Effects of Storage on Physicochemical Properties and Microbiological Qualities of African Breadfruit-Corn Yoghurt

Abstract

African breadfruit-corn milk was obtained from blend of extracts of African breadfruit (Treculia africana var africana) and sweet corn (Golden cob F1) on 60:40 proportions. The breadfruit-corn milk was fermented to give a yoghurt-like product using inoculums from activated batch of dried starter culture and previously made breadfruit-corn milk. The breadfruit-corn yoghurt was stored in the refrigerator for four weeks, during which changes in physicochemical properties and microbiological qualities were examined weekly against commercial dairy yoghurt. It was found that changes in total solids, pH, titratable acidity, apparent viscosity, syneresis, water holding capacity followed similar trends, except for the whey drainage of the commercial dairy yoghurt which was constant at 0.00. The two yoghurt samples also exhibited similar microbiological changes during the period of study. Thus suggesting that non-dairy yoghurt from African breadfruit-corn milk shared common keeping characteristics with the dairy yoghurt.

Fatty acid, amino acid composition and effects of soaking temperatures on physicochemical qualities of <i>Hibiscus cannabinus</i> seed extract

“…The kenaf seed extracts for the seeds soaked at 25 and 35 o C had significantly higher ash content (0.59 and 0.54 %, respectively) than the kenaf seed extracts of the seeds soaked at 45, 55 and 65 o C. This variation is due to the slower rate of water absorption at lower temperature as observed in our earlier studies (Ibrahim et al, 2022). The ash content (2.46 % and 1.88 %) reported for corn milk and breadfruit extracts, respectively (Ifediba and Nwabueze, 2018) were higher than the ash content found for the kenaf seed extracts for the different soaking temperatures of the seed. High mineral content in vegetable extracts has been attributed to a high ash content (Odu et al, 2012).…”

“…The seed soaked at 25 o C had significantly higher soluble solids content of 8.80 o Brix and extracts obtained from seeds soaked at 55 and 65 o C had the least soluble solids content of 7.87 and 7.97 o Brix, respectively. These values were lower than the total soluble solids content (10.40 o Brix) for soybean extract (Ifediba and Nwabueze, 2018). The total soluble solids content of the extracts negatively correlates (r = -0.77) with the extraction yield of the extracts.…”

“…There are no significant (p ≥ 0.05) differences in the moisture, crude protein, crude lipid and carbohydrate content of the extracts for the seeds soaked at different soaking temperatures. These findings concurred with the findings of Toda et al (2007) for the effect of extraction temperatures of soybean extractswhich were reported not to be significant on the protein, fat and carbohydrate contents of the soybean extracts.The moisture content for the extract range from 91.11-91.73 %, these values do not agree with the range of moisture content (85.30-89.60 %) found for different vegetable extracts (Ifediba and Nwabueze, 2018;Ukwuru and Ogbodo, 2001). Moisture content depends on the seed-to-water ratio during grinding and extraction.…”

“…However, the values were higher than the protein content of 2.66-2.81 % reported for soybean extract by Odu et al (2012). But, lower than 3.91 % for corn seed extract, 4.76 % for breadfruit extract (Ifediba and Nwabueze, 2018). Soaking is known to enhance the softness of plant seed, reduce the slurry particle size and improved protein solubility (Ifediba and Nwabueze, 2018).…”

Quality Characteristics of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

“…African breadfruit seed flour has been used in production of breakfast cereals and snacks [15]. Ifediba and Ozoh [16] reported the successful production of yoghurt -like product from aqueous extracts of African breadfruit and corn. However, there are no reports of the use of partially hydrolyzed African breadfruit in the production of soy yoghurt.…”