Evaluation Of Imitation Yoghurt Made From Sprouted And Unsprouted Soybean Milk

ABSTRACT Imitation yoghurt was produced from soybean milk extract and was evaluated for their vegetative composition and acceptability with cow milk yoghurt. Assessment was based on the proximate composition, vitamins and quality characteristics and sensory evaluation. The result ohtaincd showed difference in the proximate composition. All the samples were high in moisture. content which ranged from 85.11% - 89.89%. Crude protein ranged from 3.74% - 4.23% with the sprouted sample having the highest value compared with others. Fat content ranged between 2.23%- 3.83%. Carbohydrate ranged between 2.99% - 6.68% of the three samples. Ash content had the range value of 0.56% - 0.84%. In the vitamin determination of Bl, B2. B3 and C, rated highest in the imitation yoghurt from soymilk. From the physiochemical analysis result, the pJI results of the various samples were cow milk (3.62), unsprouted soymilk (3.30) and sprouted soybean milk (3.44). Specific gravity ranged between 0.976 - l.030g/ml. Total solid value was between 10.21% - 14.86% and sugar content ranges between from 2.37-4.85. From the sensory evaluation comprising of aroma, taste, appearance and mouth feel showed preference on the cow milk yoghurt with the overall general acceptability score of range between 4.65- 7.35. From the microbial composition result, total plate count was ranged between 2.8 x 10' o 5.0 x Io"· coliform value range of the samples was from 2.6 x 10' to 3.3 x 10' and yeast and mold value of the sample ranged from 1.7 x 10°- 2.7 x 10°. This was able to establish the close nutritional gap between cow milk, unsprouted soymilk and sprouted soymilk yoghurt preparations. The nutritional values obtained from the proximate analysis of the yoghurt samples were comparable.