ABSTRACT

 In this study, yoghurt was produced using a combination of Streptococcus thermophillus, Lactobaccillus bulgaricus and Lactobaccillus acidophillus as starter culture. Citrullus lanatus (watermelon) and Citrus aurantifolia (lime), blended at a ratio 98:2, 95:5, 90:10, 85:15, 80:20 and 75:25 respectively were used to produce wine using Saccharomyces cerevisiae. The six wine samples were mixed with the yoghurt at a ratio of 50:50 and evaluated for nutritional, sensory and microbial properties using the whole yoghurt sample as control. The percentage fat, crude protein, carbohydrate, moisture and ash content of all the samples ranged from 0.151 to 3.15 %, 0.612 to 8.50 %, 4.10 to 8.31 %, 83.42 to 91.04 % and 0.42 to 0.73 % respectively, sodium, calcium, magnesium, phosphorus and potassium content of all the samples ranged from 1.00 to 37.00 mg/100g, 0.07 to 13.70 mg/100g, 9.03 to 12.00 mg/100g, 11.20 to 140.00 mg/100g, and 119.00 to 145.00 mg/100g respectively. Vitamin C and vitamin A contents of the samples ranged from 0.51 to 13.38 mg/100g and 102.30 to 560.62 IU respectively, the TTA, pH and Total solids content of the samples ranged from 1.31 to 1.71 %, 3.35 to 4.25 and 1.52 to 16.50 % respectively, sensory scores for appearance, taste, aroma and general acceptability ranged from 8.37 to 7.39, 8.70 to 7.10, 8.35 to 7.40 and 8.71 to 6.98 respectively, Total fungal count and Total coliform count of all the samples were <101 CFU/ml while the Total lactic acid bacteria count for all the samples ranged from <101 to 1.30×109 CFU/ml respectively. During assessment for 21 days, the pH of all the samples ranged from 3.61 to 4.25. There was no coliform detected. The total lactic acid bacteria count ranged from 8.05×107 CFU/ml to 1.30×109 CFU/ml while changes noticed for total fungal count during storage ranged from 4.0×101 CFU/ml to 2.5× 103 CFU/ml. Lactobaccillus acidophillus was detected from all the samples throughout storage and Esters were suspected to have been formed from the interaction between alcohol and lactic acids.The result of the evaluation showed a significant decrease (p< 0.05) in fat content, crude protein, ash content, sodium, magnesium, phosphorus, potassium, pH, total solids, sensorial taste and total viable count of lactic acid bacteria, while a significant increase (p< 0.05) in carbohydrate content, moisture, calcium, vitamin C, vitamin A, TTA, sensorial appearance, aroma and general acceptability.