NUTRITIONAL, PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF YOGHURT ENRICHED WITH MALTED PENNISETUM GLAUCUM, TELFAIRIA OCCIDENTALIS AND GLYCINE MAX

📄 Project Abstract

Yoghurt is a fermented milk product from an anaerobic fermentation of milk and milk products by the lactic acid fermentation through the action of majorly Streptococcus thermophilus and Lactobacillus bulgaricus. Other microorganisms like Lactobacillus acidophilus, Lactobacillus subsp. casei, and bifidobacteria are also used in yoghurt fermentation (FAO/WHO,1977; Priyanka et al., 2012).Yoghurt is formed when milk is coagulated, or form curds by the work of lactic acid or its degree present or introduced into milk enough to coagulate it (Priyanka et al., 2012). According to Priyanka et al., (2012), yoghurt is known to be a functional food because it contains probiotics and helps in the improvement of specific functions in human health. Functional food are foods that includes probiotics, prebiotics and symbiotics, and are consumed for specific health benefits or functions. They could be in forms of drug supplements or food. Probiotics are known to be live microbial feed supplements that b...