+44-7897-074717 Full Length Research Article
Quality assessments of yoghurts produced from local plant raw materials {Cajanus cajan (fiofio), Vignia ungiculata (akidi oji) and Vignia subterranean(okpa)}
Author(s): Eberechukwu Akalihu Udensi, Sunday Onyekwere Eze, Ahamefula Anslem Ahuchaogu and Chioma Ernest Ubiji*
Challenges of food security in developing countries has in recent years made researches to be directed towards the development of foods with improved protein quality by the use of blends of legumes and cereals which are considered to be nutritionally balanced. In this wise, yoghurts were produced from local plant raw materials and their blends including Cajanus cajan (Fiofio), Vignia ungiculata (Akidi oji) and Vignia subterranea (Okpa) which are underutilized local foods. Commercial Cowbell milk was also used for the yoghurt production as control. The work also assessed the effect of using sorghum and millet steep waters as starter cultures as a possible replacement for the commercial starter cultures which encompasses lactic acid producing bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus). 22 yoghurt samples were prepared (A1234, B1234, C1234, D, E123, F1234 and G123.. View More»
DOI:
http:/dx.doi.org/10.14303//ajfst.2023.006