Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max).
Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp. thermophilus to produce yoghurt. The yoghurts were stored at 7 °C and 27 °C for 9 days and their quality monitored. Results showed that pH of soy and bambara yoghurts decreased during the storage period for both storage temperatures. This decrease in pH was accompanied by simultaneous increase in titratable acidity. Total solids and apparent viscosities of soy and bambara yoghurts increased at 7 °C, but decreased at 27 °C during storage period. Bambara yoghurt received higher sensory acceptability than soy yoghurt. Predominant microorganisms in the stored yoghurts were lactic acid bacteria (LAB). The LAB count in the yoghurts stored at 7 °C decreased but increased at 27 °C during the storage period. Similar trends were followed by total aerobic bacteria, yeast and moulds counts. Pathogenic bacteria such as Salmonella, Coliform and E. coli were absent in all the yogurt samples. Yoghurts of acceptable quality and safety were produced from bambara groundnut and soybeans.
Department of Food Technology, University of Ibadan, Ibadan, Nigeria.
Kolawole O
KO
Falade
Department of Food Technology, University of Ibadan, Ibadan, Nigeria.
Opeolu M
OM
Ogundele
Department of Microbiology, University of Ibadan, Ibadan, Nigeria.
Adenike O
AO
Ogunshe
Department of Microbiology, Federal University of Technology, P.M.B. 704 Akure, Ondo State Nigeria.
Olanrewaju E
OE
Fayemi
Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute Ghana Atomic Energy Commission, P. O. Box LG 80, Legon, Accra, Ghana.
Fidelis C K
FC
Ocloo
Bambara groundnut; Fermentation; Quality; Soybeans; Yoghurt