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(either fermented with commercial starter or maize steep water) and that of the dried powdered milk yoghurt fermented with maize steep water. Soymilk yoghurt fermented with commercial starter contained the highest moisture, the least carbohydrate and the least total solid, 94.07%, 0.81% and 5.89 g/100 g, respectively. The commercial yoghurt recorded the highest phosphorous and calcium 59.09
and 49.60 ppm, respectively. There was no significant difference (p<0.05) in the total viable count of soymilk yoghurt fermented with commercial starter and soymilk yoghurt fermented with maize steep
water. Soymilk yoghurt fermented with maize steep water compares well with the other yoghurt samples organoleptically and costs less to produce.