TABLE OF CONTENT

Title Page i

Certification ii

Dedication iii

Acknowledgement iv

Table of Contents v

Abstract vi

CHAPTER ONE

1.1 Introduction 1

1.2 Source of Plant Based Milk 2

1.3 Types of Plant Based Yoghurts/Fermented Milk Products 3

1.3.1 Coconut 4

1.3.2 Almond 5

1.3.3 Soy 6

1.3.4 Peanut 7

CHAPTER TWO

2.1 Fermentation of Plant Based Milk to yoghurt 8

2.2 Processing of Tiger Nut Yoghurt 9

2.3 Soy Milk 10

2.4 Tiger Nut 11

2.5 Proximate Composition of Dried Tiger Nut 12

2.6 Mineral Composition of dried Tiger Nut 13

2.7 Amino Acid profile of Tiger Nut 14

2.8 The Physico Chemical Properties of Yoghurts 15

CHAPTER THREE

3.1 Materials and Methods 16

3.1.1 Preparation of Coconut Yoghurt 17

3.1.2 Sample Preparation of Tiger nut 18

3.1.3 Tiger nut Yoghurt Extract 19

3.1.4 Soybean Yoghurt 20

3.1.5 Extraction and Preparation of Coconut Yoghurt 21

3.2 Proximate Analysis 22

3.2.1 Moisture Content Determination 23

3.2.2 Ash Content Determination 24

3.2.3 Carbohydrate Determination 25

CHAPTER FOUR

4.0 Result and Conclusion 26

4.1 Proximate Composition 27

CHAPTER FIVE

5.0 Conclusion 28

References 29
TITLE PAGE: PLANT BASED MILK TARGETED TO CURB

MENTAL HEALTH CHALLENGES.

 CERTIFICATION

This project has been read and approved and meeting the
requirement of the Department of Science Laboratory Technology, Institute
of Applied Science(IAS), Kwara State Polytechnic, Ilorin in partial fulfilment
of the award of National Diploma in Science Laboratory Technology.

MRS. NJOKU O. G. DATE

PROJECT SUPERVISOR

DR. OSENI T. O. DATE

HEAD OF UNIT

DR. IBRAHIM B.B. DATE

HEAD OF DEPARTMENT

EXTERNAL EXAMINER DATE

 DEDICATION

This project is dedicated to Almighty God for his mercy, guidance, protection,
provision and love over us during our National Diploma program.
 ACKNOWLEDGEMENT

‘’The race is not to be the swift or the battle to the strong, nor does food come
to the wise or wealth to the brilliant or favor to the learned, but time and chance
happen to them all’’.

Our infinite gratitude goes first to the ALMIGHTY GOD the most
gracious, the merciful for giving us the grace and divine protection even in the
time of difficulty all through our entire program in the institution and for
making our dream a reality.

Our gratitude goes to our amiable supervisor in person of MRS. NJOKU

OMOLOLA for her significant supervision and assistance given to make this
project a success. May ALMIGHTY GOD bless you ma.

We sincerely appreciate all our lectures for the knowledge they impacted
on us one way or the other throughout my program. We also appreciate our
H.O.D
ABSTRACT

Yogurt is a fermented dairy product, having several health benefits.

Yogurt starter culture consists of a blend of Streptococcus thermophiles and
Lactobacillus delbrueckii subsp bulgaricus. Today, there are more than 700
yogurt and cheese products found in Indian cuisine. Consumption of yogurt
imparts various health beneficial effects to the host by promoting bone health,
improving diet quality, reducing the incidence of chronic diseases such as
obesity and cardio vascular disease. Yogurt also serves as a vehicle for
fortification of several essential nutrients including protein, calcium, potassium,
phosphorus and vitamins B2 and B12. Yogurt properties can be enhanced by the
addition or treatment with various additives. Addition of minerals, herbs or their
active components like oils could be an effective strategy to improve
functionality of milk and milk products with respect to the health benefits, food
safety and bio preservation. Recent developments in this regard have been
thoroughly discussed.
 CHAPTER ONE

1.1 INTRODUCTION

Milk and dairy products are ranked fourth on the food pyramid,
and it is undoubtedly their nutritional value that has earned them a place
among the essential foods for human health. Apart from its high content
of macronutrients such as proteins (3.25g/100g), carbohydrates
(4.85g/100g), and lipids (3.63g/100g), as well as micronutrients such as
vitamins (vitamin A, B, and D) and minerals (calcium, phosphorus), milk
is a multi-beneficial food. In fact, milk proteins help to maintain the
balance of lean mass, osseous mass which accounts for 89.4g/100g of
hydric mass (Wu et al., 2016). Furthermore, its balanced macronutrient
and micronutrient provides them with high biodisponibility. Moreover,
milk has a protective effect on the cardiovascular system by lowering the
risk of arterial hypertension, as well as a protective effect against
metabolic syndrome, childhood obesity, type 2 diabetes, certain cancers,
nervous system disorders, and immune or digestive system disorders
(Thronging et al., 2016).

1.2 Sources of Plant Based Milk

Vegetable milks are obtained by boiling and filtering plant matter

(Seth et al., 2016), which we may divide into five major categories:
cereal-based lattes (oat, rice, etc.), legumes (soy, nut, etc.), nuts (almond,
coco, hazelnut, pistachio, etc.), seeds (sesame, linen, hemp, etc.), and
milks made from pseudo-cereal (quinoa, amaranth, etc.). Each form of
milk has a different nutritional makeup depending on the first material
used. Quinoa milk, for example, is known for its high levels of protein
and polyunsaturated fatty acids of the omega 3 and omega 6 kinds. While
hemp grain milk is high in monounsaturated fatty acids, almond milk is
high in fibers, vitamins, and minerals (Silva et al; 2020), antioxidants and
phytoestrogens. As a result, these gluten-free lattes would be a good
option for those who have health issues related to milk and dairy
products, as well as those who consume gluten-free products. When it
comes to environmental effect, plant-based milks have a less impact than
cow's milk. In fact, a study published in (Smedman et al., 2010) found
that the CO2 emissions from animal-derived milk are in the range of 99 g
 CO2 equivalent/100 g of product, compared to 30 and 21 g CO 2
equivalent/100 g of product for soy and oat, respectively. The water
footprint (the amount of water required for the manufacture of a product)
context, it was estimated that producing a liter of cow’s milk necessitated
628 liters of water, compared to 371 liters for almond, 270 liters for rice,
48 liters for oat, and 28 liters for soy milk (Poore and Nemecek, 2018).

1.3.1 Types of Plant Based Yoghurts/ Fermented Milk Products:

Non-dairy bases

Soy, coconut and almond are some of the most common non-dairy yogurt
bases. While soy was the most popular, with about 80% of global dairy-free
yogurt launched in 2011, but the product developers’ creativity has changed that
to a great extent now. Ingredients like coconut milk, which emerged in
appearances by 35% in 2016, have given the consumers with a few new
alternates. Recent developments indicate that almost any kind of non-dairy
based milk can be successfully cultured which includes nuts, seeds, legumes
and different types of grain based milk substitutes. The newly appeared section
of nondairy yogurt bases includes oats, peas, flax, peanut, rice, hemp
([Link]

1.3.2 Coconut

Coconut yogurt is a good alternative for people with lactose intolerance

and supplies good key vitamins and minerals, along with live active cultures.
Coconut yogurt is an adequate source of calcium providing 25- 30% of the daily
value in each 6-ounce (170 gms) serving. It doesn’t contain any less protein in
comparison to regular dairy-based yogurt, still when considering a diet which is
a moderate in protein, high in plant fiber and healthy amount of fat; it can be
opted as good alternative. Additionally in order to enhance the protein, the
yoghurt can be added or fortified with some nuts, hemp or protein powder. A 6
oz. serving of coconut milk yogurt gives 6 g of fiber, 75 Kcal of energy, 6 g of
fat. Coconut yogurt has a natural sweetness with a pleasing and mild coconut
flavor and a bit of a sour taste ([Link]
1.3.3 Almond

Almond milk yogurt is formulated using almond milk as the base.

Almond milk is made from whole almonds grounded along with water. If made
properly it's delicious and it's also nutritionally dense because almond milk has
a good capacity to retain the essential nutrients that are naturally found in
almonds, these include antioxidants, good fat beneficial for heart health, fibers,
vitamin E, along minerals such as magnesium. Moreover like soy yogurt, it is
somewhat difficult to get an unsweetened version, and they are mostly added
with see thickeners. A 6 oz. serving of coconut milk yogurt gives 3 g of fiber,
129 Kcal of energy, 3 g of fat.

1.3.4 Soy

Soy Milk is used to make the soy yogurt. It is not only dairy free but also
offers lots of benefits to the people who wish to eat less protein especially
animal protein. There have been studies on the subject how various kinds of
yogurt have helped people to achieve control on diabetes. One of such study
was published in Journal of Food biochemistry. The study was very effective
and showed how the soy yogurt was effectively able to block the enzymes that
had direct impact on the carbohydrate digestion which was responsible for
gradual increment in blood sugar level post meal. Also, a very interesting study
was conducted on the rats wherein they were given the soy yogurt and it was
found that they had healthy liver and also their cholesterol level was also on
lower side. One of the major issues is that it is very difficult to find the soy
yogurt which is unsweetened and the reason is that soy yogurt is thinner in
nature and thickeners are most commonly added. A single serve contain, 45
percent of the daily value for calcium, 190 calories, 25 grams of carb (2 as
fiber), 10 grams of protein, 6 grams of fat 45 percent of the daily value for
calcium. The ingredients are: organic evaporated cane juice, pasteurized organic
soymilk, organic cornstarch, organic natural flavor, tri-calcium phosphate and
live active cultures.

1.3.4 Peanut

In 1967 at CFTR, India, Miltone using the lactic cultures, a product

which was similar to Yoghurt was prepared. The one of the feature is that
Peanut yoghurt is free from lactose if we compare with the standard dairy
products. It is best suitable for the people who are lactose intolerant and this can
provide them the same nutrition value and sensory qualities similar to the dairy
based yogurt. In a number of attempts and trials by researchers, various methods
were eventually developed in order to formulate peanut milk (Diarra et al.,
2005). Peanut milk is used to prepare the peanut yoghurt and the process starts
with the soaking of the peanuts which is followed by grinding. It should be
ensured that the think paste like consistency is achieved. Then it goes to the
filtration level (Lee and Beuchat, 1992). Alternatively, another process involves
raw unsoaked and roasted peanuts that are grounded. We get the flour after
grinding process. We need to add the water to make it emulsion like. Peanut
milk and other products derived from these process are very good source of
protein and for both young as well as elder people. It contains not only the
protein but also the minerals, fatty acids like oleic and linoleic acids. They are
very important for human body. Developing countries like India and other
countries, peanuts are main source of proteins for the vegan population. Not just
the young, elders as well as for those who are allergic to dairy product (Diarra et
al., 2005).
 CHAPTER TWO

2.1 FERMENTATION OF PLANT BASED MILK TO YOGHURT

In order to reach this goal, fermentation may be the most suitable option.
Since a very long time, fermentation has been adopted to produce a variety of
foods and fermented foods are now more popular than they were ever before.
Plant-based yogurts serve as an imperative segment among the dairy-free
alternatives, addressing the requirements of many consumers, for example those
with lactose intolerance, allergies and moral concerns. In comparison to 2015,
the number of new product developments in the category of plant based yoghurt
was about 20 percent higher in 2016.

Fermented aqueous extracts obtained from various raw materials like some
legumes, oil seeds, cereals and pseudo cereals are principally used to make
plant-based yoghurts. These extracts have similar appearance and consistency
similar to that of cow milk or other animal-based milk which is a result of
sufficient breakdown and homogenization of materials. Fermentation
(natural/controlled) stimulates the activity of bioactive compounds. In addition
to this the incorporation of some valuable and nutritionally consequential
components magnify the overall quality of the product by chiefly augmenting
quality of protein, mineral bioavailability along with some other essential
elements (Akin and Ozcan, 2017). Most commonly legumes, cereals and
oilseeds are chosen to produce different milk substitute, this is due to their rich
nutritional profile. The milk quality is often enhanced with specific bioactive
components when compared with milk of animal origin. It has been seen that
during production of fermented food products like bread, coffee, chocolate,
wine, cheese, pickles, kimchee and sauerkraut, the nutritional value, aroma and
taste, texture and stability is often improved by food grade microbes which in
turns contribute to the shelf life and microbial safety of such products. To be
specific, the application and use of monoculture fermentation to foods is well
recognized (Tangyu et al., 2019). Recent developments indicate the design of
mixed culture fermentation which is done more than two microorganisms that
occurs naturally in various food production processes and is also becoming
more and more salient (Smid and Lacroix 2013). This has emerged as an
encouraging means for plant-based milk fermentation because of the probable
synergistic consequences that helps to ameliorate varied quality criteria with
only a single process (Tangyu et al., 2019). Plant materials such as cereal,
legumes, pulses, oil seeds, etc., are broken down into smaller particles and
further homogenized, this result in fluids that can be termed as plant–based
milk. These fluid extracts have particle size in the range of 5-20hm which is
similar to that of cow’s milk both in appearance as well as in its consistency
(Sethi and Tyagi 2016). However, there has not been any specific or stated
definition of such plant-based milk substitutes in any of the till date study or
literature, a generic classification of plant derived milk substitutes is given as
five categories, that can be states as follows-

 Cereal- corn, oats, rice, spelt milk

 Legume- pea, peanut, lupin, cowpea milk

 Seeds- flax seeds, sesame, sunflower, hemp milk

 Nuts- coconut, hazelnut, peanut, walnut, almond, cash

 Nuts- coconut, hazelnut, peanut, walnut, almond, cashew, pistachio milk

 Pseudo-cereals- tuff, amaranth, quinoa milk

2.2 Processing Of Tiger Nut Yoghurt

Tiger nut (cyperus esculents) is a cosmopolitan peremial crop found all

over the world. Its common names include; tiger nut, Aya (hausa), chufa sedge
(Spanish), yellow nutsedge and earth almond. The nut was found to be rich in
meristic acid, oleic acid and linoleic (Eteshola, 1996). Tiger is valued for the
high starch dietary fiber, carbohydrates (mono, di and polysaccharides), mineral
and oil content. According to (Mason, 2008), tiger nut as been long recognized
for its health benefits as they are high in fiber, protein and natural sugars. They
have a high content of soluble content (starch, fats, sugars and protein), they are
rich minerals such as phosphorous and potassium and in vitamins E and C.
Tiger nuts are believed to help prevent heart attacks, thrombosis and cancer
especially of the colon. They are thought to be beneficial to diabetics and those
seeking to reduce cholesterol or lose weight. The very high fiber content
combined with its delicious taste makes tiger nut ideal for healthy eating
(Beniwal, 2004). Tiger nut milk (also called Horchata in Spain) is a non-
alcoholic beverage of milky appearance derived from the sweetened water
extract of tiger nut tubers (C. esculents), with the addition of sugar taste (Elena
et al; Juana 2012). It can serve as a superb substitute of traditional cow milk
with a natural sweet taste The “Horchata” production requires a soaking process
of the tiger nuts of about 8 hours, the grinding of the nuts, pressing of the mass
and mixing with sugar (between 100 and 12g\L) (Corrales and de Souza ,
2012).

2.3 Soy Milk

Soybean (Glycine max M) with 40% protein and 20% fat assumes the most
predominant position in solving the nutritional imbalances prevailing. It not
only provides quality macronutrients but also various other micronutrients,
which are required to fight against malnutrition. Soybean is rich in protein
content and can furnish protein supply to bridge up the protein deficiency gap at
low–cost than any other crop (Philip and Umar 2017). Among the numerous soy
food items, soymilk (extract of soybean) had been the first product ever
prepared and consumed by human since long ago. Soymilk not only provides
protein but also is a source of carbohydrate, lipid, vitamins and minerals (Holt
and Kreig, 2000). Soymilk is an alternate of dairy animal milk due to its cheaper
high–quality protein. Soymilk is a healthy drink and is important for people
who are allergic to cow milk protein and lactose. In spite of its nutritional
merits, it has not gained much popularity mainly due to its beany flavor and
astringency (Belewu and Abodunrin, 2008).

2.4 Tiger Nut

The nut was found to be rich in meristic acid, oleic acid, linoleic acid
(Eteshola et al., Oraedu, 1996), with oleic acid being the most abundant
(Muhammed et al., Bamishaiye, 2011). Tiger–nut was reported as very healthy
as it helps in preventing heart attacks, thrombosis and activates blood
circulation. It is believed that they help to prevent cancer especially of the colon
due to high content of soluble glucose. Tiger–nut was equally reported to have
positive effect on cholesterol level due to high content of vitamin E. They are
thought to be beneficial to diabetics and those seeking to reduce cholesterol or
lose weight. The very high fibre content combined with a delicious taste; make
them ideal for healthy eating (Anthony Uyekpen et al., Offiong, 1998). The nut
is rich in energy content (starch, fat, sugars & protein), mineral (phosphorus,
potassium) and vitamins E and C. The nut was found to be ideal for children,
older persons and sportsmen (Martinez 2003). The inclusion of 33.33% of
tiger–nut in the diet of cockerel starters was reported by (Bamgbose and
Eruvbetine, 2003). Since the tubers contain 36% oil, C. esculents has been
suggested as potential oil crop for the production of biodiesel (Muhammed and
Bamishaiye, 2011). The oil remained uniformly liquid at refrigeration
temperature; this makes the oil suitable for salad making (Umerie and Enebeli,
1997). Tiger nut was found to be a good substitute for some other (plant) milk
sources. The nuts are valued for their highly nutritious starch content, dietary
fiber, carbohydrate (mono, di and polysaccharides) (Umerie and Enebeli, 1997).
The nut was reported to be rich in sucrose (17.4 to 20.0%), fat (25.50%), and
protein (8%) (Kordlas 1990). The nut is also very rich in mineral content
(Sodium, Calcium, Potassium, Magnesium, Zinc and traces of Copper. Research
studies have shown that 100g Tiger–nuts contain 386 kcal (1635 kJ), 7%
proteins, 36% fats (oils), 31% starch, 21% glucose, and 26% fiber of which
14% is non–soluble and 12% soluble (Muhammed and Bamishaiye, 2011).
Tiger–nuts are regarded as a digestive tonic having a heating and drying effect
in digestive system and alleviating flatulence. They also promote urine
production. The nuts are said to be stimulant and tonic and also used in the
treatment of indigestion, colic diarrhea, dysentery and excessive thirst. (David,
1986).

2.5 Proximate Composition of dried Tiger Nut

Constituents Yellow Variety (%) Brown Variety (%)

Moisture 3.50 3.78
Crude Protein 7.15 9.70
Lipid 32.13 35.43
Crude Fibre 6.26 5.62
Carbohydrates 46.99 41.22
Ash 3.97 4.25
ENERGY (KJ) 1343 1511
Source: (Oladele and Aina, 2007)
2.6 Mineral Composition of Dried Tiger Nut

Mineral Element (Mg/100g) Yellow Variety Brown Variety

Calcium 155 140
Sodium 245 235
Potassium 216 255
Magnesium 51.2 56.3
Manganese 33.2 38.41
Phosphorous 121 121
Iron 0.65 0.80
Zinc 0.01 0.01
Copper 0.02 0.01
Source: (Oladele and Aina, 2007)

2.7 Amino acid Profile of Tigernut

Amino acid mg/16g N

Histidine 4.43±1.10
Isoleucine 4.84±0.90
Leucine 8.03±0.83
Lysine 6.50±0.67
Methionine 11.83±2.50
Phenylalanine 4.27±1.00
Threonine 3.59±0.50
Valine 5.93±0.81
Serine 4.96±0.91

2.8 The physico-chemical properties of yoghurts.

Sample Fat Relative density pH

A 1.4 .017 6.3

B 1.4 1.021 8.4

C 1.8 1.026 5.5

D 2.0 1.034 7.2

The amino acids profile was dominated by Asp, which resulted

from the conversion of asparagine (Borges et al; 2008). Other important amino
acids were Glu, which resulted from glutamine, followed by Leu, Ala and Arg.
These results are in accordance with that of (Oladele and Aina, 2007). In
general, Chufa tubers are good source of these compounds, however, amino
acids profiles are not well balanced, with certain essential amino acids occurring
in limiting concentration when compared to FAO recommended levels. Tiger
nut milk without sugar can be drunk for diabetes for its content in carbohydrate
which is a base of sucrose and starch (without glucose) and due to its content of
arginine which liberates the hormone insulin. Chukwuma et al; (2010) analyzed
tigernut tuber for the presence of phytochemicals, it was observed that
alkaloids, cyan genic glycosides, resins, tannins, sterols and saponins were
present in the raw tuber, however only alkaloids, sterols and resins were present
in the roasted sample. Analysis of the ant nutrient composition yielded oxalates
(0.25±0.65g/100g), tannins (9.50±0.46mg/100g), phytates (1.97±0.81mg/100g),
saponins (0.88±0.02g/100g), and cyanogen glycosides (1.80±0.69mg/100g). It
was also observed that roasting numerically decreased the levels of the
antinutritive factors analyzed. Food contains various compositions of nutrients
and ant nutrients and could have important or deleterious effects in the body
when consumed. The composition of the nutrients and ant nutrients usually
leads to side effects found in most plants which may lead to toxicity,
hyperlipidemia, excessive weight gain, hyperglycemia carotenemia,
constipation, kidney stones body odor, bad breath, allergies, diarrhea, frequent
urination and acne (Anonymous, 2009).
 CHAPTER THREE

3.1 MATERIALS AND METHODS

Dried Tiger nuts and soybean seeds were purchased from

the local traders in Ipata market in Ilorin, Kwara State, Nigeria.
The equipment and chemicals used were obtained from Nigerian
Institute of Science Laboratory Technology (NISLT), Ilorin,
Kwara State.

3.1.1 Preparation of Coconut milk: The coconut was broken by using a small
club while the meaty part was removed using a blunt knife. The brown
skin of the meaty part was removed with a sharp knife and the meaty part
without the brown skin was grated using a grinder. The grated coconut
meaty part was kept in a bowl while some warm distilled water was
added and left for some few minutes to extract the oil, aromatic
compounds and the milk.
3.1.2 Sample Preparation of Tiger Nut: Fresh tubers of tiger nuts seeds were
sorted; foreign materials, bad ⁄cracked nuts and seeds which may affect the
taste and quality of the milk extract were removed, washed and rinsed with
portable water and used to produce milk.

3.1.3 Tiger Nut Milk Extract: 1kg of the fresh tiger nuts was blended several
times into slurry with water (6L) in a Q–link auto–clean blender. The slurry
was pressed using muslin cloth to extract the milk. The extract was
pasteurized at 72°C for 15s. It was homogenized using improvised
equipment; Q–link auto–clean blender, bottled when hot and rapidly
cooled.
 Fresh Tigernuts

Sorting and washing

Grinding/Milling

Exracting/Sieving

Pasteurizing (750c for 15s)

Bottling

Cooling

Tiger Nut Yoghurt

Fig. 3.1: Flow diagram of tiger nut yoghurt

3.1.4 Soybean Yoghurt: 1kg of soybeans was soaked overnight for 18h in a
3L of warm portable water to give a bean: water ratio of 1:3. The beans
were then drained, rinsed with treated water and blanched for 5min in
boiling water. The blanched beans were drained, DE hulled and ground
with 750ml of treated water in a Q–link auto clean blender. The resulting
slurry was filtered through a muslin cloth and the extract (milk) obtained
was boiled for 15min.
 Soybean Seeds

Sorting and Washing

Soaking (18h)

Blanching (for 5 min)

Draining

Dehulling

Grinding /Milling

Diluting with water (1:3)

Sieving / Filtering

Boiling (for 15 min)

Cooling

Soybean

Cooling

Soybean Yoghurt

Fig. 3.2: Flow diagram of soybean yoghurt

3.1.5 Extraction and Preparation of Coconut Yoghurt:- The fresh middle

aged coconut (7-8 months old) used in this work was purchased from the
market. The coconut was crushed open and the juice poured and stored in
a refrigerator. 2kg of coconut flesh was the removed from the shell,
grated and homogenized in a blender together with the coconut juice for 2
 mins. It was the passed through a fine sieve twice, with the volume
adjusted to 1.5 and stored in a bottle in a refrigerator.
The extracted coconut milt was transferred into a pot and pasteurized
or heated at 900c for 30 min and allowed to cool gradually to a
temperature for 12h before it was finally cooled to room temperature of
270c .

Nigerian Journal of Nutritional

Sciences Vol. 39 No. 1 March,
2018
PRODUCTION AND
QUALITY EVALUATIONOF
SOYMILK YOGHURT
Nigerian Journal of Nutritional
Sciences Vol. 39 No. 1 March,
2018
PRODUCTION AND
QUALITY EVALUATIONOF
SOYMILK YOGHURT
Nigerian Journal of Nutritional
Sciences Vol. 39 No. 1 March,
2018
PRODUCTION AND
QUALITY EVALUATIONOF
SOYMILK YOGHURT
Nigerian Journal of Nutritional
Sciences Vol. 39 No. 1 March,
2018
PRODUCTION AND
QUALITY EVALUATIONOF
SOYMILK YOGHURT
Coconut Fruit

s and methods
Processing of soymilk:
Soybean seeds (500 g)
were
washed and fermented
(16 h) with tap water
(2.5
litres). The seeds were
dehulled manually and
rinsed
out with clean tap water.
The nibs were wet-milled
into
paste using 2.5litres of
clean water within 5
minutes in
a highspeed attrition mill
(Perten 310, Perten
Instruments, Sweden).
The slurry was sieved
with
added water through
muslin cloth, and the
residue
squeezed with right palm
to get all the milk. The
residue was re-mixed
water three times the
volume of
the milk and then
filtered again to recover
more
O

soymilk. The milk was

heated to boil (100 C)
for
20minutes with
continuous stirring to
minimize
Cracking of nut (manually)

Materials and methods

Processing of soymilk:
Soybean seeds (500 g)
were
washed and fermented
(16 h) with tap water
(2.5
litres). The seeds were
dehulled manually and
rinsed
out with clean tap water.
The nibs were wet-milled
into
paste using 2.5litres of
clean water within 5
minutes in
a highspeed attrition mill
(Perten 310, Perten
Instruments, Sweden).
The slurry was sieved
with
added water through
muslin cloth, and the
residue
squeezed with right palm
to get all the milk. The
residue was re-mixed
water three times the
volume of
the milk and then
filtered again to recover
more
O

soymilk. The milk was

heated to boil (100 C)
for
20minutes with
continuous stirring to
minimize
Removal of meat (using kitchen knife)

Grating (using manual grater)

Wet Extraction of milk (400c for 15 min)

Filtration (milky-white cream liquid)

Coconut milk

Fig. 3.3 Flow diagram of coconut milk yoghurt

3.2 Proximate Analysis

3.2.1 Moisture Content Determination
This method is based on moisture evaporation. Here the aluminum
dishes were washed dried in oven and in the desiccators for cooling. The
weight of each dish was taken. 5.0g of ground samples were weighed into
a sterile aluminum dish, weight of the dish and weight of un – dried
sample (in duplicate) were taken. This was transferred into an oven set at
800c for 2 hours and at 100 0c for 3 hours respectively. This was removed
 and cooled in desiccators. Then the weight was measured using a
measuring scale balance. It was transferred back into the oven for another
one hour and the reweighed. The process continued until a constant was
obtained. The difference in weight between the initial weights gained
represents the moisture content.

Calculation: The loss in weight multiplied by 100 over the original

weight is percentage moisture content.
Moisture Content (g/100g)

Total Solid = loss in weight ((W2-W3)/ (W2-W1) x 100

Where W1 =initial weight of empty crucible, W2 = weight of crucible +
sample before drying, W3= final weight of crucible + sample after
drying.

% Total Solid (Dry matter) (%) = 100 – moisture (%)

3.2.2 Ash Content Determination

The ash represents the inorganic component (minerals) of the sample
after all moisture has been removed as well as the organic material. The
method is a destructive approach based on the decomposition of all
organic matter such that the mineral elements may be lost in the process.
Twenty grams (20g) of each of the samples were weighed into a clean
dried and cooled platinum crucible. It was put into a furnace set at 550 0c
and allowed to blast for 3hours. It was then brought out and allowed to
cool in desiccators and weighed again.

Calculation: Percentage weight is calculated as weight of ash multiplied

by 100 over original weight of the sample using equation 3.1.
 Ash Content = (weight of ash / weigh of original sample used) x 100.
Loss in weight loss in weight ((W2-W3)/ (W2-W1) x 100
Where W1 =initial weight of empty crucible, W2 = weight of crucible +
sample before drying and or ashing, W3= weight of crucible + ash.

3.2.3 Carbohydrate Determination

Available carbohydrate (%) = 100 – (protein (%) + Moisture (%) + Ash
(%) + Fiber (%) + Fat (%)).
Energy or Caloric Value (KJ / 100g) = (Protein x 16.7) + (Lipid x 37.7) +
(Carbohydrate x 16.7).

3.3 Physico - chemical Properties

Measurement of pH was carried out on all samples with a standard pH
meter and titratable acidity was determined by titration of samples against
0.1 NaOH.

CHAPTER FOUR

4.0 RESULT AND DISCUSSION

4.1 Proximate Composition

The proximate composition of processed Tiger Nut, Soybeans and Coconut

yoghurt are shown in Table 4.1

4.1.1 Moisture
 The content of all the samples range between 87.39 and 65.52%.
The Soybean Tiger Nut had the highest moisture content of 87.39 %.

Table 4.1: Proximate composition of Tiger Nut, Soybean and Coconut Yoghurt.

Samples Moisture Ash(%) CHO(%) Fat(%) Protein(%)

SY 87.3887 .3971 10.7426 .6119 .8605

TY 65.5258 .3300 31.8818 .5237 1.7385

CY 68.1227 .3135 28.9845 1.7416 .8377

HY 80.6453 .6224 17.2350 .6532 .8441

4.1.2 Ash

Ash content of the varying samples ranged from (.3135 - .6224.). The
Coconut had the lowest ash content of (.3135) while the highest (.6224). The
ash content gives a rough idea of the total mineral amount present in the
yoghurt. Coconut yoghurt has the lowest content of 0.3135%.

4.1.3 Carbohydrate

The carbohydrate content in this study ranged from 10.7426 – 31.8818%.

There was no significant difference; the tiger nut had the highest range of
31.8818%, followed by Coconut (28.9845), Habib yoghurt (17.2350) and
Soybean (10.7426).

4.1.4 Fat

Fat ranged from (0.5237 – 1.7416). It was determined dissolving milk in a

solvent, which in this case is either diethylique, or then evaporating the solvent.
Sugar content, the sugar content was determined using spectrophotometry.

4.1.5 Protein
 Protein range between (.8377) and (1.7385). There was no significant
(p>0.05) between Tiger nut (1.7385) and Soybean (.8605%). 0.1 g of the sample
was weighed and transferred to the digestion flask. 3.4 g of potassium sulphate
and 0.4 g of copper sulphate was added alongside 5 ml concentrated sulfuric
acid. The flask was placed in an inclined position and heated until frothing
ceased. The mixture in the flask was cooled and 45ml of distilled water added
and mixed. Thereafter, anti – bumping material was added and the content of
the flask carefully poured into distillation flask. 5 M NaOH was added to the
content and this was immediately distilled and the distillates collected into 10ml
of 1m HCL containing 5 drops of mixed indicator solution. The excess acid was
titrated with 1m NaOH solution until a cooler change.

90

80
70

60

50

40

30

20

10

0
Moisture Ashing Carbohydrates Fat/Lipid Protein

SAMPLES

CHAPTER FIVE

CONCLUSION

As a result of this research on plant-based yoghurt, it could be concluded

that these products have an interesting nutritional composition and physico-
chemical properties, and that they could partially replace milk and milk
products. Furthermore, these plant extracts include anti-oxidant properties that
are known to be beneficial to health. These products, which do not have a place
on the market with a local production, should attract the attention of
industrialists in order to find a position among the other imported products, and
why not among the dairy products.

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