FORMULATION, PRODUCTION AND QUALITY EVALUATION OF GREEK YOGHURT ENRICHED WITH COCONUT, DATES AND BANANA FOR PROMOTING HEALTHY BONES.

Bone health is a critical aspect of overall well-being, particularly as individual age. The pursuit of optimal bone health is a significant public concern with conditions like osteoporosis affecting a large portion of the population, particularly the elderly group. Yoghurt is a product of bacterial fermentation of animal based milk. Greek yogurt is produced by straining regular yogurt by removing excess whey, resulting in a thicker consistency and concentrated nutrients. This study aim and focused on the formulation, production, and evaluation of Greek yoghurt enriched with banana, coconut, and dates for the purpose of promoting healthy bones. Four different yoghurt (GY1, GY2, GY3 and GY4 (Control) formulations were developed and analyzed for proximate composition, microbial quality, mineral content, and sensory attributes. The proximate analysis revealed that the enriched samples contained appreciable amounts of nutrients reflecting a nutritionally balanced product. Enrichment with banana, coconut, and dates improved the carbohydrate and fat content compared to the control, thereby increasing the energy value of the yoghurt. Microbiological analysis showed the presence of Bacillus spp., Micrococcus spp., Staphylococcus spp., coliforms, and yeast species, with counts ranging between 10³ and 10 CFU/g across samples. These values were within tolerable safety limits reported in previous studies, indicating that the products were safe for consumption when properly handled and stored. Mineral analysis indicated significantly higher calcium and phosphorus contents in the enriched samples, especially those containing coconut and dates, confirming the potential of the product as a functional food for bone health promotion. Sensory evaluation revealed that yoghurt enriched with dates and banana scored highest in flavor and taste, while coconut enrichment improved creaminess and texture. The enriched yoghurts were generally acceptable, with GY3 rated highest overall which contain 50% of Milk, with 15% of banana, 15% of coconut, and 20% of dates. Although slight reductions in colour and taste scores were observed due to fruit enrichment, improvements in texture and nutritional quality were evident, with some preferred over the control. While Sample GY2 rated lowest which contain 50% of Milk, with 15% of banana, 25% of coconut, and 10% of dates. The study concludes that Greek yoghurt enriched with banana, coconut, and dates can be successfully produced with improved nutritional, functional, and sensory properties, making it a valuable functional food for promoting healthy bones.