ABSTRACT

Fresh cow milk was purchased from Fulani hendsmen while strain of Streptococcus thermophillus coded (9) and Lactobacillus acidophilus (LAB 1 and 2) coded 10 and 13 respectively were obtained from microbiology laboratory in London Metropolis University in United Kingdom. The bacteria strains were purified from 15⁰C to 45⁰C on MRS medium. 40⁰C was observed best for optimal temperature with more viable (LAB) on the milk. Raw milk, 5% skimmed milk, was homogenized and pasteurized at (63⁰C for 30min) cooled to 45⁰C. 500ml of treated milk was inoculated in single with 1ml of (LAB) strain and incubated at 40⁰C or 9h. The samples was cooled and preserved for further use having commercial yoghurt as (control). Proximate, physicochemical and microbial analysis was carried out. There were significant decrease (P<0.05) in total bacteria count of fermented nono samples inoculated with Streptococcus thermophillus coded (9) and Lactobacillus acidophilus (LAB 1 and 2) coded 10 and 13 respectively after inoculation and fermentation with values (8.2 x 10⁶cfu/ml to 7.0 x 10⁶cfu/ml), (7.3 x 10⁶ to 6.3 x 10⁶cfu/ml) and (6.0 x 10⁶ cfu/ml to 5.9 x 10⁶ cfu/ml) respectively, while fresh milk recorded (1.60 x 10⁴cfu/ml). Control recorded no growth on total bacteria load, total viable count, and total coliform count. The total viable count of fresh milk was (1.45 x 10⁴ cfu/ml) while sample inoculated with Streptococcus thermophillus coded (9) and Lactobacillus acidophilus (LAB 1 and 2) coded 10 and 13 after inoculation and fermentation recorded (7.4 x 10⁵ cfu/ml to 4.9 x 10⁵ cfu/ml) (6.2 x 10⁵ cfu/ml to 4.0 x 10⁴ cfu/ml), (6.0 x 10⁴ cfu/ml to 5.9 x 10⁵cfu/ml) respectively.No growth of coliform on samples inoculated with Streptococcus thermophillus coded (9) and Lactobacillus acidophilus (LAB 1) coded (10) while sample inoculated with Lactobacillus acidophilus (LAB 2) coded 13 recorded counts from (3 x 10⁴ cfu/ml to 1 x 10⁴ cfu/ml) after inoculation and fermentation respectively, Crude protein of the samples ranged from (3.5 to 4.92%),sample coded (13) recorded the highest protein content while control was observed lowest, crude fiber of fermented nono samples and control has no significance difference (P>0.05) with the value (0.15 to 0.21%), ether extract of the samples ranged from (2.61 to 3.86%) as fermented nono samples coded (9, 13) recorded no significance  difference (P>0.05) with the values (3.85 and 3.86%) respectively, Ash content of the samples ranged from (0.72 to 1.21%), carbohydrate content of the samples ranged from (9.47 to 13.09%). Energy value of the samples ranged from (89.62 to 98.52%). However, control was significantly low in crude protein, fat and ash but has highest value in carbohydrate. The sensory attributes showed that control was significantly high in mouth feel, sweet, sourness, after taste, consistency and general acceptability than other samples. This might be influence of ingredients added during production of the control.