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Comparative Evaluation of Nutritional Composition and Sensory Attributes of Yoghurts Produced from Cow, Goat, Soy, Tiger-Nut and Coconut Milk Sources

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Title: Comparative Evaluation of Nutritional Composition and Sensory Attributes of Yoghurts Produced from Cow, Goat, Soy, Tiger-Nut and Coconut Milk Sources
Authors: Jiya, Mary Jummai, Balogu, Vincent Tochukwu, Majiya, Hussaini
Source: Direct Research Journal of Agriculture and Food Science; Vol. 13 No. 3 (2025); 9-15
Publisher Information: Direct Research Journals, 2025.
Publication Year: 2025
Subject Terms: Soybean milk yoghurt, Tiger-nut yoghurt, Coconut milk yoghurt, Cow and Goat milk yoghurt, Lactose intolerance
Description: Soy bean milk, tiger nut milk and coconut milk are plant-based milk, while cow milk and goat milk are animal-based milk used for production of yoghurt. The objective of this study was to evaluate the nutritional composition and sensory profiles of the yoghurt made from different milk sources such as cow, goat, soy bean, tiger-nut and coconut. The nutritional content of the yoghurt products samples was determined with standard methods, while for the sensory profiles (20)- trained panellists of both male and female were enrolled for the sample’s evaluation. The yoghurt samples were assessed for colour, aroma, taste, texture and overall-acceptability. The results reveal that coconut milk yoghurt (CNY) have a higher carbohydrate content (18.04%), cow milk yoghurt (CMY) have (12.26%) and soy bean milk yoghurt have (10.80%), while least carbohydrate content is found in tiger nut milk yoghurt TNY (8.66%) and goat milk yoghurt GMY (3.04%). The moisture content was high in all the samples GMY (91.39%), TNY (85.82%), CMY (83.73%), SMY (78.23%) and CNY (77.52%); SMY with the highest content of protein (8.85%) and CMY with the lowest content of protein (3.81%), ash content was high in SMY (0.50%) and low content in TNY (0.20), while the fat content is high in CNY (5.92%) and low in SMY (2.17%). The SMY had the highest Na content (192.85%), CNY had the highest P content (4.06%), GMY had the highest Mg content (12.62%), and CMY had the highest content of Ca (16.05%). The sensory evaluation results reveal that the yoghurt products of SMY, TNY and CMY are acceptable in colour, aroma, texture, taste and overall-acceptability compared to CNY and GMY yoghurt products. The results revealed that the plant-based milk yoghurt as non-dairy products with the ability of a good distinct nutritious and healthy source of protein that can be used as substitute for dairy products compared to animal-based milk yoghurt.
Document Type: Article
File Description: application/pdf
Language: English
ISSN: 2354-4147
Access URL: https://www.ajol.info/index.php/drjafs/article/view/302478
Rights: CC BY NC ND
Accession Number: edsair.78975075580c..99c15ec40cd92da44e918a90ac7bd9ad
Database: OpenAIRE
Description
Abstract:Soy bean milk, tiger nut milk and coconut milk are plant-based milk, while cow milk and goat milk are animal-based milk used for production of yoghurt. The objective of this study was to evaluate the nutritional composition and sensory profiles of the yoghurt made from different milk sources such as cow, goat, soy bean, tiger-nut and coconut. The nutritional content of the yoghurt products samples was determined with standard methods, while for the sensory profiles (20)- trained panellists of both male and female were enrolled for the sample’s evaluation. The yoghurt samples were assessed for colour, aroma, taste, texture and overall-acceptability. The results reveal that coconut milk yoghurt (CNY) have a higher carbohydrate content (18.04%), cow milk yoghurt (CMY) have (12.26%) and soy bean milk yoghurt have (10.80%), while least carbohydrate content is found in tiger nut milk yoghurt TNY (8.66%) and goat milk yoghurt GMY (3.04%). The moisture content was high in all the samples GMY (91.39%), TNY (85.82%), CMY (83.73%), SMY (78.23%) and CNY (77.52%); SMY with the highest content of protein (8.85%) and CMY with the lowest content of protein (3.81%), ash content was high in SMY (0.50%) and low content in TNY (0.20), while the fat content is high in CNY (5.92%) and low in SMY (2.17%). The SMY had the highest Na content (192.85%), CNY had the highest P content (4.06%), GMY had the highest Mg content (12.62%), and CMY had the highest content of Ca (16.05%). The sensory evaluation results reveal that the yoghurt products of SMY, TNY and CMY are acceptable in colour, aroma, texture, taste and overall-acceptability compared to CNY and GMY yoghurt products. The results revealed that the plant-based milk yoghurt as non-dairy products with the ability of a good distinct nutritious and healthy source of protein that can be used as substitute for dairy products compared to animal-based milk yoghurt.
ISSN:23544147