Effects of Utazi leaf (Gongronema latifolium) and Aloe vera (Aloe barbadensis) on the quality attribute of formulated herbal yoghurt

Abstract

The effect of utazi leave and aloe vera on the quality attribute of formulated herbal yoghurt was studied. Utazi leaf was processed into extract sorting, washing, mashing, sieving, and packaging while aloe vera was processed into paste cleaning, washing, blending, sieving, packaging and refrigeration. Herbal yoghurt was produced from mixture of utazi extract/aloe vera and plain yoghurt at different ratios (WFMA = 297 mL plain yoghurt and 3 mL utazi extract; YC = 300 mL plain yoghurt only; YU1 = 297 mL plain yoghurt + 3 mL utazi extract; YU2 = 294 mL plain yoghurt + 6 mL utazi extract; YAV1 = 297 mL plain yoghurt + 3 mL aloe vera paste; YAV2 = 294 mL plain yoghurt + 6 mL aloe vera paste. The herbal yoghurts samples were subjected to proximate, micronutrients, microbial, phytochemical, sensory properties analysis using standard methods. The proximate composition results of the herbal yoghurt showed that the crude protein varied from 4.75 to 5.75%, fat 3.35 to 4.52%, ash 1.55 to 2.01%, fiber 0.09 to 0.97%, moisture 78.1 to 82.73% and carbohydrate 6.99 to 10.20%. Calcium, Magnesium, vitamin A and E contents ranged from 13.95 to 14.52, 0.90 to 2.50, 1.99 to 3.55 and 5.00 to 6.00 mg/100 g-1, respectively. Microbial results showed that the mould count for the control (YC) had higher total viable count 15x107 (CFU/mL-1) and higher mould count 15x107 (CFU/mL-1) compared to the composite herbal yoghurt. The phytochemical analyses of the herbal yoghurt values showed tannin to range between 0.12 and 0.51%, alkaloids 1.05 to 4.10 % and saponin ranged from 2.05 to 5.05. The sensory results of the herbal yoghurt showed that taste ranged from 6.15 to 7.35, consistency 6.35 to 6.95, appearance 6.70 to 7.45, mouthfeel 6.20 to 720, aroma 6.30 to 7.30, aftertaste 5.00 to 7.15 and over all acceptability ranged from 6.20 to 8.00.