Production And Evaluation Of Imitation Yoghurt Using African Breadfruit (Treculia Africana) Milk And Coconut (Cocos Mucifer) Milk

ABSTARCT

The possibility of using African breadfruit milk from African breadfruit (Treculia Africana) and Coconut milk from Coconut (Cocos Nucifera) in the production of yoghurt was evaluated. The yoghurt samples from the materials (African breadfruit, Coconut and hollandia yoghurt) were evaluated for microbial, proximate, physio-chemical and sensory characteristics. From the comparison made of the sensory attributes of the three sample of yoghurt, the yoghurt produced from African breadfruit and Coconut milk had the highest mean score in all parameters except for colour where the Coconut milk yoghurt and cow milk yoghurt were not significant different from each other. Therefore, sensory evaluation depicted that yoghurt made from African breadfruit milk and Coconut milk were rated alike in almost all the quality attributes indicating the feasibility of producing acceptable and affordable milk or yoghurt fi-om plant sources like African breadfruit(Treculia Africana) and Coconut (Cocos Nucifera).