Extracts of four indigenous plant foods namely: Chrysophyllum albidum (Cal), Curcuma longa (Clo), Tetracapidium conophorum (Tco) and Piper guineese (Pgu) were screened for phytochemical endowment in order to gain insight to their pharmacological potentials with concomitant propensity for pro-lactic acid fermentation. The extracts were used in the formulation of substrate for preparation of modified yoghurt. Physicochemical and sensory properties of the modified yogurt were assessed in comparison to plain (unmodified) yogurt. Assessment revealed the presence of phytochemicals of therapeutic importance with pro-fermentation values principally, flavonoids, saponins, sugars and peptides in Clo and Cal. Alkaloids dominant extract exhibited anti-fermentation effects. Modified yoghurt preparations using Clo and Cal with respect to water (in place of extract) were characterized with improved quality. Titratable acidity (x10-2 g/ml); 140, 50, 45 and relative reducing power (x10-3 g/ml) of 9.53, 9.56, 1.38 were found for Clo – plain yoghurt (YOG) and YOG respectively. Comparatively to YOG, the extracts conferred assorted sensorial (P = 0.05) qualities with Clo - YOG most preferred. The extracts of the indigenous plant foods can be used to enhance the physical and healthier image of yoghurt.Key words: Plant foods extract, phytochemicals, yoghurt, physicochemical properties, healthier image, sensorial characteristics
