+44-7897-074717Igbabul, Bibiana, Shember, Joseph and Amove,Julius
The proximate composition, microbiological and sensory properties of 5 different commercial yoghurt, (coded as Y1, Y2, Y3, Y4and Y5 yoghurt) sold in Makurdi metropolis were analyzed. The result of the proximate composition indicated that, the fat, Crude fibre, moisture and carbohydrate contents of the yoghurt samples differs significantly (p<0.05). However there was no significance difference (p>0.05) between the protein content of Y1 yoghurt and Y5 yoghurt, and also between the ash content of Y2 yoghurt and Y4 yoghurt. The result showed that, the total solids content, total solids non-fat content and viscosity of all the samples differed significantly (p<0.05). There was no significance difference (p>0.05) between the titratable acidity of Y1, Y3 and Y5 yoghurt, but result deferred from that of Y2 and Y4. The microbiological analysis indicated that, Y2 yoghurt had the highest bacterial load of 1.77x104cfu/ml while Y4 yoghurt recorded yeast and mould count of 5.8x102cfu/ml. From the result of the organoleptic analysis, there was a significance difference (p<0.05) in appearance between Y1 yoghurt Y2 yoghurt. There was also a significance difference (p<0.05) between Y2 yoghurt and Y3 yoghurt in aroma, the taste of Y2 and Y4 yoghurt, Y5 and Y4 yoghurt differed significantly (p<0.05). However, there was no significance difference (p>0.05) between all the yoghurt samples in the texture and overall acceptability.
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