Production and Quality Evaluation of Flavoured Yoghurt from Graded Levels of Sweet Variety of African Bush Mango "Ugiri" (Irvingia gabonensis) Juice and Pulp

Abstract

Yoghurt was produced and flavoured with graded levels of African bush mango juice (ABMJ) and pulp (ABMP). African bush mango (Irvingia gabonensis) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined using standard procedures. The results showed that the pH of the yoghurt ranged from 4.77 to 5.01. Plain yoghurt (PY) served as the control. The protein, ash, fat and fibre contents decreased with increase in African bush mango juice and pulp while the moisture content increased with increase in African bush mango juice. Micro-nutrient (vitamin A and C) increased with increased level of African bush mango juice and pulp in the yoghurt while (phosphorus and calcium) decreased with increased level of African bush mango juice and pulp in the yoghurt. The reducing sugar increased with increased level African bush mango juice and pulp content of the formulated yoghurt. The total viable count and lactic acid bacteria ranged from 1.2×10 5 to 2.7×10 5 cfu/ml and 7.5×10 4 to 1.2×10 5 cfu/ml respectively. High mean values (7.95) were obtained for the plain yoghurt (control) for all sensory attributes (colour, flavour, taste, aftertaste, consistency and mouth feel) therefore making the sample (PY) most preferred sample with an overall acceptability of 7.95. Sample (PY+ ABMP) 90:10 had the highest mean for general acceptability (6.70) compared to the other flavoured yoghurt samples and was second in overall preference. Samples containing 10, 20, 30% of African bush mango juice in yoghurt were generally acceptable while samples containing 40 and 60% of the juice were generally unacceptable. Samples containing 10 and 20% of African bush mango pulp in yoghurt were generally acceptable while samples containing 30, 40 and 50% of the juice were generally unacceptable. There was no significant (p<0.05) difference between the plain yoghurt and the flavoured yoghurt sample containing 10% African bush mango juice while the difference with the flavoured yoghurt containing 10% African bush mango pulp was significant(p<0.05).

Effect of hydrocolloid obtained from African Star Apple (Chrysophyllum albidum) fruit pulp on the physicochemical and sensory properties of Yoghurt.

“…The results showed that the protein content of some samples were found to be slightly lower than 2.70%. However, literature reviews have shown that the percentage of protein content of yoghurts samples have previously been reported in the range of 1.29-3.52% from other studies [20].…”

Physico-chemical and sensory characterization of camel milk yogurt enriched with persimmon (Diospyros kaki) fruit

“…Fat and protein contents decreased by the fortification of camel milk yogurt with persimmon pulp, ranging from 3.00% to 2.94% and 3.35% to 2.86%, respectively. Previous studies have shown that when the concentration of fruit pulp or juice increases in yogurt, a significant decrease in both protein content and fat percentage can be noticed; this decrease can be explained by the fact that fruit has a lower protein content compared to milk (Elsayed et al, 2020;Mbaeyi-Nwaoha et al, 2017).…”