Sharon Olukunle
Lecturer, Federal College of Animal Health and Production Technology, Nigeria
Title: Nutritional evaluation and consumer’s acceptability studies of soy-yoghurt fortified with natural fruit
Biography
Biography: Sharon Olukunle
Abstract
The continuous increase in population and inadequate supply of protein has increased the occurrence of malnutrition in developing countries. To meet the protein demands in developing countries, where animal protein is also grossly inadequate and relatively expensive, there is need for alternative sources of protein. Hence, the potential of obtaining same from soymilk fortifi ed with appropriate fruit to enhance its acceptability. Soya-yoghurt juice was produced from the blend of soy-yoghurt and pineapple juice. Th is was done in order to improve the nutritional quality and consumer’s acceptability of soy-yoghurt. Diff erent proportion of soy-yoghurt fl avored with pineapple juice in ratio (90:5, 80:10, 70:15, 60:20, 50:25) were compared with commercial yoghurt for proximate, pH, acidity and microbiological analysis. Sensory evaluation was conducted in order to determine the consumer’s acceptability of the samples. Th e acceptable fruit soy-yoghurt was sample D with ratio 70:15 and proximate composition; moisture content 81.65±0.50, protein 5.45±0.016, fat content 3.23±0.010, ash content 0.22±0.005. Also, titratable acidity was 0.82±0.0005, pH 6.10±0.000 and brix level 10.27±0.065. Microbiological examination revealed that the samples were within the acceptable minimum standards. Th ere was no signifi cant diff erence (P<0.05) in the total viable count of the soy-yoghurt. Th e sensory evaluation shows that there was no signifi cant diff erence in color, appearance, taste and texture. Th e increase in protein demand in developing countries has thus led to fi nding this alternative source of protein, incidence of cardiovascular disease and lactose intolerance being other contributing factors.