EFFECTS OF ACIDULANT MIXTURES: TAMARIND, TSALA AND VELVET TAMARIND ON FERMENTED COW MILK

ABSTRACT This study investigated the effect of acidulant mixtures on the quality of fermented milk, focusing on their impact on nutritional composition, microbial characteristics, physicochemical properties, and sensory attributes. Six samples of fermented milk were formulated using different acidulants: tamarind (Tamarindus indica), tsala (traditionally fermented Fulani milk), velvet tamarind (Dialium guineense), and their mixtures in varying ratios. Standard analytical methods were used to evaluate proximate composition, pH, microbial quality, and sensory acceptability. Results revealed that the moisture content of the fermented milk samples ranged from 89.96% to 90.00%, while crude protein, crude fat, ash, and carbohydrate contents were 3.42–3.46%, 4.37–4.73%, 0.04–0.06%, and 1.85–2.17%, respectively. The energy values ranged from 56.94 to 58.10 kcal, indicating that the acidulant mixtures did not significantly alter the nutritional composition of the product. The pH values ranged between 4.1 and 4.3, confirming adequate fermentation and acidity development conducive to microbial stability and product preservation. Microbiological analysis showed that the total bacterial count (2.2×10⁴–3.2×10⁴ cfu/g) and yeast/mould count (2.5×10⁴–3.5×10⁴ cfu/g) were within safe consumption limits, while beneficial lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus (4.0×10⁵ cfu/g) and Streptococcus thermophilus (4.16×10⁵ cfu/g) were successfully established, confirming active fermentation and probiotic potential. Sensory evaluation indicated that all samples were generally acceptable, with slight variations in taste, texture, and aroma across the formulations. Samples containing combinations of acidulants, especially those involving velvet tamarind, recorded higher scores in flavor and overall acceptability compared to single-acidulant samples. In conclusion, the use of natural acidulant mixtures—tamarind, tsala, and velvet tamarind—produced fermented milk of acceptable nutritional, microbial, and sensory quality, safe for consumption and with potential for functional food development. The study highlights the potential of locally sourced natural acidifiers to improve the sensory appeal and nutritional value of fermented dairy products while promoting food innovation and sustainability within the Nigerian dairy industry.