COMPARATIVE STUDY AND QUALITY EVALUATION OF YOGHURT FROM BAMBARA NUT, SOYBEANS AND DATE

Yoghurt is a widely consumed fermented dairy product known for its nutritional and health benefits. However, the high cost and limited availability of animal milk in developing countries have led to increased interest in plant-based alternatives. This study was therefore carried out to produce and evaluate yoghurt from blends of soybean, Bambara nut, and date fruit as affordable and nutritious substitutes for conventional dairy yoghurt.The main aim of the study was to produce yoghurt from soybean, Bambara nut, and date blends, and to evaluate its nutritional composition, microbiological quality, and sensory attributes. Standard methods were employed for sample preparation, proximate analysis, microbiological examination, and sensory evaluation using a 9-point hedonic scale.Results from the proximate analysis showed that Sample A (soybean and date blend) had the highest protein content (6.10%), fat (5.75%), ash (3.25%), and fibre (0.93%), indicating superior nutritional quality compared to other samples. Sample B (Bambara nut and date blend) had the highest carbohydrate content (6.85%), while the control sample recorded the highest moisture content (80.50%). Microbiological analysis revealed that all samples were free from coliform contamination, although varying levels of yeast and mould counts were observed, with the control sample having the highest microbial load. Sensory evaluation indicated that Sample A was the most preferred in terms of taste, flavour, and overall acceptability, while Sample C had better texture.In conclusion, yoghurt produced from soybean and date blends demonstrated better nutritional quality and higher consumer acceptability compared to Bambara nut-based yoghurt and the control. The study highlights the potential of locally available plant materials as cost-effective alternatives to dairy milk in yoghurt production, which can help improve nutrition and reduce dependence on imported milk products.