Microbial and Quality Characteristics of Yoghurt Produced from Cow Milk, Soymilk and Baobab Fruit Pulp Blends

Mshelia, L. P*., Ndahi, T. E ., Peter, D., Shuwa, F. and Kasum, A. L.

Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, Borno State 600230, Nigeria

*Corresponding author’s Email: ladi.peter05@gmail.com, doi.org/10.55639/607.282726


The study aimed to assess the proximate, physicochemical, microbial and sensory characteristics of yoghurt produced from cow milk, soymilk and baobab fruit pulp blends. Six (6) different formulations of yoghurt were prepared at different rations (cow milk: soymilk: baobab fruit pulp) at 100, 80:10:10, 70:15:15, 70:20:10, 60: 30:10 and 50:30: 20% respectively. Where sample A (100% cow milk) and Sample G (market sample) are the control samples. Results showed that moisture, fat, protein, Ash and carbohydrate ranged from 78.90 – 88.93, 2.27 – 4.06, 4.03 -3.16, 0.28 -1.13 and 3.35 – 9.24% respectively. However, the carbohydrate and ash contents increased with the level of soymilk and baobab fruit pulp addition. The pH ranged from 3.03 4.42 and sample A had the highest pH and Titratable acidity while Sample G had the highest viscosity. Total solids ranged from 12.51 -13.94 and sample F had the highest total solid. Also, the total solid increased with an increase in baobab fruit pulp. Among all the yoghurt samples, sample A had the total viable count and total coliform count. The sensory evaluation result showed significant differences (p<0.05) in all the organoleptic attributes analyzed. Sample A is the most preferred in terms of colour, taste, and appearance and has the highest overall acceptability score followed by sample F. From this study, it can be concluded that yoghurt enriched with baobab fruit pulp blends is also acceptable and an alternative to produce affordable yoghurt with good health benefits to consumers


Baobab fruit pulp,
Proximate composition,
Microbial qualities