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.: Home > Nature and Science > 2012 > Volume 10 Number 5 > Amakoromo ER, Innocent-Adiele HC, Njoku HO

Shelf-Life Study of a Yoghurt-Like Product from African Yam Bean

Amakoromo ER, Innocent-Adiele HC, Njoku HO
Department of Microbiology, University of Port Harcourt, Choba, P.M.B. 5323, Port Harcourt, Rivers State, Nigeria; worldclassasset@yahoo.com
Abstract :

The utilization of African yam bean for the production of yoghurt was studied. African yam bean milk was extracted from whole and dehulled seed, pasteurized and fermented with yoghurmet (a commercial yoghurt culture of Streptococcus thermophilus and Lactobacillus bulgaricus). Proximate composition and sensory properties of the yam bean yoghurt samples were evaluated to determine the shelf-stability of the products during refrigeration and room temperature storage.. The moisture, protein, fibre, fat, ash, carbohydrate and total solids of yam bean yoghurt from whole and dehulled seed differed significantly (p<0.05). The sensory properties of yam bean yoghurt samples were compared with soybean yoghurt. The sensory properties showed that sample stored at refrigeration temperature maintained good quality up to 21 days storage while samples stored at room temperature were of poor quality by the 4th day. The implication of these results is discussed.

Keywords :
African yam bean milk, Streptococcus thermophilus, Lactobacillus bulgaricus, shelf-stability, sensory properties

Date Deposited : 16 May 2016 20:19

Last Modified : 16 May 2016 20:19

Official URL: http://www.sciencepub.net/nature/

Volume 10, Number 5, - 2012 , ISSN 1545-0740

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