Sharon Omolola Olukunle
Federal College of Animal Health and Production
Title: Nutritional evaluation and consumer’s acceptability studies of soy-yoghurt fortified with natural fruit
Biography
Biography: Sharon Omolola Olukunle
Abstract
The continuous increase in population and inadequate supply of protein has increased the occurrence of malnutrition in
developing countries. To meet the protein demands in developing countries, where animal protein is also grossly inadequate
and relatively expensive, there is need for alternative sources of protein. Hence, the potential of obtaining same from soymilk
fortified with appropriate fruit to enhance its acceptability. Soya-yoghurt juice was produced from the blend of soy-yoghurt
and pineapple juice. This was done in order to improve the nutritional quality and consumer’s acceptability of soy-yoghurt.
Different proportion of soy-yoghurt flavored with pineapple juice in ratio (90:5, 80:10, 70:15, 60:20, 50:25) were compared
with commercial yoghurt for proximate, pH, acidity and microbiological analysis. Sensory evaluation was conducted in order
to determine the consumer’s acceptability of the samples. The acceptable fruit soy-yoghurt was sample D with ratio 70:15 and
proximate composition; moisture content 81.65±0.50, protein 5.45±0.016, fat content 3.23±0.010, ash content 0.22±0.005.
Also, titratable acidity was 0.82±0.0005, pH 6.10±0.000 and brix level 10.27±0.065. Microbiological examination revealed that
the samples were within the acceptable minimum standards. There was no significant difference (P<0.05) in the total viable
count of the soy-yoghurt. The sensory evaluation shows that there was no significant difference in color, appearance, taste
and texture. The increase in protein demand in developing countries has thus led to finding this alternative source of protein,
incidence of cardiovascular disease and lactose intolerance being other contributing factors.