Evaluating the suitability of Adansonia digitata fruit pulp for the production of yoghurt

  • M Abdullahi
  • FA Zainab
  • MM Pedavoah
  • U Bashir
  • MM Pedavoah
  • UB Sumayya
  • AD Ibrahim
Keywords: Adansonia, GC-MS, volatile metabolites, yoghurt.

Abstract

The potentials of neglected and under-utilized plant species (NUS) to enhance food security and safety has been highlighted in recent years. NUS have the potential to fight malnutrition and improve human health particularly in Africa. Despite their potentials, there is still a huge  knowledge gap as to their potential effect when used to fortify foods. This research was conducted to evaluate the suitability of Adansonia digitata fruit pulp for yoghurt production using different mixtures of milk and A. digitata fruit pulp powder in ratios of 4:1, 3:2, 2:3, 1:4 and 5:0. Proximate and mineral content analysis was conducted using the AOAC method. Sensorial analysis was done and the outcome informed the choice of  samples analysed for volatile compounds profile by GC-MS analysis of the chloroform extract. The proximate composition of the yoghurt samples increased with the addition of A. digitata pulp powder and the results  showed that the ratio of 2:3 had highest lipid content (5.5%) and fiber, 1:4 had highest protein content (5.65%) while commercial yoghurt had trace ash and no fiber. Calcium content was highest in the mixture; 2:3 and 4:1 (0.5 mg/kg), 2:3 had highest magnesium content (0.8 mg/kg) and  potassium content was highest in 4:1 (1250 mg/kg) respectively. Gas chromatography and mass spectroscopy (GC-MS) analysis revealed that 2:3 mixture had  eleven (11) volatile metabolites, 1:4 had (9) while plain powder also had (9) volatile metabolites. This study shows that  incorporation of A. digitata fruit pulp increased the bioavailability of  nutrients, minerals and a volatile metabolite with medicinal properties. The fortification of yoghurt in the ratio of 2:3 A. digitatato milk is suitable and could lead to reduction in yoghurt price and create job.

Keywords: Adansonia, GC-MS, volatile metabolites, yoghurt.
Published
2014-08-28
Section
Articles

Journal Identifiers


eISSN: 1997-342X
print ISSN: 1991-8631