ABSTRACT

The study was undertaken to determine the physicochemical, nutritional, chemical and sensory properties of yoghurts produced from blends of soybean and mung bean milks. Soybean and mung bean milks were blended at different ratios (I 00:0, 80:20, 50:50, 20:80 and 0: 100) and used to produce yoghurts while 100% cow milk was used to produce the control. Physicochemical, antinutrient, and sensory evaluations were conducted on the yoghurt formulations. The results of the physicochemical properties were in the range of 11.04-14.71 (ll.69)% Total solid, 1.105-1.137 (1.069)g/cm Specific gravity, 5.80-5.98 (5.53)% pH, 0.61- 0.65 (0.75)% Total titratable acid and 9.85-11.23 (l 0.45)% Brix; proximate composition were in the range of 85.28-88.96 (88.47)% moisture, 1.92-2.04 (1.13)% ash, 0.12-0.22% (0.00) fibre, 0.91-2.00% (2.84)% fat, 3.25-4.31 % (5.59)% protein, and 2.57-8.41 (2.95)% carbohydrate; minerals were ranged from 46.76-65.83 (208.28) Ca, 22.40-30.80 (13.60) Mg, 40.64-122.27 (54.47) K, 17.94-43.89 (58.53) Na and 88.93-166.24 (34.67)mg/100g Phosphorus; Vitamins were ranged from 14.50-17.93 (9.84)IU/100g vitamin A, 0.11-0.14 (0.07) thiamine, 0,03-0.04 (0.13) riboflavin, 0.15-0.32 (0.07) niacin and 0.27-2.15 (0.00)mg/l 00g vitamin C; Phytochemicals were ranged from 0.087-0.173 (0.000)% flavonoids, 0.117-0.153 (0.000) phenols, 0.000-0.073 (0.000) tannins and 0.020-0.107 (0.000)mg/l 00g alkaloids; while antinutrient contents were in the range of 1.91-2.45 (0.00)mg/g trypsin inhibitor, 0.05-0.11 (0.00)% phytate, 0.02-0.04 (0.00)% saponin and 3.08-5.05 (0.00)mg/g haemagglutinin. The plant-based yoghurts recorded acceptable sensory characteristics, although incorporating mung bean milk at a level above 50% resulted in low sensory quality compared to the control. A blend of at least 80% soybean and 20% mung bean will be ideal to produce organoleptically acceptable plant-based yoghurt with good physicochemical and nutritional properties. The study recommended that further efforts should be made to ensure commercialization of yoghurt based on blends of soybean and mung bean as a cheaper alternative to cow milk yoghurt.