Quality Comparison of Flavoured and Non-flavoured Yoghurts from Animal and Vegetable Milk Sources

In this study, the physico-chemical, microbiological and organoleptic properties of flavoured and non-flavoured yoghurt samples made from powdered whole milk (PWM) and soymilk (SYM), were comparatively evaluated using standard methods. The results were significantly (p<0.01) different and showed that PWM yoghurt samples contained higher moisture (77.8 ± 0.025-78.21 ± 0.48%); lactose (1.02 ± 0.01-1.86 ±0.03%); crude fat (3.29 ± 0.10- 3.30 ±0.10%); TTA (total titratable acidity: 0.21 ±0.02- 0.25 ±0.01%) and pH (4.17 ±0.12-4.40±0.02) while SYM yoghurt samples recorded higher total solids (13.05 ± 2.01- 13.11 ±0.64%); ash (0.76 ± 0.02-0.79 ±0.04%); crude protein (3.35 ± 0.09 – 4.76 ±0.12%); crude fibre (0.81 ± 0.02 – 0.88 ± 0.01%) and specific gravity (0.82 ± 0.01-0.84 ±0.00). No lactose was detected in SYM yoghurt. There was significant (p<0.01) difference in the total microbial count of the two samples while some other non-identified growths were observed. Blind organoleptic evaluation results of the flavoured yoghurt samples showed significant (p<0.01) differences in the sensory attributes measured with PWM2 yoghurt being more generally acceptable than SYM2. However, no significant (p<0.01) effect of flavourings on general acceptability of the yoghurt samples was established

A Comparative Study of the Nutritive Factors and sensory acceptance of Juices from Selected Nigerian Fruits

The nutritive factors of the juices of three fruits: orange, pineapple and pawpaw were studied and compared using standard methods. Proximate analysis of the samples indicated that the nutritive factors investigated in the three juice samples were significantly different (p≤0.05). Orange juice contained 2.19% and 3.65% more moisture and 11.43% and 38.57% more crude protein than pineapple and pawpaw juices while pineapple juice had 40.16% and 45.08% more ash as well as 4.74% and 19.59% more energy content than the others. However, 40.0% and 65.71% more crude lipid, 22.39% and 14.79% more carbohydrates and 11.11% and 40.74% more crude fibre were observed in the pawpaw juice than orange and pineapple juices, respectively. The minerals and vitamin C content of the juices revealed that orange juice had 75.47% and 58.49% more Ca2+ and 31.42% and 11.33% more vitamin C than pineapple and pawpaw juices while pineapple juice had 16.67% more Mg2+ than orange and pineapple juices. Similarly, sensory evaluation showed a significant difference (p≤0.05) in taste, aroma and general acceptability of the juice samples whereas no significant difference (p≤0.05) was observed in the colour of the juice samples. Overall, pineapple juice had 4.82% and 21.69% more preference rating than orange and pawpaw juice samples

Physical Properties of African Kidney Bean (Phaseolus vulgaris) Relevant to its Processing

Physical properties of food and bio-materials are required to design systems appropriate for their processing. For this purpose, some physical properties of African kidney bean (Phaseolus vulgaris (L.)), were investigated. Various techniques including the micrometer screw gauge; water displacement; correlation; inclined plane and cone methods, were adopted. Results obtained revealed the sample had a major diameter of 0.982 ± 0.66cm; intermediate diameter of 0.724 ± 0.32cm; minor diameter of 0.716 ± 0.28cm; sphericity of 0.082 ± 0.05cm; roundness of 0.0742 ± 0.07cm; bulk volume of 57.237 ± 0.00cm3; solid volume of 32.0 ± 0.71cm3; bulk density of 0.708 ± 0.00g/cm3; solid density of 1.2659 ± 0.64g/cm3; specific gravity of 1.2659 ± 0.64; porosity of 44.1 ± 1.24%; estimated surface area of 48.750 ± 0.05cm2. Its coefficients of sliding friction on different surfaces were: plastic, 0.13 ± 0.02; plywood, 0.13 ± 0.01; galvanized metal, 0.10 ± 0.01. The sample had a low an angle of repose of 29.43 ± 0.76º from the cone it formed in its natural rest position which indicated that its processing equipments need not be designed to have steep angles in order to have free flow during operations

Tigernut Milk: A Nutritious but Under Utilized Food Ingredient

One of the under-utilized food ingredients in Africa and other developing economies is the Tigernut milk. In this study, the nutritional, physicochemical and sensory properties of tigernut milk were evaluated by comparing them with those of a popular animal milk product in Nigeria, the peak milk, using standard methods. The results showed that all the nutrient factors were significantly (PË‚0.05) different. There was a higher amount of moisture (10.95%) and crude protein (3.65%) in PM than TM. Conversely, there were higher amounts of crude fibre (93.33%) crude fat (61.96%), total ash (16.67%), and carbohydrates (77.59%) in TM than PM. With the exception of pH and total titrable acidity, the other physicochemical properties varied significantly (PË‚0.05). PM contained 11.76% 13.58% more total titrable acidity and total solids respectively than TM while TM had 65.39% more energy value than PM. Both milk samples showed mild acidic pH values of 6.63±0.03 and 6.64±0.13 for PM and TM, respectively. This suggests high susceptibility of both milk samples to microbial spoilage at ambient temperatures, hence, the need to stabilize them. Sensory evaluation showed that PM was 8.40%, 17.81%, 16.76%, and 6.06% more preferred to TM while the aroma of TM was 38.79% adjudged better than that of PM. Ultimately, all the sensory properties were significantly (PË‚0.05) different except colour and general acceptability