy yoghurt (CSY) and commercial yoghurts (CMY), showed significant difference (P<0.05) in crude protein of (SY) 6.27% and cow/soy yoghurt (CSY) 6.87%. However, there was no significant difference between CSY and CMY 7.09%. The crude fat in SY (4.44%) differs significantly with that of CMY (4.79%) but there was no significant difference between CSY (4.64%) and CMY (4.79%). The ash content of CMY (0.98%) was higher compare to CSY (0.65%). No significant difference was observed in the moisture content of the three samples, but SY had the highest value (8.29%) of carbohydrate content. The percentage lactic acid of the samples was found to be significantly different (p<0.05) between CMY (0.89%) and CSY (0.74%). SY and CY had no significant different in (%) lactic acid (0.63%) and (0.59%) respectively. The result shows that potassium, phosphorus, and calcium contents were found to be higher in CSY and SY when compared to CY. Vitamin A content in all sample were significantly different (P<0.05). Vitamin B2 in SY (0.24mg/100mL) and CSY (0.25mg/100mL) had no significant different with CMY (0.21mg/100mL). Vitamin B12 in SY (0.35mg/100mL) had no significant difference (p<0.05) with CY (0.42mg/100mL), and CMY (0.36mg/100mL) samples. The result for sensory evaluation shows no significantly different (p<0.05) in colour of CY (7.10±1.06) and CSY (7.20±0.63. Taste and flavour in CY and CSY were significantly different (p<0.05). The result also shows that SY, CY, and CSY do not differ significantly in texture. The overall result showed that yoghurt from soy bean could compete favourably with the yoghurt from cow base-reference product. The % Nitrogen free extract and Energy values estimated showed that SY had the highest value compare to CMY.
Keywords
Proximate Analysis, Soy Milk Yoghurt, Cow Milk Yoghurt, Composite Yoghurt, Commercial Yoghurt, Starter Culture
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