ABSTRACT

The project work evaluated the chemical and organoleptic properties of different flavoured yoghurts produced from tigemuts milk. Tigemuts milk were used for the production of various flavoured yoghurts. Two organic flavourants (ginger and lemon) and two synthetic flavourants (strawberry and vanilla) were employed. To achieve this, proximate analysis ofthe yoghurt samples was carried out and analyzed using IBM SPSS version 22.0. Results obtained showed that there were variations in the physio-chemical properties as well as the nutritional composition and acceptability. The pH varies from 4.73 to 5.47 and was lowest in the lemon flavoured yoghurt and highest in the commercial yoghurt which is the control. Conversely, titratable acidity was highest (0.41%) in the lemon flavoured yoghurt and lowest (0.24%) in the commercial yoghurt. Total solid was in the range of 12.75% to 13.32% in the products and 17.71% in the commercial yoghurt. The proximate composition also showed variations in which the protein content was between 1.64% (plane sample), 1.87% (ginger flavoured) and 2.41% in the commercial yoghurt. Ash content (0.43% - 0.89%), Fat (1.13% - 1.25%) and Fiber (0.13% - 0.19%), all varied significantly with the ginger flavoured yoghurt having higher values from the others. The mineral content showed slight significant variations of Calcium 18.04 - 25.40mg/100g, Magnessium 45.13 - 59.15mg/100g, Phosphorus 64.22 - 124.33mg/100g with higher values for the ginger and lemon flavoured yoghurts. Similar variations were obtained in the vitamin content where yoghurts with organic flavours (ginger flavour and lemon flavour) had higher Retinol (vitamin A) (13.28mg/100g and 12.09mg/100g) Niacin (vitamin B3) (0.44mg/100g and 0.49mg/100g) for the ginger and lemon flavoured yoghurts. The lemon flavoured yoghurt also had the highest vitamin C (49.90mg/100g) content as against 21.42 - 26.57mg/100g recorded for others. The commercial yoghurt had higher values and that was attributed to possible fortification during production. All the product were acceptable to the panelists with mean acceptability score in the range of 6.31 to 7.34 on the 9-point scale. Preference was given to the synthetic flavoured yoghurts, Vanilla 7.30 and Strawberry 7.74, and this could be attributed to the fact that both are familiar flavoure for yoghurts. The products developed from tigernuts milk (ginger flavoured yoghurt, lemon flavoured yoghurt, vanilla flavoured yoghurt and strawberry flavoured yoghurt) were all highly acceptable and not statistically different (P > 0.05) from the control (commercial yoghurt). Yoghurts made with tigemuts could be used in diets by young and old, pregnant and lactating mothers, for its high, protein, carbohydrate, fat, calcium, potassium, magnesium, vitamins A and C content. There is need for further development of food products based on tigernuts for households and commercial purposes to ensure food security. These in turn will increase its production and utilization, thereby making it more popular. There is also need for further experimental investigation geared towards ascertaining the nutritional quality of tigernut products, identifying microbial species and enzymes found in tigemuts and its products using standard cultural, morphological and biochemical characteristics.