Effect of pre-treatment methods on the physicochemical and anti-nutritional properties of Bambara groundnut yoghurt

Salami, Khadijat O.; Karim, O. R.; Belewu, M. A.; Olapade, Gbemileke M.

doi:10.4038/cjs.v49i4.7822

Cited by 6 publications

(6 citation statements)

References 35 publications

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“…Sensory attributes the yoghurt samples the sensory evaluation results revealed that the panelists generally accepted all the yoghurt samples as shown in Table 6. The current result is in line with the past reports that showed high consumers' acceptability of yoghurt produced from other vegetable sources such as soymilk (Salami et al, 2020) and Bambara groundnut milk (Falade et al, 2015), respectively.…”

Section: Total Fungal Countsupporting

confidence: 92%

“…The result obtained in this study is similar to the 12.4-14.50% previously reported for soy yoghurt (Osundahunsi, Amosu and Ifesan, 2007). (Salami et al, 2020) for Bambara groundnut yoghurt. The viscosity of yoghurt has been found to be dependent on the lactic acid production.…”

Section: Total Soluble Solids Of the Yoghurtmentioning

confidence: 99%

“…The alternatives for cow milk, which have increased the utilization of most of the underutilized legumes, were explored by most researchers to produce cheap and available milk and milk-like products to the teeming population. For instance, Bambara groundnut milk was used for the production of yoghurt either in isolation or mixed with milk from animal or other vegetable sources with resultant effect of improved nutritional contents and products of high consumers' acceptability (Bristone, BadauIgwebuike and Igwegbe, 2015, Falade et al, 2015, Balogun et al, 2017, Salami, Karim, Belewu and Olapade, 2020.…”

Section: Introductionmentioning

confidence: 99%

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Comparative studies of yoghurt produced from animal and selected imitation vegetable milk

Arise

Malomo

Jacob

et al. 2022

Nutrire

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In this study, the possibility of producing yoghurt from both plant and animal sources was explored.Hence, a comparative study was carried out on the yoghurt samples that were produced from cow milk (CM), oat akes (OM) and African yam beans (Sphenostylis stenocarpa) (AYB). The physicochemical and organoleptic properties as well as the microbial stability of the yoghurt samples were analyzed using standard methods. The proximate compositions (moisture, fat, protein, bre, ash and carbohydrate) of the samples were 85.

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Section: Total Fungal Countsupporting

confidence: 92%

Section: Total Soluble Solids Of the Yoghurtmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparative studies of yoghurt produced from animal and selected imitation vegetable milk

Arise

Malomo

Jacob

et al. 2022

Nutrire

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“…Obviously the addition of the tiger nut milk to the skimmed milk yoghurt increased the total dissolved solid present but the reason for the reduction observed in the full cream yoghurt could not be ascertained. The value recorded in the study was lower compared to the value recorded is the study of Salami et al [23] where pretreated bambara groundnut was used in the production of the yoghurt.…”

Section: Discussioncontrasting

confidence: 78%

Quality evaluation and microbial enumeration of plant based probiotic yoghurt from powdered milk and tiger nut milk

Abdulraheem I. A,

Daramola A. S,

Adebayo T. K.

2023

World J. Adv. Res. Rev.

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Some commercial yoghurt manufacturers have promoted the usage of artificial thickening and binding agents in the production of yoghurt. These substances, most of which are chemically synthesized could be dangerous. The purpose of this research is to assess the physicochemical characteristics of yogurt made from full cream milk, skimmed milk, and tiger nut milk. It also aimed to estimate the total aerobic plate count, total coliform count, and total mold count of the products for microbiological analyses. The powdered milk samples were reconstituted into liquid and the sorted-clean tiger nut was blended in order to extract the milk. Tiger nut milk proportion of 20 to 30 % was incorporated into the liquid milk before fermentation. The harvested yoghurt was assayed for sensory, physicochemical and microbial analyses. The result obtained showed a level of significant difference (p < 0.05). Among the samples produced, sample G has the least acceptable value 5.00 while sample C had the highest acceptable value 7.05 across the sensory scores. The values obtained from the physicochemical analysis showed that pH value ranged from 3.67 to 4.97. For TDS and titratable acidity (TA), the values ranged from 4.53 to 6.72 x 102 ppm and 0.62 to 0.87 respectively. None of the yoghurt samples had coliform growth on the medium after the incubation period while total viable count ranged from 78.67 to 227.33 cfu/ml and total mould count ranged from 16.67 to 56.67 sfu/ml at a dilution factor of 102. Tiger nut milk can be used in the production of yoghurt as a possible substitute because of its nutritional content and health advantages. Therefore, it is imperative to assert that the use of tiger nut milk in the manufacturing of yoghurt will improve the quality of yoghurt and ultimately result in a desired product.

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“…Making the flour from cowpeas A combination of germination and toasting pretreated the cowpeas. These pretreatments refer to [15]. Three litres of water were used to soak one kilogram of cowpea seeds at a 1:3 (w/v) ratio for a whole day.…”

Section: Methodsmentioning

confidence: 99%

Antioxidative properties and sensory evaluation of white bread containing pre-treated cowpea (Vigna unguiculata L) flour

Setiyoko,

Perwita Sari

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Cowpea (Vigna unguiculata L.) has limited characteristics since it has a high content of antinutritional properties. The pretreatment process by a combination of germination and roasting of cowpeas, called pretreated cowpea was done to prepare the flour made from cowpeas. The purpose of the study was to investigate how the pretreatment of cowpea flour affected the antioxidant content and other characteristics of white bread. This study used 0-10.4% (w/w) of the flour as a wheat flour substitute for making white bread. The dough was baked at 175°C for 40 minutes. The results showed that substituting pre-treated cowpea flour affected the bread colour, volume expansion, total phenolic content as well as antioxidant capacity. Pre-treated cowpea flour enhanced the total phenolic compound, antioxidant activity, moisture content, and darker colour, whereas the expansion rate was reduced. The best formula was found by using 5.2% of pretreated cowpea flour. It has good characteristics at colour properties, volume expansion by 12.14%; moisture content was 27.62%, total phenol was 86.24 mg GAE/100 g, antioxidant activity was 29.67 %RSA, and sensory score was 3.75 (preferred). Therefore, the pre-treated cowpea flour can be utilized as a natural antioxidant source in white bread recipes.

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Effect of pre-treatment methods on the physicochemical and anti-nutritional properties of Bambara groundnut yoghurt

Cited by 6 publications

References 35 publications

Comparative studies of yoghurt produced from animal and selected imitation vegetable milk

Comparative studies of yoghurt produced from animal and selected imitation vegetable milk

Quality evaluation and microbial enumeration of plant based probiotic yoghurt from powdered milk and tiger nut milk

Antioxidative properties and sensory evaluation of white bread containing pre-treated cowpea (Vigna unguiculata L) flour

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