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Yogurt was produced from milk obtained from coconut and tigernuts, singly, or in combination with fresh cow milk, by fermentation using starter cultures of Lactobacillus bulgaricus and Streptococcus thermophilus (1:1 v/v) at 300C for 12h, and analyzed for its chemical, proximate and organoleptical qualities. The results obtained show that the pH of the various products ranged from 3.9-4.3; titratable acidity (% lactic acid) from 0.5-0.75, and crude protein (%) from 2.66-3.78. Yogurt produced from whole cow milk did not differ organoleptically (P> 0.05) from those produced from coconut + cow milk and coconut in all quality attributes (appearance, mouth feel, taste, aroma and sensory overall acceptability) but differed significantly (p < 0.05) from the other samples in appearance and sensory overall acceptability. This study has shown that it is feasible to prepare acceptable yogurt-like product from coconut and tigernuts, which should be of economic significance since cow milk is relatively expensive and highly perishable.
The Journal of Food Technology in Africa Volume 5 Number 4 (October - December 2000), pp. 132-134
Coconut and tigernut yogurts, sensory qualities