ABSTRACT

The study evaluated the physicochemical properties and microbial qualities of yoghurt analogue from blends of pigeon pea and soybean milk. Pigeon pea and soybean seeds were procured and processed into milk. The milk obtained from them were formulated by blending them in ratios of 0:100, 10;90, 20:80, 30:70 respectively while 100 % cow milk yoghurt produced from powdered cow milk served as the control. Yoghurt was produced from the blends. The resulting products were evaluated for their vitamin, physicochemical, mineral and microbial load composition using standard analytical methods. The statistical analysis was carried out using one-way ANOVA at 95 % confidence level. Result showed that vitamin composition ranged from 19.62 to 114.84ug/100 g, 0.18 to 0.30 mg/100 g, 0.27 to 0.40 mg/100 g, 0.56 to 0.96 mg/100 g and 0.27 to 1.65 mg/100 g for vitamin A, vitamin Bl, vitamin B2, vitamin B3 and vitamin E respectively. The physicochemical composition ranged from 4.72 to 5.13, 0.58 to 0.86 %. 928.34 to 1754.99 cp and 21.43 to 30.35 % for pH, total titrable acidity, viscosity and total solid. The mineral composition ranged from 169.42 to 288.14 mg/100 g, 57.32 to 80.36 mg/100 g, 13.67 to 60.34 mg/100 g, 103.51 to 244.65 mg/100 g, 131.26 to 316.73 mg/100 g, 1.95 to 2.42 mg/lOOg and 1.37 to 1.93 mg/100 g for calcium, sodium, magnesium, phosphorus, potassium, iron and zinc respectively. The microbial load ranged from 6.96 x 108 cfu/ml to 9.33 x 10* cfu/ml, 1.12 x 103 cfu/ml to 6.85 x 102 cfu/ml for total bacterial count and total fungal count while total coliform count was not detected. This research work has shown that yoghurt of acceptable quality can be produced from pigeon pea and soybean milk blends, moreso this yoghurt has be found nutritious which can help alleviate health related issues like lactose intolerance and improve malnutrition in developing countries.